Lean Turkey and Zucchini Lasagne

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

Lean Turkey and Zucchini Lasagne

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Zucchini Lasagne

Savor a lighter twist on traditional lasagne with succulent lean ground turkey layered between thinly sliced zucchini and a modest mix of marinara and cheeses. This healthy version is assembled with a modest blend of low-fat ricotta, mozzarella, and a sprinkle of Parmesan, resulting in a dish that is both satisfying and balanced.

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NUTRITION

365kcal
Protein
42.4g
Fat
14.4g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Marinara Sauce

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Low-Fat Mozzarella Cheese

1 tbsp Grated Parmesan Cheese

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife to mimic lasagne noodles.

  • 3

    In a non-stick skillet over medium heat, cook the lean ground turkey until browned, breaking it up into small pieces. Season lightly with salt and pepper if desired.

  • 4

    In a small bowl, combine the low-fat ricotta with half of the marinara sauce for a creamy layer.

  • 5

    Start layering your lasagne in an ovenproof dish: spread a thin layer of marinara sauce at the bottom, layer zucchini slices, then add a portion of cooked turkey, drizzle a bit more marinara, and dollop some ricotta mixture.

  • 6

    Repeat the layers until all ingredients are used, finishing with a top layer of zucchini slices.

  • 7

    Sprinkle the low-fat mozzarella evenly over the top layer and finish with a light dusting of grated Parmesan cheese.

  • 8

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

  • 9

    Let it rest for a few minutes before serving to allow the layers to set.

Lean Turkey and Zucchini Lasagne

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

Lean Turkey and Zucchini Lasagne

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Zucchini Lasagne

Savor a lighter twist on traditional lasagne with succulent lean ground turkey layered between thinly sliced zucchini and a modest mix of marinara and cheeses. This healthy version is assembled with a modest blend of low-fat ricotta, mozzarella, and a sprinkle of Parmesan, resulting in a dish that is both satisfying and balanced.

NUTRITION

365kcal
Protein
42.4g
Fat
14.4g
Carbs
18g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Marinara Sauce

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Low-Fat Mozzarella Cheese

1 tbsp Grated Parmesan Cheese

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife to mimic lasagne noodles.

  • 3

    In a non-stick skillet over medium heat, cook the lean ground turkey until browned, breaking it up into small pieces. Season lightly with salt and pepper if desired.

  • 4

    In a small bowl, combine the low-fat ricotta with half of the marinara sauce for a creamy layer.

  • 5

    Start layering your lasagne in an ovenproof dish: spread a thin layer of marinara sauce at the bottom, layer zucchini slices, then add a portion of cooked turkey, drizzle a bit more marinara, and dollop some ricotta mixture.

  • 6

    Repeat the layers until all ingredients are used, finishing with a top layer of zucchini slices.

  • 7

    Sprinkle the low-fat mozzarella evenly over the top layer and finish with a light dusting of grated Parmesan cheese.

  • 8

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

  • 9

    Let it rest for a few minutes before serving to allow the layers to set.