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 lean and vibrant twist on traditional lasagna with layers of seasoned ground turkey, thinly sliced zucchini, and a blend of low-fat cheeses nestled in a rich tomato sauce. This dish can easily serve breakfast, lunch, or dinner, offering a hearty, protein-packed experience without weighing you down.

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NUTRITION

402kcal
Protein
38.2g
Fat
16.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Low-Fat Mozzarella Cheese

1/4 medium Onion

1 clove Garlic

1 tbsp Fresh Basil

1 tsp Dried Oregano

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 using a mandoline or sharp knife to create lasagna 'noodles'. Lightly season with salt and set aside.

  • 3

    In a skillet over medium heat, sauté the finely chopped onion and garlic with a drizzle of olive oil (or a cooking spray) until fragrant and translucent.

  • 4

    Add the lean ground turkey to the skillet. Cook until browned, breaking it apart into small pieces. Season with salt, pepper, dried oregano, and chopped fresh basil.

  • 5

    Once the turkey is cooked through, stir in the tomato sauce and let simmer for about 5 minutes to blend flavors.

  • 6

    In a small baking dish, layer the ingredients starting with a base of turkey and tomato sauce, followed by a layer of zucchini strips, then spread small dollops of low-fat ricotta cheese and sprinkle a little low-fat mozzarella on top.

  • 7

    Repeat the layering process until all ingredients are used, finishing with a cheese layer.

  • 8

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

  • 9

    Remove from the oven and let cool slightly 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 lean and vibrant twist on traditional lasagna with layers of seasoned ground turkey, thinly sliced zucchini, and a blend of low-fat cheeses nestled in a rich tomato sauce. This dish can easily serve breakfast, lunch, or dinner, offering a hearty, protein-packed experience without weighing you down.

NUTRITION

402kcal
Protein
38.2g
Fat
16.2g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Low-Fat Mozzarella Cheese

1/4 medium Onion

1 clove Garlic

1 tbsp Fresh Basil

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife to create lasagna 'noodles'. Lightly season with salt and set aside.

  • 3

    In a skillet over medium heat, sauté the finely chopped onion and garlic with a drizzle of olive oil (or a cooking spray) until fragrant and translucent.

  • 4

    Add the lean ground turkey to the skillet. Cook until browned, breaking it apart into small pieces. Season with salt, pepper, dried oregano, and chopped fresh basil.

  • 5

    Once the turkey is cooked through, stir in the tomato sauce and let simmer for about 5 minutes to blend flavors.

  • 6

    In a small baking dish, layer the ingredients starting with a base of turkey and tomato sauce, followed by a layer of zucchini strips, then spread small dollops of low-fat ricotta cheese and sprinkle a little low-fat mozzarella on top.

  • 7

    Repeat the layering process until all ingredients are used, finishing with a cheese layer.

  • 8

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

  • 9

    Remove from the oven and let cool slightly before serving.