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

A light yet satisfying twist on traditional lasagna, featuring lean turkey layered with thinly-sliced zucchini, tangy tomato sauce, and a blend of part-skim cheeses. This dish boasts vibrant flavors from garlic and herbs, providing a comforting meal without compromising your calorie and protein goals.

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NUTRITION

420kcal
Protein
43.2g
Fat
17.4g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

2 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1/4 cup Low-Fat Mozzarella Cheese

2 cloves Garlic

2 tbsp Fresh Basil

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchinis lengthwise into thin strips. Lay them on paper towels and lightly sprinkle with salt to draw out excess moisture.

  • 3

    In a skillet over medium heat, add the lean ground turkey. Sauté until browned, breaking it apart with a spatula. Add minced garlic and cook for another minute.

  • 4

    Stir in the tomato sauce, dried oregano, and a pinch of salt and pepper. Allow the mixture to simmer for 3-4 minutes, then remove from heat.

  • 5

    In a baking dish, layer a few zucchini strips at the bottom. Spread half of the turkey sauce over the zucchini, then dollop evenly with part-skim ricotta cheese and sprinkle some low-fat mozzarella.

  • 6

    Repeat the layering with remaining zucchini, turkey sauce, and cheeses. Finish with a layer of zucchini and a light sprinkle of mozzarella on top.

  • 7

    Bake for 20-25 minutes until the cheese is melted and bubbly, and the zucchini is tender.

  • 8

    Garnish with fresh basil leaves before serving.

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

A light yet satisfying twist on traditional lasagna, featuring lean turkey layered with thinly-sliced zucchini, tangy tomato sauce, and a blend of part-skim cheeses. This dish boasts vibrant flavors from garlic and herbs, providing a comforting meal without compromising your calorie and protein goals.

NUTRITION

420kcal
Protein
43.2g
Fat
17.4g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

2 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1/4 cup Low-Fat Mozzarella Cheese

2 cloves Garlic

2 tbsp Fresh Basil

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchinis lengthwise into thin strips. Lay them on paper towels and lightly sprinkle with salt to draw out excess moisture.

  • 3

    In a skillet over medium heat, add the lean ground turkey. Sauté until browned, breaking it apart with a spatula. Add minced garlic and cook for another minute.

  • 4

    Stir in the tomato sauce, dried oregano, and a pinch of salt and pepper. Allow the mixture to simmer for 3-4 minutes, then remove from heat.

  • 5

    In a baking dish, layer a few zucchini strips at the bottom. Spread half of the turkey sauce over the zucchini, then dollop evenly with part-skim ricotta cheese and sprinkle some low-fat mozzarella.

  • 6

    Repeat the layering with remaining zucchini, turkey sauce, and cheeses. Finish with a layer of zucchini and a light sprinkle of mozzarella on top.

  • 7

    Bake for 20-25 minutes until the cheese is melted and bubbly, and the zucchini is tender.

  • 8

    Garnish with fresh basil leaves before serving.