Lean Turkey and Zucchini Lasagna

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

Lean Turkey and Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Zucchini Lasagna

Enjoy a light yet satisfying twist on traditional lasagna, where tender lean turkey and thinly sliced zucchini create perfectly layered bites infused with a rich tomato sauce and enhanced with egg whites for extra protein. This dish brings an elegant balance to your midday meal with its fresh flavors and wholesome ingredients.

Try 7 days free, then $12.99 / mo.

NUTRITION

242kcal
Protein
37.4g
Fat
4.7g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

4.1 oz Lean Ground Turkey

1 medium Zucchini

1/4 cup Tomato Sauce

2 large Egg Whites

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips. These slices will serve as your lasagna noodles substitute.

  • 3

    In a skillet over medium heat, cook the lean ground turkey until it starts to brown. Drain any excess fat if necessary.

  • 4

    Stir in the tomato sauce to the turkey and let it simmer for 3-4 minutes to meld the flavors. Season with salt, pepper, and any desired Italian herbs.

  • 5

    Lightly whisk the egg whites in a small bowl. They will be used to bind the layers together.

  • 6

    In a small baking dish, begin layering by spreading a small amount of the turkey-tomato mixture on the bottom, then add a layer of zucchini slices.

  • 7

    Drizzle a portion of the egg whites over the zucchini, then repeat the layering process until all ingredients are used, finishing with a meat layer on top.

  • 8

    Bake in the preheated oven for 15-18 minutes, or until the zucchini is tender and the egg whites have set.

  • 9

    Allow the lasagna to cool slightly before serving to let the layers firm up.

Lean Turkey and Zucchini Lasagna

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

Lean Turkey and Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Zucchini Lasagna

Enjoy a light yet satisfying twist on traditional lasagna, where tender lean turkey and thinly sliced zucchini create perfectly layered bites infused with a rich tomato sauce and enhanced with egg whites for extra protein. This dish brings an elegant balance to your midday meal with its fresh flavors and wholesome ingredients.

NUTRITION

242kcal
Protein
37.4g
Fat
4.7g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

4.1 oz Lean Ground Turkey

1 medium Zucchini

1/4 cup Tomato Sauce

2 large Egg Whites

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips. These slices will serve as your lasagna noodles substitute.

  • 3

    In a skillet over medium heat, cook the lean ground turkey until it starts to brown. Drain any excess fat if necessary.

  • 4

    Stir in the tomato sauce to the turkey and let it simmer for 3-4 minutes to meld the flavors. Season with salt, pepper, and any desired Italian herbs.

  • 5

    Lightly whisk the egg whites in a small bowl. They will be used to bind the layers together.

  • 6

    In a small baking dish, begin layering by spreading a small amount of the turkey-tomato mixture on the bottom, then add a layer of zucchini slices.

  • 7

    Drizzle a portion of the egg whites over the zucchini, then repeat the layering process until all ingredients are used, finishing with a meat layer on top.

  • 8

    Bake in the preheated oven for 15-18 minutes, or until the zucchini is tender and the egg whites have set.

  • 9

    Allow the lasagna to cool slightly before serving to let the layers firm up.