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 delightful twist on the classic lasagna with thinly sliced zucchini acting as the pasta, piled with lean ground turkey, tangy tomato sauce, and a blend of low-fat cheeses. This dish brings a perfect balance of hearty protein and vibrant vegetables making it a nutritious option for any time of the day.

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NUTRITION

448kcal
Protein
40.8g
Fat
19.2g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey (113g)

1 medium Zucchini (196g)

0.5 cup No-Sugar-Added Tomato Sauce (125g)

0.25 cup Low-Fat Ricotta Cheese (62g)

1 oz Low-Fat Mozzarella Cheese (28g)

2 tbsp Fresh Basil

1 clove Garlic

1 tsp Olive Oil

Salt & 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 knife. Sprinkle lightly with salt and let sit for 10 minutes to remove extra moisture, then pat dry.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant, then add the lean ground turkey. Cook until browned and cooked through, breaking it up with a spoon.

  • 4

    Stir in the tomato sauce and add chopped basil, salt, and pepper. Allow the mixture to simmer for 5 minutes.

  • 5

    In a small bowl, combine the low-fat ricotta cheese with a pinch of salt and set aside.

  • 6

    To assemble, layer the bottom of a small baking dish with a few zucchini slices. Spread a thin layer of the turkey-tomato mixture, dollop some ricotta, and sprinkle with mozzarella cheese. Repeat layers until all ingredients are used, finishing with a layer of cheese on top.

  • 7

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

  • 8

    Remove from the oven and let it rest 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 delightful twist on the classic lasagna with thinly sliced zucchini acting as the pasta, piled with lean ground turkey, tangy tomato sauce, and a blend of low-fat cheeses. This dish brings a perfect balance of hearty protein and vibrant vegetables making it a nutritious option for any time of the day.

NUTRITION

448kcal
Protein
40.8g
Fat
19.2g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey (113g)

1 medium Zucchini (196g)

0.5 cup No-Sugar-Added Tomato Sauce (125g)

0.25 cup Low-Fat Ricotta Cheese (62g)

1 oz Low-Fat Mozzarella Cheese (28g)

2 tbsp Fresh Basil

1 clove Garlic

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or knife. Sprinkle lightly with salt and let sit for 10 minutes to remove extra moisture, then pat dry.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant, then add the lean ground turkey. Cook until browned and cooked through, breaking it up with a spoon.

  • 4

    Stir in the tomato sauce and add chopped basil, salt, and pepper. Allow the mixture to simmer for 5 minutes.

  • 5

    In a small bowl, combine the low-fat ricotta cheese with a pinch of salt and set aside.

  • 6

    To assemble, layer the bottom of a small baking dish with a few zucchini slices. Spread a thin layer of the turkey-tomato mixture, dollop some ricotta, and sprinkle with mozzarella cheese. Repeat layers until all ingredients are used, finishing with a layer of cheese on top.

  • 7

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

  • 8

    Remove from the oven and let it rest for a few minutes before serving.