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 low-carb twist on classic lasagna with layers of lean turkey, tender zucchini slices, and a rich tomato sauce enhanced with creamy low-fat ricotta and Parmesan cheese. This vibrant dish is both hearty and satisfying, offering a balanced mix of flavors that will keep you fueled and delighted whether for breakfast, lunch, or dinner.

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NUTRITION

367kcal
Protein
38.5g
Fat
15.4g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

2 medium Zucchini

1 large Egg White

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Marinara Sauce

1 tablespoon Grated Parmesan Cheese

1 teaspoon Garlic Powder

1 teaspoon Dried Basil

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. Lightly season with salt and pepper.

  • 3

    In a skillet over medium heat, cook the lean ground turkey with garlic powder, dried basil, salt, and pepper until browned and cooked through.

  • 4

    Stir in the marinara sauce in the skillet and let it simmer for a few minutes.

  • 5

    In a small bowl, combine the low-fat ricotta cheese with the egg white to create a smoother mixture that will help bind the layers.

  • 6

    Layer a baking dish: start with a thin spread of the turkey marinara sauce at the bottom, then add a layer of zucchini slices, followed by a layer of the ricotta mixture. Repeat the layering, ending with a layer of turkey marinara on top.

  • 7

    Sprinkle the grated Parmesan cheese evenly over the top layer.

  • 8

    Bake in the preheated oven for 20-25 minutes until the dish is heated through and the cheese has melted lightly.

  • 9

    Allow to cool slightly before serving. Enjoy your protein-packed, veggie-rich lasagna!

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 low-carb twist on classic lasagna with layers of lean turkey, tender zucchini slices, and a rich tomato sauce enhanced with creamy low-fat ricotta and Parmesan cheese. This vibrant dish is both hearty and satisfying, offering a balanced mix of flavors that will keep you fueled and delighted whether for breakfast, lunch, or dinner.

NUTRITION

367kcal
Protein
38.5g
Fat
15.4g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

2 medium Zucchini

1 large Egg White

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Marinara Sauce

1 tablespoon Grated Parmesan Cheese

1 teaspoon Garlic Powder

1 teaspoon Dried Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips. Lightly season with salt and pepper.

  • 3

    In a skillet over medium heat, cook the lean ground turkey with garlic powder, dried basil, salt, and pepper until browned and cooked through.

  • 4

    Stir in the marinara sauce in the skillet and let it simmer for a few minutes.

  • 5

    In a small bowl, combine the low-fat ricotta cheese with the egg white to create a smoother mixture that will help bind the layers.

  • 6

    Layer a baking dish: start with a thin spread of the turkey marinara sauce at the bottom, then add a layer of zucchini slices, followed by a layer of the ricotta mixture. Repeat the layering, ending with a layer of turkey marinara on top.

  • 7

    Sprinkle the grated Parmesan cheese evenly over the top layer.

  • 8

    Bake in the preheated oven for 20-25 minutes until the dish is heated through and the cheese has melted lightly.

  • 9

    Allow to cool slightly before serving. Enjoy your protein-packed, veggie-rich lasagna!