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

Savor a lighter twist on classic lasagna that features lean ground turkey, fresh zucchini slices as noodle alternatives, vibrant tomato sauce, and a delightful blend of low-fat cheeses. This dish delivers robust flavors and a satisfying texture perfect for a wholesome meal any time of day.

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NUTRITION

381kcal
Protein
41.4g
Fat
13.1g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/8 cup Part-Skim Mozzarella Cheese

2 cloves Garlic

2 tablespoons Fresh Basil

1 teaspoon Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Thinly slice the zucchini lengthwise to create ribbons that will serve as lasagna layers.

  • 3

    In a skillet over medium heat, sauté minced garlic in a little water or broth until fragrant. Add the ground turkey, season with salt, pepper, and dried oregano, and cook until browned and fully cooked. Stir in half of the tomato sauce and let simmer for 2-3 minutes.

  • 4

    Assemble the lasagna by layering zucchini slices in a lightly greased baking dish. Spread a thin layer of the turkey and tomato mixture over the zucchini, then dollop spoonfuls of low-fat ricotta cheese evenly over the layer.

  • 5

    Repeat the layering process until all ingredients are used, finishing with a layer of zucchini topped with the remaining tomato sauce. Sprinkle part-skim mozzarella cheese and fresh basil over the top.

  • 6

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

  • 7

    Remove from the oven, let cool for a few minutes, and serve warm.

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

Savor a lighter twist on classic lasagna that features lean ground turkey, fresh zucchini slices as noodle alternatives, vibrant tomato sauce, and a delightful blend of low-fat cheeses. This dish delivers robust flavors and a satisfying texture perfect for a wholesome meal any time of day.

NUTRITION

381kcal
Protein
41.4g
Fat
13.1g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Ground Turkey

1 medium Zucchini

1/2 cup Tomato Sauce

1/4 cup Low-Fat Ricotta Cheese

1/8 cup Part-Skim Mozzarella Cheese

2 cloves Garlic

2 tablespoons Fresh Basil

1 teaspoon Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Thinly slice the zucchini lengthwise to create ribbons that will serve as lasagna layers.

  • 3

    In a skillet over medium heat, sauté minced garlic in a little water or broth until fragrant. Add the ground turkey, season with salt, pepper, and dried oregano, and cook until browned and fully cooked. Stir in half of the tomato sauce and let simmer for 2-3 minutes.

  • 4

    Assemble the lasagna by layering zucchini slices in a lightly greased baking dish. Spread a thin layer of the turkey and tomato mixture over the zucchini, then dollop spoonfuls of low-fat ricotta cheese evenly over the layer.

  • 5

    Repeat the layering process until all ingredients are used, finishing with a layer of zucchini topped with the remaining tomato sauce. Sprinkle part-skim mozzarella cheese and fresh basil over the top.

  • 6

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

  • 7

    Remove from the oven, let cool for a few minutes, and serve warm.