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 lighter twist on classic lasagna that layers lean ground turkey, fresh zucchini slices in place of traditional pasta, and a blend of low-fat cheeses with a rich tomato sauce. This innovative dish is both satisfying and nutrient-dense, providing a delightful balance of protein and flavor suited for a wholesome meal any time of day.

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NUTRITION

393kcal
Protein
45.2g
Fat
16.6g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Part-Skim Mozzarella Cheese, Shredded

1/4 medium Yellow Onion

1 clove Garlic

1 tsp Olive Oil

1 tsp Dried Oregano

1 tsp Dried Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips; set aside.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until softened, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook until browned, breaking it apart with a spoon. Season with dried oregano, basil, salt, and pepper.

  • 5

    Once the turkey is mostly cooked, stir in the tomato sauce and simmer for 2-3 minutes to meld the flavors.

  • 6

    In a baking dish, layer the ingredients: start with a thin layer of the turkey-tomato sauce, then layer zucchini slices, a dollop of ricotta cheese, and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of turkey sauce topped with mozzarella.

  • 7

    Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil in the last 5 minutes to allow the cheese to brown slightly.

  • 8

    Remove from the oven and let cool 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 lighter twist on classic lasagna that layers lean ground turkey, fresh zucchini slices in place of traditional pasta, and a blend of low-fat cheeses with a rich tomato sauce. This innovative dish is both satisfying and nutrient-dense, providing a delightful balance of protein and flavor suited for a wholesome meal any time of day.

NUTRITION

393kcal
Protein
45.2g
Fat
16.6g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Part-Skim Mozzarella Cheese, Shredded

1/4 medium Yellow Onion

1 clove Garlic

1 tsp Olive Oil

1 tsp Dried Oregano

1 tsp Dried Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips; set aside.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until softened, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook until browned, breaking it apart with a spoon. Season with dried oregano, basil, salt, and pepper.

  • 5

    Once the turkey is mostly cooked, stir in the tomato sauce and simmer for 2-3 minutes to meld the flavors.

  • 6

    In a baking dish, layer the ingredients: start with a thin layer of the turkey-tomato sauce, then layer zucchini slices, a dollop of ricotta cheese, and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of turkey sauce topped with mozzarella.

  • 7

    Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil in the last 5 minutes to allow the cheese to brown slightly.

  • 8

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