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

Savor a light yet satisfying lasagna layered with lean ground turkey, thinly sliced zucchini, rich tomato sauce, and creamy low-fat cheeses. This dish delivers a burst of savory flavor and comforting texture, making it a perfect lean meal for lunch or dinner.

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NUTRITION

381kcal
Protein
39.8g
Fat
13.5g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Ground Turkey (85g)

1 medium Zucchini (196g)

1/2 cup Tomato Sauce (122g)

1/4 cup Low-Fat Ricotta Cheese (62g)

1/4 cup Part-Skim Mozzarella Cheese (28g)

2 tbsp Fresh Basil

2 cloves Garlic

1 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife. Lightly salt the slices and let them sit for 5 minutes to draw out excess moisture, then pat dry with a paper towel.

  • 3

    In a skillet over medium heat, sauté minced garlic with dried oregano until fragrant. Add the lean ground turkey, breaking it up as it cooks. Continue cooking until the turkey is browned and cooked through.

  • 4

    Stir in the tomato sauce along with chopped fresh basil into the turkey. Allow the mixture to simmer for a few minutes so the flavors meld together.

  • 5

    In a small baking dish, layer the ingredients starting with a thin layer of the turkey tomato mixture, followed by a layer of zucchini slices. Dot portions of low-fat ricotta and a sprinkle of part-skim mozzarella over the zucchini.

  • 6

    Repeat the layers until all ingredients are used, finishing with a cheese layer on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the cheese is melted and slightly golden.

  • 8

    Allow the lasagna to cool for a few minutes before serving to help the layers set and meld together.

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

Savor a light yet satisfying lasagna layered with lean ground turkey, thinly sliced zucchini, rich tomato sauce, and creamy low-fat cheeses. This dish delivers a burst of savory flavor and comforting texture, making it a perfect lean meal for lunch or dinner.

NUTRITION

381kcal
Protein
39.8g
Fat
13.5g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Ground Turkey (85g)

1 medium Zucchini (196g)

1/2 cup Tomato Sauce (122g)

1/4 cup Low-Fat Ricotta Cheese (62g)

1/4 cup Part-Skim Mozzarella Cheese (28g)

2 tbsp Fresh Basil

2 cloves Garlic

1 tsp Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife. Lightly salt the slices and let them sit for 5 minutes to draw out excess moisture, then pat dry with a paper towel.

  • 3

    In a skillet over medium heat, sauté minced garlic with dried oregano until fragrant. Add the lean ground turkey, breaking it up as it cooks. Continue cooking until the turkey is browned and cooked through.

  • 4

    Stir in the tomato sauce along with chopped fresh basil into the turkey. Allow the mixture to simmer for a few minutes so the flavors meld together.

  • 5

    In a small baking dish, layer the ingredients starting with a thin layer of the turkey tomato mixture, followed by a layer of zucchini slices. Dot portions of low-fat ricotta and a sprinkle of part-skim mozzarella over the zucchini.

  • 6

    Repeat the layers until all ingredients are used, finishing with a cheese layer on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the cheese is melted and slightly golden.

  • 8

    Allow the lasagna to cool for a few minutes before serving to help the layers set and meld together.