Protein-Packed Turkey Zucchini Lasagna

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

Protein-Packed Turkey Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Protein-Packed Turkey Zucchini Lasagna

Enjoy a satisfying twist on classic lasagna using lean ground turkey layered with thinly-sliced zucchini in place of pasta. This lighter, protein-rich version is complemented by a robust tomato marinara, creamy low-fat ricotta, and melted mozzarella. Each bite delivers a hearty balance of flavors while supporting your nutritional goals.

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NUTRITION

374kcal
Protein
37g
Fat
15.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey (113g)

1 medium Zucchini (196g)

0.5 cup Marinara Sauce (125g)

0.25 cup Low-Fat Ricotta Cheese (62g)

0.125 cup Low-Fat Shredded Mozzarella (28g)

1 tsp Olive Oil (4.5g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 tsp Dried Basil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife, set aside.

  • 3

    In a skillet, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent.

  • 4

    Add minced garlic and cook for an additional 1 minute until fragrant.

  • 5

    Add the lean ground turkey and cook until browned, breaking it up as it cooks. Season with salt, pepper, and dried basil.

  • 6

    Stir in the marinara sauce and let simmer for 3-4 minutes.

  • 7

    In a small bowl, blend the low-fat ricotta with a pinch of salt and pepper.

  • 8

    In a baking dish, layer a few zucchini strips, then a layer of turkey mixture, followed by a dollop of ricotta. Repeat layers ending with zucchini on top.

  • 9

    Sprinkle the low-fat shredded mozzarella evenly over the top layer.

  • 10

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

  • 11

    Remove from oven, let rest for 5 minutes before serving.

Protein-Packed Turkey Zucchini Lasagna

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

Protein-Packed Turkey Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Protein-Packed Turkey Zucchini Lasagna

Enjoy a satisfying twist on classic lasagna using lean ground turkey layered with thinly-sliced zucchini in place of pasta. This lighter, protein-rich version is complemented by a robust tomato marinara, creamy low-fat ricotta, and melted mozzarella. Each bite delivers a hearty balance of flavors while supporting your nutritional goals.

NUTRITION

374kcal
Protein
37g
Fat
15.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey (113g)

1 medium Zucchini (196g)

0.5 cup Marinara Sauce (125g)

0.25 cup Low-Fat Ricotta Cheese (62g)

0.125 cup Low-Fat Shredded Mozzarella (28g)

1 tsp Olive Oil (4.5g)

1 small Onion (70g)

2 cloves Garlic (6g)

1 tsp Dried Basil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife, set aside.

  • 3

    In a skillet, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent.

  • 4

    Add minced garlic and cook for an additional 1 minute until fragrant.

  • 5

    Add the lean ground turkey and cook until browned, breaking it up as it cooks. Season with salt, pepper, and dried basil.

  • 6

    Stir in the marinara sauce and let simmer for 3-4 minutes.

  • 7

    In a small bowl, blend the low-fat ricotta with a pinch of salt and pepper.

  • 8

    In a baking dish, layer a few zucchini strips, then a layer of turkey mixture, followed by a dollop of ricotta. Repeat layers ending with zucchini on top.

  • 9

    Sprinkle the low-fat shredded mozzarella evenly over the top layer.

  • 10

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

  • 11

    Remove from oven, let rest for 5 minutes before serving.