Hearty Lean Turkey and Zucchini Lasagna Bake

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

Hearty Lean Turkey and Zucchini Lasagna Bake

YOUR SOLIN GENERATED RECIPE

Hearty Lean Turkey and Zucchini Lasagna Bake

Savor a comforting twist on traditional lasagna with layers of lean ground turkey, tender zucchini ribbons, and a blend of low-fat cheeses, all nestled in a rich tomato sauce infused with garlic and herbs. This dish delivers a hearty yet balanced meal that meets your nutritional goals without compromising on flavor.

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NUTRITION

418kcal
Protein
46.2g
Fat
14.4g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey (93% lean)

1 medium Zucchini

1/2 cup Low-Fat Ricotta Cheese

1/4 cup Low-Fat Mozzarella Cheese, Shredded

1/2 cup Tomato Sauce (No Salt Added)

1/4 medium Yellow Onion

1 clove Garlic

1 tsp Dried Basil

1 tsp Dried Oregano

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Thinly slice the zucchini lengthwise to create lasagna-like strips. You may lightly salt them and let sit for 5 minutes to draw out excess moisture, then pat dry.

  • 3

    In a nonstick skillet over medium heat, sauté the diced onion with minced garlic until softened.

  • 4

    Add the lean ground turkey to the skillet. Season with dried basil, oregano, salt, and pepper. Cook until the turkey is browned and no longer pink, breaking it up with a spatula.

  • 5

    Stir in the tomato sauce and let simmer for a few minutes to meld the flavors.

  • 6

    In a baking dish, layer a single layer of zucchini slices, then spread a portion of the turkey-tomato mixture, dollop half of the ricotta cheese evenly, and sprinkle a bit of mozzarella.

  • 7

    Repeat the layering process once more, ending with a final layer of zucchini topped with the remaining mozzarella cheese.

  • 8

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.

  • 9

    Allow the lasagna to cool for a few minutes before serving.

Hearty Lean Turkey and Zucchini Lasagna Bake

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

Hearty Lean Turkey and Zucchini Lasagna Bake

YOUR SOLIN GENERATED RECIPE

Hearty Lean Turkey and Zucchini Lasagna Bake

Savor a comforting twist on traditional lasagna with layers of lean ground turkey, tender zucchini ribbons, and a blend of low-fat cheeses, all nestled in a rich tomato sauce infused with garlic and herbs. This dish delivers a hearty yet balanced meal that meets your nutritional goals without compromising on flavor.

NUTRITION

418kcal
Protein
46.2g
Fat
14.4g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey (93% lean)

1 medium Zucchini

1/2 cup Low-Fat Ricotta Cheese

1/4 cup Low-Fat Mozzarella Cheese, Shredded

1/2 cup Tomato Sauce (No Salt Added)

1/4 medium Yellow Onion

1 clove Garlic

1 tsp Dried Basil

1 tsp Dried Oregano

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Thinly slice the zucchini lengthwise to create lasagna-like strips. You may lightly salt them and let sit for 5 minutes to draw out excess moisture, then pat dry.

  • 3

    In a nonstick skillet over medium heat, sauté the diced onion with minced garlic until softened.

  • 4

    Add the lean ground turkey to the skillet. Season with dried basil, oregano, salt, and pepper. Cook until the turkey is browned and no longer pink, breaking it up with a spatula.

  • 5

    Stir in the tomato sauce and let simmer for a few minutes to meld the flavors.

  • 6

    In a baking dish, layer a single layer of zucchini slices, then spread a portion of the turkey-tomato mixture, dollop half of the ricotta cheese evenly, and sprinkle a bit of mozzarella.

  • 7

    Repeat the layering process once more, ending with a final layer of zucchini topped with the remaining mozzarella cheese.

  • 8

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.

  • 9

    Allow the lasagna to cool for a few minutes before serving.