Lean Ground Turkey and Zucchini Lasagna Bake

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

Lean Ground Turkey and Zucchini Lasagna Bake

YOUR SOLIN GENERATED RECIPE

Lean Ground Turkey and Zucchini Lasagna Bake

Enjoy this hearty yet light lasagna bake that replaces pasta with fresh zucchini slices, layered with seasoned lean ground turkey, robust tomato sauce, and a touch of melted part-skim mozzarella, creating a satisfying dish that's bursting with flavor and perfect for a balanced meal.

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NUTRITION

339kcal
Protein
34.7g
Fat
16.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Low-Sodium Tomato Sauce

1/4 cup Part-Skim Mozzarella Cheese

1/4 cup chopped Onion

1 clove Garlic

1 tsp Olive Oil

Fresh Basil (optional)

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish.

  • 2

    Thinly slice the zucchini lengthwise to create lasagna layers; set aside.

  • 3

    Heat the olive oil in a skillet over medium heat; add chopped onion and minced garlic, sautéing until fragrant and the onion becomes translucent.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it up into small pieces; season lightly with salt and pepper if desired.

  • 5

    Stir in the tomato sauce and let it simmer for 3-4 minutes to meld the flavors.

  • 6

    Layer half of the zucchini slices at the bottom of your baking dish. Spread the turkey and tomato mixture evenly over the zucchini, then add a layer of remaining zucchini slices on top.

  • 7

    Sprinkle the part-skim mozzarella cheese evenly over the top layer; add torn basil leaves if using.

  • 8

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

  • 9

    Allow the lasagna bake to cool slightly before serving.

Lean Ground Turkey and Zucchini Lasagna Bake

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

Lean Ground Turkey and Zucchini Lasagna Bake

YOUR SOLIN GENERATED RECIPE

Lean Ground Turkey and Zucchini Lasagna Bake

Enjoy this hearty yet light lasagna bake that replaces pasta with fresh zucchini slices, layered with seasoned lean ground turkey, robust tomato sauce, and a touch of melted part-skim mozzarella, creating a satisfying dish that's bursting with flavor and perfect for a balanced meal.

NUTRITION

339kcal
Protein
34.7g
Fat
16.5g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Low-Sodium Tomato Sauce

1/4 cup Part-Skim Mozzarella Cheese

1/4 cup chopped Onion

1 clove Garlic

1 tsp Olive Oil

Fresh Basil (optional)

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small baking dish.

  • 2

    Thinly slice the zucchini lengthwise to create lasagna layers; set aside.

  • 3

    Heat the olive oil in a skillet over medium heat; add chopped onion and minced garlic, sautéing until fragrant and the onion becomes translucent.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it up into small pieces; season lightly with salt and pepper if desired.

  • 5

    Stir in the tomato sauce and let it simmer for 3-4 minutes to meld the flavors.

  • 6

    Layer half of the zucchini slices at the bottom of your baking dish. Spread the turkey and tomato mixture evenly over the zucchini, then add a layer of remaining zucchini slices on top.

  • 7

    Sprinkle the part-skim mozzarella cheese evenly over the top layer; add torn basil leaves if using.

  • 8

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

  • 9

    Allow the lasagna bake to cool slightly before serving.