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 lighter twist on classic lasagna by layering tender zucchini slices with lean ground turkey, a creamy blend of part-skim ricotta and egg whites, and a rich tomato sauce. This dish offers a satisfying balance of flavors and textures, perfect for a nutritious dinner that invigorates both body and palate.

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NUTRITION

342kcal
Protein
37.4g
Fat
13.3g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce

1 Egg White

1 tbsp Grated Parmesan Cheese

1 tsp Italian Seasoning

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 to create lasagna layers. Optionally, lightly salt and let sit for 10 minutes to draw out excess moisture, then pat dry.

  • 3

    In a skillet over medium heat, cook the lean ground turkey seasoned with salt, pepper, and Italian seasoning until fully cooked. Drain any excess fat.

  • 4

    Combine the egg white and part-skim ricotta cheese in a bowl. Mix well to create a creamy binding mixture.

  • 5

    In a baking dish, arrange a layer of zucchini slices as the base.

  • 6

    Layer a portion of the cooked turkey over the zucchini, followed by dollops of the ricotta mixture, and drizzle with tomato sauce. Repeat layers as desired, finishing with a top layer of zucchini.

  • 7

    Sprinkle grated Parmesan cheese over the final layer.

  • 8

    Bake in the preheated oven for approximately 20-25 minutes, or until the dish is bubbly and the top has slightly browned.

  • 9

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

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 lighter twist on classic lasagna by layering tender zucchini slices with lean ground turkey, a creamy blend of part-skim ricotta and egg whites, and a rich tomato sauce. This dish offers a satisfying balance of flavors and textures, perfect for a nutritious dinner that invigorates both body and palate.

NUTRITION

342kcal
Protein
37.4g
Fat
13.3g
Carbs
18.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce

1 Egg White

1 tbsp Grated Parmesan Cheese

1 tsp Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to create lasagna layers. Optionally, lightly salt and let sit for 10 minutes to draw out excess moisture, then pat dry.

  • 3

    In a skillet over medium heat, cook the lean ground turkey seasoned with salt, pepper, and Italian seasoning until fully cooked. Drain any excess fat.

  • 4

    Combine the egg white and part-skim ricotta cheese in a bowl. Mix well to create a creamy binding mixture.

  • 5

    In a baking dish, arrange a layer of zucchini slices as the base.

  • 6

    Layer a portion of the cooked turkey over the zucchini, followed by dollops of the ricotta mixture, and drizzle with tomato sauce. Repeat layers as desired, finishing with a top layer of zucchini.

  • 7

    Sprinkle grated Parmesan cheese over the final layer.

  • 8

    Bake in the preheated oven for approximately 20-25 minutes, or until the dish is bubbly and the top has slightly browned.

  • 9

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