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 crafted with lean ground turkey, thinly sliced zucchini instead of pasta and a creamy layer of ricotta, all nestled under a sprinkle of melted mozzarella. This dish merges familiar Italian flavors with a healthy twist, giving you a warm, comforting meal that’s perfectly balanced in protein and calories.

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NUTRITION

556kcal
Protein
41.8g
Fat
30.8g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean 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 tbsp Olive Oil

1 small Onion

2 cloves Garlic

1 tsp Dried Italian Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to form the lasagna noodles. Lightly salt the slices and let them sit for 10 minutes, then pat dry.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté finely chopped onion and minced garlic until soft and fragrant.

  • 4

    Add the lean ground turkey to the skillet, season with salt, pepper, and dried Italian herbs, and cook until browned and fully cooked.

  • 5

    Stir in the tomato sauce with the turkey and let it simmer for 5 minutes.

  • 6

    In a small bowl, mix the low-fat ricotta cheese with a pinch of salt and pepper.

  • 7

    In a baking dish, layer a few zucchini strips on the bottom. Spread a portion of the turkey and tomato sauce over the zucchini, dollop and gently spread a layer of ricotta, and sprinkle some shredded mozzarella on top.

  • 8

    Repeat the layers as desired until all ingredients are used, ending with a topping of mozzarella cheese.

  • 9

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly golden.

  • 10

    Let the lasagna 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 light yet satisfying lasagna crafted with lean ground turkey, thinly sliced zucchini instead of pasta and a creamy layer of ricotta, all nestled under a sprinkle of melted mozzarella. This dish merges familiar Italian flavors with a healthy twist, giving you a warm, comforting meal that’s perfectly balanced in protein and calories.

NUTRITION

556kcal
Protein
41.8g
Fat
30.8g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean 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 tbsp Olive Oil

1 small Onion

2 cloves Garlic

1 tsp Dried Italian Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips to form the lasagna noodles. Lightly salt the slices and let them sit for 10 minutes, then pat dry.

  • 3

    Heat olive oil in a skillet over medium heat. Sauté finely chopped onion and minced garlic until soft and fragrant.

  • 4

    Add the lean ground turkey to the skillet, season with salt, pepper, and dried Italian herbs, and cook until browned and fully cooked.

  • 5

    Stir in the tomato sauce with the turkey and let it simmer for 5 minutes.

  • 6

    In a small bowl, mix the low-fat ricotta cheese with a pinch of salt and pepper.

  • 7

    In a baking dish, layer a few zucchini strips on the bottom. Spread a portion of the turkey and tomato sauce over the zucchini, dollop and gently spread a layer of ricotta, and sprinkle some shredded mozzarella on top.

  • 8

    Repeat the layers as desired until all ingredients are used, ending with a topping of mozzarella cheese.

  • 9

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly golden.

  • 10

    Let the lasagna rest for a few minutes before serving.