Baked Zucchini Lasagna with Lean Ground Turkey

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

Baked Zucchini Lasagna with Lean Ground Turkey

YOUR SOLIN GENERATED RECIPE

Baked Zucchini Lasagna with Lean Ground Turkey

Savor a lighter twist on classic lasagna—fresh zucchini ribbons layered with lean ground turkey, robust tomato sauce, and a sprinkle of part-skim mozzarella cheese. This dish offers a balanced, protein-packed meal bursting with fresh Mediterranean flavors.

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NUTRITION

372kcal
Protein
51.1g
Fat
9.5g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

2 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Part-Skim Mozzarella Cheese

2 tbsp Fresh Basil

2 sprays Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife to create your lasagna layers.

  • 3

    In a large skillet, spray a light coating of olive oil and cook the lean ground turkey over medium heat until browned and fully cooked. Drain any excess fat if necessary.

  • 4

    Stir in the tomato sauce and simmer for 5 minutes. Season lightly with salt and pepper if desired.

  • 5

    Layer the dish by placing a few zucchini slices on the bottom of a baking dish, then spread a layer of the turkey and tomato sauce mixture, sprinkle with part-skim mozzarella, and scatter fresh basil over the top. Repeat the layers until all ingredients are used, finishing with a top layer of cheese.

  • 6

    Bake for 20-25 minutes until the cheese is melted and bubbly and the zucchini is tender.

  • 7

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

Baked Zucchini Lasagna with Lean Ground Turkey

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

Baked Zucchini Lasagna with Lean Ground Turkey

YOUR SOLIN GENERATED RECIPE

Baked Zucchini Lasagna with Lean Ground Turkey

Savor a lighter twist on classic lasagna—fresh zucchini ribbons layered with lean ground turkey, robust tomato sauce, and a sprinkle of part-skim mozzarella cheese. This dish offers a balanced, protein-packed meal bursting with fresh Mediterranean flavors.

NUTRITION

372kcal
Protein
51.1g
Fat
9.5g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

2 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Part-Skim Mozzarella Cheese

2 tbsp Fresh Basil

2 sprays Olive Oil

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife to create your lasagna layers.

  • 3

    In a large skillet, spray a light coating of olive oil and cook the lean ground turkey over medium heat until browned and fully cooked. Drain any excess fat if necessary.

  • 4

    Stir in the tomato sauce and simmer for 5 minutes. Season lightly with salt and pepper if desired.

  • 5

    Layer the dish by placing a few zucchini slices on the bottom of a baking dish, then spread a layer of the turkey and tomato sauce mixture, sprinkle with part-skim mozzarella, and scatter fresh basil over the top. Repeat the layers until all ingredients are used, finishing with a top layer of cheese.

  • 6

    Bake for 20-25 minutes until the cheese is melted and bubbly and the zucchini is tender.

  • 7

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