Baked Lean Turkey and Zucchini Lasagna with Creamy Ricotta

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

Baked Lean Turkey and Zucchini Lasagna with Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Baked Lean Turkey and Zucchini Lasagna with Creamy Ricotta

Savor a lighter take on lasagna featuring lean ground turkey layered with thinly sliced zucchini, rich tomato sauce, and dollops of creamy part-skim ricotta. Each bite is bursting with herby freshness and a delicate balance of savory flavors, perfect for a wholesome dinner that comforts without weighing you down.

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NUTRITION

369kcal
Protein
37.5g
Fat
15.1g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Ground Turkey (85g)

1 medium Zucchini (196g)

1/4 cup Part-Skim Ricotta Cheese (60g)

1/2 cup Tomato Sauce (125g)

1/4 small Onion (25g)

1 clove Garlic (3g)

1 tsp Olive Oil (4.5g)

2 tbsp Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Thinly slice the zucchini lengthwise into strips to serve as noodle substitutes. Optionally, sprinkle lightly with salt and set aside for 10 minutes, then pat dry.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté chopped onion and garlic until softened and fragrant.

  • 4

    Add the lean ground turkey to the skillet and cook until fully browned, breaking it apart into small crumbles. Season with salt and pepper.

  • 5

    Mix in the tomato sauce and a few torn basil leaves, letting the flavors meld for 2-3 minutes.

  • 6

    In a small baking dish, layer half of the zucchini slices, followed by the turkey mixture, dollops of ricotta cheese, and a sprinkle of fresh basil. Repeat the layers.

  • 7

    Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil in the last 5 minutes to slightly brown the top.

  • 8

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

Baked Lean Turkey and Zucchini Lasagna with Creamy Ricotta

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

Baked Lean Turkey and Zucchini Lasagna with Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Baked Lean Turkey and Zucchini Lasagna with Creamy Ricotta

Savor a lighter take on lasagna featuring lean ground turkey layered with thinly sliced zucchini, rich tomato sauce, and dollops of creamy part-skim ricotta. Each bite is bursting with herby freshness and a delicate balance of savory flavors, perfect for a wholesome dinner that comforts without weighing you down.

NUTRITION

369kcal
Protein
37.5g
Fat
15.1g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Ground Turkey (85g)

1 medium Zucchini (196g)

1/4 cup Part-Skim Ricotta Cheese (60g)

1/2 cup Tomato Sauce (125g)

1/4 small Onion (25g)

1 clove Garlic (3g)

1 tsp Olive Oil (4.5g)

2 tbsp Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Thinly slice the zucchini lengthwise into strips to serve as noodle substitutes. Optionally, sprinkle lightly with salt and set aside for 10 minutes, then pat dry.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté chopped onion and garlic until softened and fragrant.

  • 4

    Add the lean ground turkey to the skillet and cook until fully browned, breaking it apart into small crumbles. Season with salt and pepper.

  • 5

    Mix in the tomato sauce and a few torn basil leaves, letting the flavors meld for 2-3 minutes.

  • 6

    In a small baking dish, layer half of the zucchini slices, followed by the turkey mixture, dollops of ricotta cheese, and a sprinkle of fresh basil. Repeat the layers.

  • 7

    Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil in the last 5 minutes to slightly brown the top.

  • 8

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