Protein-Packed Turkey and Zucchini Lasagna

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

Protein-Packed Turkey and Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Protein-Packed Turkey and Zucchini Lasagna

Enjoy a hearty yet light lasagna featuring lean ground turkey layered between thinly sliced zucchini strips, enriched with a vibrant marinara sauce and a creamy blend of low-fat ricotta and part-skim mozzarella. This dish offers the satisfying flavors of traditional lasagna without the heavy calories, making it a perfect meal for a boost in protein and sustainable energy.

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NUTRITION

462kcal
Protein
40.5g
Fat
22.5g
Carbs
25.5g

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)

0.25 cup Part-Skim Mozzarella Cheese (28g)

0.25 medium Onion (40g)

1 clove Garlic (3g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Italian Seasoning

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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. Set aside.

  • 3

    In a non-stick skillet, warm the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion is translucent.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it up as it cooks. Stir in the Italian seasoning.

  • 5

    Once the turkey is cooked through, add the marinara sauce. Allow the mixture to simmer for 5 minutes.

  • 6

    Layer the ingredients in a small baking dish. Start with a layer of turkey marinara mixture, then add a layer of zucchini strips, dollops of low-fat ricotta, and sprinkle part-skim mozzarella.

  • 7

    Repeat the layers until all ingredients are used, finishing with a cheese layer on top.

  • 8

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

  • 9

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

Protein-Packed Turkey and Zucchini Lasagna

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

Protein-Packed Turkey and Zucchini Lasagna

YOUR SOLIN GENERATED RECIPE

Protein-Packed Turkey and Zucchini Lasagna

Enjoy a hearty yet light lasagna featuring lean ground turkey layered between thinly sliced zucchini strips, enriched with a vibrant marinara sauce and a creamy blend of low-fat ricotta and part-skim mozzarella. This dish offers the satisfying flavors of traditional lasagna without the heavy calories, making it a perfect meal for a boost in protein and sustainable energy.

NUTRITION

462kcal
Protein
40.5g
Fat
22.5g
Carbs
25.5g

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)

0.25 cup Part-Skim Mozzarella Cheese (28g)

0.25 medium Onion (40g)

1 clove Garlic (3g)

1 teaspoon Olive Oil (4.5g)

1 teaspoon Italian Seasoning

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

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

  • 3

    In a non-stick skillet, warm the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion is translucent.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it up as it cooks. Stir in the Italian seasoning.

  • 5

    Once the turkey is cooked through, add the marinara sauce. Allow the mixture to simmer for 5 minutes.

  • 6

    Layer the ingredients in a small baking dish. Start with a layer of turkey marinara mixture, then add a layer of zucchini strips, dollops of low-fat ricotta, and sprinkle part-skim mozzarella.

  • 7

    Repeat the layers until all ingredients are used, finishing with a cheese layer on top.

  • 8

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

  • 9

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