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 nourishing twist on classic lasagna layers, featuring lean ground turkey, fresh zucchini slices, and a creamy blend of low-fat ricotta and reduced-fat mozzarella. Enhanced with a zesty tomato sauce and aromatic garlic and basil, this dish delivers a satisfying mix of savory flavors and textures.

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NUTRITION

451kcal
Protein
42.1g
Fat
19.8g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Ground Turkey

1 medium Zucchini

1/3 cup Low-Fat Ricotta Cheese

1 ounce Reduced-Fat Mozzarella Cheese

1/2 cup Tomato Sauce

1 teaspoon Olive Oil

2 cloves Garlic

1 small Onion

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 using a mandoline or sharp knife. Lightly season with salt and set aside.

  • 3

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

  • 4

    Add the ground turkey to the skillet. Cook until browned and fully cooked, breaking it apart with a spoon. Season with salt, pepper, and dried basil.

  • 5

    Stir in the tomato sauce and let the mixture simmer for 3-4 minutes to meld the flavors.

  • 6

    In a small baking dish, begin layering: start with a thin layer of the turkey tomato sauce, then a layer of zucchini slices, followed by dollops of low-fat ricotta cheese. Repeat the layers.

  • 7

    Top the final layer with a sprinkle of reduced-fat mozzarella cheese.

  • 8

    Bake in the preheated oven for 20-25 minutes, until the cheese is melted and the zucchini is tender.

  • 9

    Allow the lasagna to cool for a few minutes before serving. Enjoy your protein-packed, nutrient-rich meal!

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 nourishing twist on classic lasagna layers, featuring lean ground turkey, fresh zucchini slices, and a creamy blend of low-fat ricotta and reduced-fat mozzarella. Enhanced with a zesty tomato sauce and aromatic garlic and basil, this dish delivers a satisfying mix of savory flavors and textures.

NUTRITION

451kcal
Protein
42.1g
Fat
19.8g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Ground Turkey

1 medium Zucchini

1/3 cup Low-Fat Ricotta Cheese

1 ounce Reduced-Fat Mozzarella Cheese

1/2 cup Tomato Sauce

1 teaspoon Olive Oil

2 cloves Garlic

1 small Onion

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 using a mandoline or sharp knife. Lightly season with salt and set aside.

  • 3

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

  • 4

    Add the ground turkey to the skillet. Cook until browned and fully cooked, breaking it apart with a spoon. Season with salt, pepper, and dried basil.

  • 5

    Stir in the tomato sauce and let the mixture simmer for 3-4 minutes to meld the flavors.

  • 6

    In a small baking dish, begin layering: start with a thin layer of the turkey tomato sauce, then a layer of zucchini slices, followed by dollops of low-fat ricotta cheese. Repeat the layers.

  • 7

    Top the final layer with a sprinkle of reduced-fat mozzarella cheese.

  • 8

    Bake in the preheated oven for 20-25 minutes, until the cheese is melted and the zucchini is tender.

  • 9

    Allow the lasagna to cool for a few minutes before serving. Enjoy your protein-packed, nutrient-rich meal!