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 light yet satisfying lasagna that swaps traditional pasta for fresh, thinly sliced zucchini and layers lean turkey with a zesty tomato sauce and a sprinkle of low-fat mozzarella. This meal offers a hearty protein boost wrapped in a delicious blend of tender vegetables and aromatic herbs, perfect for any time of day.

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NUTRITION

389kcal
Protein
47.7g
Fat
13.6g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

120g Ground Turkey

1 medium Zucchini

0.5 cup Tomato Sauce

1 oz Low-Fat Mozzarella Cheese

0.5 small Onion

1 clove Garlic

1 tsp Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna noodles. Optionally, salt them lightly and let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    Dice half a small onion and mince one garlic clove.

  • 4

    In a skillet over medium heat, sauté the diced onion and garlic until translucent, then add the ground turkey. Cook until the turkey is browned and cooked through, breaking it up into small pieces.

  • 5

    Stir in the tomato sauce and Italian seasoning, then season with salt and pepper. Let the mixture simmer for about 5 minutes.

  • 6

    In a baking dish, layer the ingredients starting with a layer of turkey mixture, followed by a layer of zucchini strips. Repeat the layers until all components are used, finishing with a layer of turkey mixture on top.

  • 7

    Sprinkle the low-fat mozzarella cheese evenly over the top layer.

  • 8

    Bake in the preheated oven for 18-20 minutes until the cheese is melted and bubbly.

  • 9

    Allow the lasagna to cool slightly before serving.

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 light yet satisfying lasagna that swaps traditional pasta for fresh, thinly sliced zucchini and layers lean turkey with a zesty tomato sauce and a sprinkle of low-fat mozzarella. This meal offers a hearty protein boost wrapped in a delicious blend of tender vegetables and aromatic herbs, perfect for any time of day.

NUTRITION

389kcal
Protein
47.7g
Fat
13.6g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

120g Ground Turkey

1 medium Zucchini

0.5 cup Tomato Sauce

1 oz Low-Fat Mozzarella Cheese

0.5 small Onion

1 clove Garlic

1 tsp Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna noodles. Optionally, salt them lightly and let sit for 10 minutes to draw out moisture, then pat dry.

  • 3

    Dice half a small onion and mince one garlic clove.

  • 4

    In a skillet over medium heat, sauté the diced onion and garlic until translucent, then add the ground turkey. Cook until the turkey is browned and cooked through, breaking it up into small pieces.

  • 5

    Stir in the tomato sauce and Italian seasoning, then season with salt and pepper. Let the mixture simmer for about 5 minutes.

  • 6

    In a baking dish, layer the ingredients starting with a layer of turkey mixture, followed by a layer of zucchini strips. Repeat the layers until all components are used, finishing with a layer of turkey mixture on top.

  • 7

    Sprinkle the low-fat mozzarella cheese evenly over the top layer.

  • 8

    Bake in the preheated oven for 18-20 minutes until the cheese is melted and bubbly.

  • 9

    Allow the lasagna to cool slightly before serving.