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 light yet satisfying lasagna that swaps traditional noodles for tender zucchini slices and layers lean ground turkey with rich tomato sauce, creamy cottage cheese, and a hint of low-fat mozzarella. This dish delivers robust flavor and a balanced blend of protein and nutrients in every bite.

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NUTRITION

365kcal
Protein
51g
Fat
10.6g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey (93% Lean)

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Non-fat Cottage Cheese

1/4 cup Low-fat Mozzarella (shredded)

1 large Egg

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or knife to resemble lasagna noodles.

  • 3

    In a skillet over medium heat, cook the lean ground turkey until browned. Drain any excess liquid if needed. Stir in the tomato sauce and allow the mixture to simmer for 3-4 minutes.

  • 4

    Layer a small baking dish with a single layer of zucchini slices. Spread half of the turkey-tomato mixture over the zucchini.

  • 5

    Add dollops of non-fat cottage cheese evenly over the turkey layer.

  • 6

    Repeat the layering with the remaining zucchini slices and turkey mixture.

  • 7

    Lightly beat the egg and pour it evenly over the layers to help bind the ingredients. Sprinkle the low-fat mozzarella on top.

  • 8

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

  • 9

    Remove from the oven, let it cool slightly, and serve warm.

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 light yet satisfying lasagna that swaps traditional noodles for tender zucchini slices and layers lean ground turkey with rich tomato sauce, creamy cottage cheese, and a hint of low-fat mozzarella. This dish delivers robust flavor and a balanced blend of protein and nutrients in every bite.

NUTRITION

365kcal
Protein
51g
Fat
10.6g
Carbs
18.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey (93% Lean)

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Non-fat Cottage Cheese

1/4 cup Low-fat Mozzarella (shredded)

1 large Egg

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or knife to resemble lasagna noodles.

  • 3

    In a skillet over medium heat, cook the lean ground turkey until browned. Drain any excess liquid if needed. Stir in the tomato sauce and allow the mixture to simmer for 3-4 minutes.

  • 4

    Layer a small baking dish with a single layer of zucchini slices. Spread half of the turkey-tomato mixture over the zucchini.

  • 5

    Add dollops of non-fat cottage cheese evenly over the turkey layer.

  • 6

    Repeat the layering with the remaining zucchini slices and turkey mixture.

  • 7

    Lightly beat the egg and pour it evenly over the layers to help bind the ingredients. Sprinkle the low-fat mozzarella on top.

  • 8

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

  • 9

    Remove from the oven, let it cool slightly, and serve warm.