Lean Turkey Zucchini Lasagna

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

Lean Turkey Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Lean Turkey Zucchini Lasagna

Enjoy a hearty, low-carb twist on a classic lasagna with layers of savory lean ground turkey, fresh zucchini slices acting as noodles, and a light blend of low-fat ricotta and egg white. Braced with a vibrant homemade marinara sauce and a sprinkle of parmesan and basil, this dish is a satisfying take on comfort food that fits your balanced lifestyle.

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NUTRITION

387kcal
Protein
41.3g
Fat
14.1g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/3 cup Low-Fat Ricotta Cheese

1 large Egg White

1/2 cup Marinara Sauce

1 tbsp Grated Parmesan Cheese

1 clove Garlic

Fresh Basil sprigs

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin, lasagna-like strips using a mandoline or sharp knife. Lightly salt the slices and let them sit for 10 minutes then pat dry.

  • 3

    Heat a skillet over medium heat. Add minced garlic and lean ground turkey. Cook, stirring often, until the turkey is browned and fully cooked. Season with salt, pepper, and dried oregano if desired.

  • 4

    In a small bowl, mix the low-fat ricotta cheese with the egg white until smooth. This will serve as your light cheese layer.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a small baking dish. Layer zucchini slices, then spread a portion of the ricotta mixture, followed by a layer of the cooked turkey. Repeat layers until all ingredients are used, finishing with a thin layer of marinara sauce.

  • 6

    Sprinkle grated Parmesan cheese evenly over the top.

  • 7

    Bake in the preheated oven for about 20 minutes or until the dish is heated through and the top is lightly golden.

  • 8

    Garnish with fresh basil sprigs and serve warm.

Lean Turkey Zucchini Lasagna

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

Lean Turkey Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Lean Turkey Zucchini Lasagna

Enjoy a hearty, low-carb twist on a classic lasagna with layers of savory lean ground turkey, fresh zucchini slices acting as noodles, and a light blend of low-fat ricotta and egg white. Braced with a vibrant homemade marinara sauce and a sprinkle of parmesan and basil, this dish is a satisfying take on comfort food that fits your balanced lifestyle.

NUTRITION

387kcal
Protein
41.3g
Fat
14.1g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/3 cup Low-Fat Ricotta Cheese

1 large Egg White

1/2 cup Marinara Sauce

1 tbsp Grated Parmesan Cheese

1 clove Garlic

Fresh Basil sprigs

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin, lasagna-like strips using a mandoline or sharp knife. Lightly salt the slices and let them sit for 10 minutes then pat dry.

  • 3

    Heat a skillet over medium heat. Add minced garlic and lean ground turkey. Cook, stirring often, until the turkey is browned and fully cooked. Season with salt, pepper, and dried oregano if desired.

  • 4

    In a small bowl, mix the low-fat ricotta cheese with the egg white until smooth. This will serve as your light cheese layer.

  • 5

    Spread a thin layer of marinara sauce on the bottom of a small baking dish. Layer zucchini slices, then spread a portion of the ricotta mixture, followed by a layer of the cooked turkey. Repeat layers until all ingredients are used, finishing with a thin layer of marinara sauce.

  • 6

    Sprinkle grated Parmesan cheese evenly over the top.

  • 7

    Bake in the preheated oven for about 20 minutes or until the dish is heated through and the top is lightly golden.

  • 8

    Garnish with fresh basil sprigs and serve warm.