Lean Turkey Zucchini Lasagna Bake

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

Lean Turkey Zucchini Lasagna Bake

YOUR SOLIN GENERATED RECIPE

Lean Turkey Zucchini Lasagna Bake

A light yet flavorful twist on classic lasagna, featuring layers of lean turkey, fresh zucchini slices, and a rich tomato sauce. Topped with a blend of low-fat ricotta and mozzarella, this bake offers a healthy balance of protein and fresh vegetables perfect for any meal.

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NUTRITION

410kcal
Protein
43.1g
Fat
16.7g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini (sliced thin)

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/8 cup Low-Fat Shredded Mozzarella Cheese

1/4 cup diced Onion

1 clove Garlic

2 tbsp Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, sauté the diced onion and minced garlic over medium heat until translucent.

  • 3

    Add the lean ground turkey to the skillet, cooking until browned. Season with salt and pepper.

  • 4

    Slice the zucchini into thin ribbons lengthwise using a mandoline or a sharp knife.

  • 5

    In a baking dish, spread a thin layer of tomato sauce on the bottom.

  • 6

    Layer zucchini slices over the sauce, then evenly distribute the cooked turkey on top.

  • 7

    Spoon dollops of low-fat ricotta cheese over the turkey, and drizzle the remaining tomato sauce on top.

  • 8

    Sprinkle with low-fat shredded mozzarella cheese and garnish with fresh basil.

  • 9

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

  • 10

    Remove from the oven and let it stand for a few minutes before serving.

Lean Turkey Zucchini Lasagna Bake

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

Lean Turkey Zucchini Lasagna Bake

YOUR SOLIN GENERATED RECIPE

Lean Turkey Zucchini Lasagna Bake

A light yet flavorful twist on classic lasagna, featuring layers of lean turkey, fresh zucchini slices, and a rich tomato sauce. Topped with a blend of low-fat ricotta and mozzarella, this bake offers a healthy balance of protein and fresh vegetables perfect for any meal.

NUTRITION

410kcal
Protein
43.1g
Fat
16.7g
Carbs
26.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini (sliced thin)

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/8 cup Low-Fat Shredded Mozzarella Cheese

1/4 cup diced Onion

1 clove Garlic

2 tbsp Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a skillet, sauté the diced onion and minced garlic over medium heat until translucent.

  • 3

    Add the lean ground turkey to the skillet, cooking until browned. Season with salt and pepper.

  • 4

    Slice the zucchini into thin ribbons lengthwise using a mandoline or a sharp knife.

  • 5

    In a baking dish, spread a thin layer of tomato sauce on the bottom.

  • 6

    Layer zucchini slices over the sauce, then evenly distribute the cooked turkey on top.

  • 7

    Spoon dollops of low-fat ricotta cheese over the turkey, and drizzle the remaining tomato sauce on top.

  • 8

    Sprinkle with low-fat shredded mozzarella cheese and garnish with fresh basil.

  • 9

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

  • 10

    Remove from the oven and let it stand for a few minutes before serving.