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 reimagined with thin zucchini slices acting as your pasta layers, paired with lean ground turkey, creamy low-fat ricotta, and robust tomato sauce. This dish delivers a savory medley of flavors and textures, perfect for a balanced dinner or even a hearty lunch.

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NUTRITION

423kcal
Protein
43.6g
Fat
13.6g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Tomato Sauce

1 tbsp Grated Parmesan Cheese

2 cloves Garlic

1 small Onion

1 tsp Olive Oil

1 tsp Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Thinly slice the zucchini lengthwise into strips that resemble lasagna noodles. Lay the slices on paper towels and lightly salt them to draw out moisture; let sit for 10 minutes, then pat dry.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the finely chopped onion and minced garlic until fragrant and translucent.

  • 4

    Add the lean ground turkey to the skillet, breaking it up as it cooks. Season with Italian seasoning, salt, and pepper. Cook until the turkey is browned and cooked through.

  • 5

    Stir in the tomato sauce with the turkey and let it simmer for a couple of minutes.

  • 6

    In a small baking dish, start layering by placing a layer of zucchini slices at the bottom. Spoon a portion of the turkey and tomato sauce mixture over the zucchini, then dollop some low-fat ricotta cheese on top. Repeat the layers, finishing with a layer of zucchini.

  • 7

    Sprinkle the grated Parmesan cheese over the final layer.

  • 8

    Bake in the preheated oven for about 20-25 minutes, or until the dish is heated through and the top is lightly golden.

  • 9

    Allow the lasagna to 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 light yet satisfying lasagna reimagined with thin zucchini slices acting as your pasta layers, paired with lean ground turkey, creamy low-fat ricotta, and robust tomato sauce. This dish delivers a savory medley of flavors and textures, perfect for a balanced dinner or even a hearty lunch.

NUTRITION

423kcal
Protein
43.6g
Fat
13.6g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 medium Zucchini

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Tomato Sauce

1 tbsp Grated Parmesan Cheese

2 cloves Garlic

1 small Onion

1 tsp Olive Oil

1 tsp Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Thinly slice the zucchini lengthwise into strips that resemble lasagna noodles. Lay the slices on paper towels and lightly salt them to draw out moisture; let sit for 10 minutes, then pat dry.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the finely chopped onion and minced garlic until fragrant and translucent.

  • 4

    Add the lean ground turkey to the skillet, breaking it up as it cooks. Season with Italian seasoning, salt, and pepper. Cook until the turkey is browned and cooked through.

  • 5

    Stir in the tomato sauce with the turkey and let it simmer for a couple of minutes.

  • 6

    In a small baking dish, start layering by placing a layer of zucchini slices at the bottom. Spoon a portion of the turkey and tomato sauce mixture over the zucchini, then dollop some low-fat ricotta cheese on top. Repeat the layers, finishing with a layer of zucchini.

  • 7

    Sprinkle the grated Parmesan cheese over the final layer.

  • 8

    Bake in the preheated oven for about 20-25 minutes, or until the dish is heated through and the top is lightly golden.

  • 9

    Allow the lasagna to cool for a few minutes before serving.