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 hearty twist on traditional lasagna with layers of lean ground turkey, tender zucchini ribbons, and a creamy blend of part-skim ricotta and egg whites, all soaked in a zesty tomato sauce. This dish offers a balanced mix of protein and veggies with a delightful burst of Italian herbs.

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NUTRITION

378kcal
Protein
38.1g
Fat
14.6g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Extra Lean Ground Turkey

1 medium Zucchini

1/4 cup Part-Skim Ricotta Cheese

1 large Egg White

1/2 cup Tomato Sauce

1 tbsp Parmesan Cheese

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin ribbons to serve as lasagna noodles. If using a mandoline, be careful to keep slices even.

  • 3

    In a skillet over medium heat, cook the ground turkey until browned, breaking it apart with a spatula. Season with salt, pepper, garlic powder, and dried oregano.

  • 4

    Mix the egg white into the part-skim ricotta cheese in a small bowl to lighten the cheese filling.

  • 5

    Spread a thin layer of tomato sauce at the bottom of a small, oven-safe baking dish.

  • 6

    Layer zucchini slices over the sauce, then evenly spread a portion of the turkey mixture, followed by dollops of the ricotta mixture.

  • 7

    Repeat layering with remaining zucchini, turkey, and ricotta mixtures, finishing with a top layer of zucchini covered with remaining tomato sauce.

  • 8

    Sprinkle grated Parmesan cheese on top.

  • 9

    Bake in the preheated oven for 20-25 minutes until heated through and the top is slightly golden.

  • 10

    Allow to cool for a few minutes 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 hearty twist on traditional lasagna with layers of lean ground turkey, tender zucchini ribbons, and a creamy blend of part-skim ricotta and egg whites, all soaked in a zesty tomato sauce. This dish offers a balanced mix of protein and veggies with a delightful burst of Italian herbs.

NUTRITION

378kcal
Protein
38.1g
Fat
14.6g
Carbs
19.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Extra Lean Ground Turkey

1 medium Zucchini

1/4 cup Part-Skim Ricotta Cheese

1 large Egg White

1/2 cup Tomato Sauce

1 tbsp Parmesan Cheese

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin ribbons to serve as lasagna noodles. If using a mandoline, be careful to keep slices even.

  • 3

    In a skillet over medium heat, cook the ground turkey until browned, breaking it apart with a spatula. Season with salt, pepper, garlic powder, and dried oregano.

  • 4

    Mix the egg white into the part-skim ricotta cheese in a small bowl to lighten the cheese filling.

  • 5

    Spread a thin layer of tomato sauce at the bottom of a small, oven-safe baking dish.

  • 6

    Layer zucchini slices over the sauce, then evenly spread a portion of the turkey mixture, followed by dollops of the ricotta mixture.

  • 7

    Repeat layering with remaining zucchini, turkey, and ricotta mixtures, finishing with a top layer of zucchini covered with remaining tomato sauce.

  • 8

    Sprinkle grated Parmesan cheese on top.

  • 9

    Bake in the preheated oven for 20-25 minutes until heated through and the top is slightly golden.

  • 10

    Allow to cool for a few minutes before serving.