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

A nutritious twist on classic lasagna, featuring lean ground turkey layered with thinly sliced zucchini, creamy low-fat ricotta, and a vibrant marinara sauce topped with a sprinkle of parmesan. This dish delivers a hearty dose of protein and a satisfying medley of flavors in every bite.

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NUTRITION

469kcal
Protein
40.5g
Fat
22g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Ground Turkey (93% lean)

1 medium Zucchini

1/2 cup Low-Fat Ricotta Cheese

1/2 cup Marinara Tomato Sauce

1 tablespoon Parmesan Cheese

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to use as lasagna noodles. Lightly salt the slices and set them aside for 10 minutes to draw out excess water; then pat dry with a paper towel.

  • 3

    In a skillet over medium heat, cook the ground turkey until browned and fully cooked, breaking it up as it cooks. Season lightly with salt and pepper.

  • 4

    Stir in the marinara tomato sauce with the cooked turkey and let it simmer for 3-4 minutes.

  • 5

    In a small baking dish, spread a thin layer of the turkey and tomato sauce mixture. Layer with zucchini slices, then dollop and spread half of the ricotta cheese over the zucchini. Repeat the layering with the remaining turkey sauce, zucchini slices, and ricotta.

  • 6

    Sprinkle the grated parmesan cheese evenly on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the dish is bubbly and the top starts to turn golden.

  • 8

    Allow to cool slightly before serving to let the layers set.

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

A nutritious twist on classic lasagna, featuring lean ground turkey layered with thinly sliced zucchini, creamy low-fat ricotta, and a vibrant marinara sauce topped with a sprinkle of parmesan. This dish delivers a hearty dose of protein and a satisfying medley of flavors in every bite.

NUTRITION

469kcal
Protein
40.5g
Fat
22g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Ground Turkey (93% lean)

1 medium Zucchini

1/2 cup Low-Fat Ricotta Cheese

1/2 cup Marinara Tomato Sauce

1 tablespoon Parmesan Cheese

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to use as lasagna noodles. Lightly salt the slices and set them aside for 10 minutes to draw out excess water; then pat dry with a paper towel.

  • 3

    In a skillet over medium heat, cook the ground turkey until browned and fully cooked, breaking it up as it cooks. Season lightly with salt and pepper.

  • 4

    Stir in the marinara tomato sauce with the cooked turkey and let it simmer for 3-4 minutes.

  • 5

    In a small baking dish, spread a thin layer of the turkey and tomato sauce mixture. Layer with zucchini slices, then dollop and spread half of the ricotta cheese over the zucchini. Repeat the layering with the remaining turkey sauce, zucchini slices, and ricotta.

  • 6

    Sprinkle the grated parmesan cheese evenly on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the dish is bubbly and the top starts to turn golden.

  • 8

    Allow to cool slightly before serving to let the layers set.