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

Enjoy this light yet satisfying lasagna that replaces traditional pasta layers with tender zucchini slices. Lean ground turkey, a rich tomato sauce lightly infused with garlic and onion, and a sprinkle of part-skim mozzarella come together in a delicious, protein-packed dish perfect for a healthy, balanced meal.

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NUTRITION

344kcal
Protein
46g
Fat
15g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce (Low Sodium)

1/4 cup Part-Skim Mozzarella Cheese

1 tsp Olive Oil

1 clove Garlic

1/4 medium Onion

Fresh Basil (3 sprigs)

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as the lasagna layers.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until soft and fragrant.

  • 4

    Add the lean ground turkey to the skillet. Cook until browned and fully cooked, breaking it up as it cooks.

  • 5

    Stir in the tomato sauce, and let the mixture simmer for a few minutes. Season with salt and pepper to taste if desired.

  • 6

    In a small baking dish, layer a few zucchini slices at the bottom. Spoon half of the turkey and tomato mixture over the zucchini, then add a light sprinkle of part-skim mozzarella cheese.

  • 7

    Repeat the layering with the remaining zucchini slices, turkey mixture, and finish with the rest of the mozzarella cheese.

  • 8

    Bake the assembled dish in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.

  • 9

    Garnish with fresh basil leaves before serving.

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

Enjoy this light yet satisfying lasagna that replaces traditional pasta layers with tender zucchini slices. Lean ground turkey, a rich tomato sauce lightly infused with garlic and onion, and a sprinkle of part-skim mozzarella come together in a delicious, protein-packed dish perfect for a healthy, balanced meal.

NUTRITION

344kcal
Protein
46g
Fat
15g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce (Low Sodium)

1/4 cup Part-Skim Mozzarella Cheese

1 tsp Olive Oil

1 clove Garlic

1/4 medium Onion

Fresh Basil (3 sprigs)

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as the lasagna layers.

  • 3

    In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until soft and fragrant.

  • 4

    Add the lean ground turkey to the skillet. Cook until browned and fully cooked, breaking it up as it cooks.

  • 5

    Stir in the tomato sauce, and let the mixture simmer for a few minutes. Season with salt and pepper to taste if desired.

  • 6

    In a small baking dish, layer a few zucchini slices at the bottom. Spoon half of the turkey and tomato mixture over the zucchini, then add a light sprinkle of part-skim mozzarella cheese.

  • 7

    Repeat the layering with the remaining zucchini slices, turkey mixture, and finish with the rest of the mozzarella cheese.

  • 8

    Bake the assembled dish in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.

  • 9

    Garnish with fresh basil leaves before serving.