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

A lighter twist on classic lasagna featuring lean ground turkey layered with thinly sliced zucchini, a zesty tomato sauce, and a creamy ricotta and egg blend. This dish delivers a robust, savory flavor while keeping the calories and protein well-balanced.

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NUTRITION

422kcal
Protein
39.4g
Fat
20.5g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1 large Egg

1/8 cup chopped Onion

1 Garlic clove

1/2 teaspoon Olive Oil

1 teaspoon dried Basil & Oregano

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips. Lightly salt them and set aside to draw out excess moisture.

  • 3

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

  • 4

    Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon.

  • 5

    Stir in the tomato sauce and dried herbs to the turkey mixture. Allow it to simmer for 5 minutes, then remove from heat.

  • 6

    In a small bowl, mix the ricotta cheese with the egg until smooth.

  • 7

    Layer the ingredients in a small baking dish: begin with a layer of zucchini slices, followed by a portion of the turkey sauce, then a dollop of the ricotta mixture. Repeat the layers until all ingredients are used, finishing with a zucchini layer on top.

  • 8

    Bake in the preheated oven for 20 minutes or until the zucchini is tender and the flavors meld together.

  • 9

    Remove from the oven, let cool for a few minutes, and serve warm.

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

A lighter twist on classic lasagna featuring lean ground turkey layered with thinly sliced zucchini, a zesty tomato sauce, and a creamy ricotta and egg blend. This dish delivers a robust, savory flavor while keeping the calories and protein well-balanced.

NUTRITION

422kcal
Protein
39.4g
Fat
20.5g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Part-Skim Ricotta Cheese

1 large Egg

1/8 cup chopped Onion

1 Garlic clove

1/2 teaspoon Olive Oil

1 teaspoon dried Basil & Oregano

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips. Lightly salt them and set aside to draw out excess moisture.

  • 3

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

  • 4

    Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon.

  • 5

    Stir in the tomato sauce and dried herbs to the turkey mixture. Allow it to simmer for 5 minutes, then remove from heat.

  • 6

    In a small bowl, mix the ricotta cheese with the egg until smooth.

  • 7

    Layer the ingredients in a small baking dish: begin with a layer of zucchini slices, followed by a portion of the turkey sauce, then a dollop of the ricotta mixture. Repeat the layers until all ingredients are used, finishing with a zucchini layer on top.

  • 8

    Bake in the preheated oven for 20 minutes or until the zucchini is tender and the flavors meld together.

  • 9

    Remove from the oven, let cool for a few minutes, and serve warm.