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 vibrant twist on classic lasagna with thinly sliced zucchini replacing traditional pasta layers, layered with lean ground turkey, rich tomato sauce, and a blend of low-fat ricotta and mozzarella cheeses for a protein-packed, satisfying meal.

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NUTRITION

439kcal
Protein
48.6g
Fat
16.8g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 ounces Ground Turkey

1 medium Zucchini

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Tomato Sauce

1/4 cup Part-Skim Mozzarella Cheese

1 large Egg White

1 tsp Garlic Powder

1 tsp Dried Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly oil a small baking dish.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna noodles. Lightly salt the slices and let them drain on paper towels.

  • 3

    In a skillet over medium heat, cook the ground turkey until it is no longer pink, breaking it up into small pieces. Season with garlic powder, dried basil, salt, and pepper.

  • 4

    Stir in the tomato sauce to the cooked turkey and allow it to simmer for 3-4 minutes.

  • 5

    In a small bowl, combine the low-fat ricotta cheese with one egg white to help bind the cheese mixture.

  • 6

    Layer the dish by placing a layer of zucchini slices on the bottom, then spread half of the turkey-tomato mixture, dollop and spread half of the ricotta mixture, and sprinkle a little mozzarella on top.

  • 7

    Repeat the layering with the remaining zucchini, turkey sauce, ricotta mixture, and finish with a final sprinkle of mozzarella.

  • 8

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

  • 9

    Remove from the oven, let it cool slightly, and serve warm.

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 vibrant twist on classic lasagna with thinly sliced zucchini replacing traditional pasta layers, layered with lean ground turkey, rich tomato sauce, and a blend of low-fat ricotta and mozzarella cheeses for a protein-packed, satisfying meal.

NUTRITION

439kcal
Protein
48.6g
Fat
16.8g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 ounces Ground Turkey

1 medium Zucchini

1/4 cup Low-Fat Ricotta Cheese

1/2 cup Tomato Sauce

1/4 cup Part-Skim Mozzarella Cheese

1 large Egg White

1 tsp Garlic Powder

1 tsp Dried Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly oil a small baking dish.

  • 2

    Slice the zucchini lengthwise into thin strips to serve as lasagna noodles. Lightly salt the slices and let them drain on paper towels.

  • 3

    In a skillet over medium heat, cook the ground turkey until it is no longer pink, breaking it up into small pieces. Season with garlic powder, dried basil, salt, and pepper.

  • 4

    Stir in the tomato sauce to the cooked turkey and allow it to simmer for 3-4 minutes.

  • 5

    In a small bowl, combine the low-fat ricotta cheese with one egg white to help bind the cheese mixture.

  • 6

    Layer the dish by placing a layer of zucchini slices on the bottom, then spread half of the turkey-tomato mixture, dollop and spread half of the ricotta mixture, and sprinkle a little mozzarella on top.

  • 7

    Repeat the layering with the remaining zucchini, turkey sauce, ricotta mixture, and finish with a final sprinkle of mozzarella.

  • 8

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

  • 9

    Remove from the oven, let it cool slightly, and serve warm.