Lean Turkey and Veggie Lasagna with Creamy Ricotta

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

Lean Turkey and Veggie Lasagna with Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Veggie Lasagna with Creamy Ricotta

Savor the wholesome goodness of this lean turkey and veggie lasagna layered with zucchini, spinach, and a delicate creamy ricotta. The rich tomato sauce, seasoned with garlic and onion, ties the flavors together into a satisfying meal with a balanced profile of lean protein and vibrant vegetables.

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NUTRITION

395kcal
Protein
38.4g
Fat
14.9g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 cup sliced Zucchini

1 cup Spinach

1/2 cup Tomato Sauce

1/3 cup Low-Fat Ricotta Cheese

1 clove Garlic

1/4 cup chopped Onion

1 teaspoon Italian Seasoning

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a nonstick skillet, add the chopped onion and garlic. Sauté until softened and fragrant.

  • 3

    Add the lean ground turkey to the skillet, cooking until the meat is browned and almost cooked through. Season with Italian seasoning.

  • 4

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

  • 5

    In a small baking dish, layer the ingredients: start with a thin layer of the turkey and tomato sauce mixture, then add a layer of sliced zucchini and spinach.

  • 6

    Dollop the low-fat ricotta cheese evenly over the vegetables.

  • 7

    Repeat the layers if your dish size allows, ending with a light spread of the turkey sauce on top.

  • 8

    Bake in the preheated oven for 20 minutes until the lasagna is heated through and the flavors have blended.

  • 9

    Let cool slightly before serving.

Lean Turkey and Veggie Lasagna with Creamy Ricotta

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

Lean Turkey and Veggie Lasagna with Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Veggie Lasagna with Creamy Ricotta

Savor the wholesome goodness of this lean turkey and veggie lasagna layered with zucchini, spinach, and a delicate creamy ricotta. The rich tomato sauce, seasoned with garlic and onion, ties the flavors together into a satisfying meal with a balanced profile of lean protein and vibrant vegetables.

NUTRITION

395kcal
Protein
38.4g
Fat
14.9g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 cup sliced Zucchini

1 cup Spinach

1/2 cup Tomato Sauce

1/3 cup Low-Fat Ricotta Cheese

1 clove Garlic

1/4 cup chopped Onion

1 teaspoon Italian Seasoning

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a nonstick skillet, add the chopped onion and garlic. Sauté until softened and fragrant.

  • 3

    Add the lean ground turkey to the skillet, cooking until the meat is browned and almost cooked through. Season with Italian seasoning.

  • 4

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

  • 5

    In a small baking dish, layer the ingredients: start with a thin layer of the turkey and tomato sauce mixture, then add a layer of sliced zucchini and spinach.

  • 6

    Dollop the low-fat ricotta cheese evenly over the vegetables.

  • 7

    Repeat the layers if your dish size allows, ending with a light spread of the turkey sauce on top.

  • 8

    Bake in the preheated oven for 20 minutes until the lasagna is heated through and the flavors have blended.

  • 9

    Let cool slightly before serving.