Baked Lean Turkey Lasagna with Creamy Ricotta and Spinach

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

Baked Lean Turkey Lasagna with Creamy Ricotta and Spinach

YOUR SOLIN GENERATED RECIPE

Baked Lean Turkey Lasagna with Creamy Ricotta and Spinach

Savor a lighter twist on traditional lasagna by layering lean ground turkey with creamy part-skim ricotta, fresh spinach, and a vibrant tomato sauce over lightly seasoned zucchini slices. This dish delivers robust flavors while keeping the calories and protein balanced, perfect for clean eating enthusiasts seeking a hearty yet health-conscious meal.

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NUTRITION

336kcal
Protein
36.8g
Fat
12.9g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1/4 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

3/4 cup Tomato Sauce (No Salt Added)

4 ounces Zucchini (sliced thin as lasagna sheets)

1 teaspoon Italian Seasoning

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin sheets to use as a noodle substitute. Optionally, sprinkle lightly with salt to draw out extra moisture, then pat dry.

  • 3

    In a skillet over medium heat, cook the lean ground turkey with Italian seasoning, garlic powder, salt, and pepper until no longer pink, breaking it apart as it cooks.

  • 4

    In a small bowl, gently mix together the part-skim ricotta cheese and fresh spinach.

  • 5

    Spread a thin layer of tomato sauce in the bottom of a small oven-safe baking dish. Layer with zucchini slices, turkey, a dollop of the ricotta-spinach mixture, and a little extra tomato sauce. Repeat layers until all ingredients are used, finishing with a layer of tomato sauce on top.

  • 6

    Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 5-10 minutes until the top is bubbly and slightly golden.

  • 7

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

Baked Lean Turkey Lasagna with Creamy Ricotta and Spinach

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

Baked Lean Turkey Lasagna with Creamy Ricotta and Spinach

YOUR SOLIN GENERATED RECIPE

Baked Lean Turkey Lasagna with Creamy Ricotta and Spinach

Savor a lighter twist on traditional lasagna by layering lean ground turkey with creamy part-skim ricotta, fresh spinach, and a vibrant tomato sauce over lightly seasoned zucchini slices. This dish delivers robust flavors while keeping the calories and protein balanced, perfect for clean eating enthusiasts seeking a hearty yet health-conscious meal.

NUTRITION

336kcal
Protein
36.8g
Fat
12.9g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1/4 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

3/4 cup Tomato Sauce (No Salt Added)

4 ounces Zucchini (sliced thin as lasagna sheets)

1 teaspoon Italian Seasoning

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin sheets to use as a noodle substitute. Optionally, sprinkle lightly with salt to draw out extra moisture, then pat dry.

  • 3

    In a skillet over medium heat, cook the lean ground turkey with Italian seasoning, garlic powder, salt, and pepper until no longer pink, breaking it apart as it cooks.

  • 4

    In a small bowl, gently mix together the part-skim ricotta cheese and fresh spinach.

  • 5

    Spread a thin layer of tomato sauce in the bottom of a small oven-safe baking dish. Layer with zucchini slices, turkey, a dollop of the ricotta-spinach mixture, and a little extra tomato sauce. Repeat layers until all ingredients are used, finishing with a layer of tomato sauce on top.

  • 6

    Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 5-10 minutes until the top is bubbly and slightly golden.

  • 7

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