Lean Turkey Zucchini Lasagna

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Lean Turkey Zucchini Lasagna

Savor a light twist on traditional lasagna crafted with lean ground turkey and delicate zucchini slices layered with a rich tomato sauce and a blend of low-fat cheeses. This dish delivers a harmonious balance of savory flavors, a tender texture, and the satisfying freshness of garden vegetables—perfect for a nutritious and hearty meal any time of the day.

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NUTRITION

375kcal
Protein
39.9g
Fat
14g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

2 medium Zucchini

0.5 cup Tomato Sauce

0.25 cup Low-Fat Ricotta Cheese

0.25 cup Low-Fat Mozzarella Cheese

0.25 medium Onion

1 clove Garlic

1 teaspoon Dried Basil

1 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna layers. Lightly salt them and let them rest to draw out extra moisture.

  • 3

    In a skillet over medium heat, sauté finely chopped onion and garlic until softened.

  • 4

    Add the lean ground turkey to the skillet and cook until browned and fully cooked, breaking it into small pieces.

  • 5

    Stir in the tomato sauce, dried basil, and oregano. Let the mixture simmer for 5 minutes to meld the flavors.

  • 6

    Pat the zucchini slices dry with a paper towel. In a small baking dish, layer zucchini slices, turkey mixture, dollops of low-fat ricotta and a sprinkle of low-fat mozzarella. Repeat layering until ingredients are used up, finishing with a layer of cheese on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the lasagna is heated through and the cheese is slightly melted and bubbly.

  • 8

    Allow the dish to cool slightly before serving to let the layers set.

Lean Turkey Zucchini Lasagna

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Lean Turkey Zucchini Lasagna

Savor a light twist on traditional lasagna crafted with lean ground turkey and delicate zucchini slices layered with a rich tomato sauce and a blend of low-fat cheeses. This dish delivers a harmonious balance of savory flavors, a tender texture, and the satisfying freshness of garden vegetables—perfect for a nutritious and hearty meal any time of the day.

NUTRITION

375kcal
Protein
39.9g
Fat
14g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

2 medium Zucchini

0.5 cup Tomato Sauce

0.25 cup Low-Fat Ricotta Cheese

0.25 cup Low-Fat Mozzarella Cheese

0.25 medium Onion

1 clove Garlic

1 teaspoon Dried Basil

1 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna layers. Lightly salt them and let them rest to draw out extra moisture.

  • 3

    In a skillet over medium heat, sauté finely chopped onion and garlic until softened.

  • 4

    Add the lean ground turkey to the skillet and cook until browned and fully cooked, breaking it into small pieces.

  • 5

    Stir in the tomato sauce, dried basil, and oregano. Let the mixture simmer for 5 minutes to meld the flavors.

  • 6

    Pat the zucchini slices dry with a paper towel. In a small baking dish, layer zucchini slices, turkey mixture, dollops of low-fat ricotta and a sprinkle of low-fat mozzarella. Repeat layering until ingredients are used up, finishing with a layer of cheese on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the lasagna is heated through and the cheese is slightly melted and bubbly.

  • 8

    Allow the dish to cool slightly before serving to let the layers set.