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

Enjoy a lighter twist on classic lasagna, featuring lean ground turkey layered with thin zucchini strips, creamy part-skim ricotta, and a robust tomato sauce infused with garlic and Italian herbs. This dish offers a satisfying combination of wholesome flavors and textures that make it perfect for a nutritious dinner.

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NUTRITION

439kcal
Protein
40.2g
Fat
19.7g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground Turkey

1 medium Zucchini

1/2 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce

2 cloves Garlic

1/4 medium Onion

1 tsp Italian Seasoning

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 sharp knife, which will serve as the lasagna noodles.

  • 3

    In a non-stick skillet over medium heat, sauté the finely chopped onion and minced garlic until soft and fragrant.

  • 4

    Add the ground turkey to the skillet and cook until it is no longer pink, breaking it up into small pieces as it cooks. Season with salt, pepper, and Italian seasoning.

  • 5

    Stir in the tomato sauce and let it simmer for 5 minutes, allowing the flavors to meld.

  • 6

    In a small baking dish, start layering: begin with a thin layer of the turkey tomato sauce, add a layer of zucchini strips, and then spoon dollops of part-skim ricotta cheese. Repeat the layers until all ingredients are used, ending with a layer of turkey sauce on top.

  • 7

    Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes to allow the top to set.

  • 8

    Remove from the oven and let the lasagna rest for a few minutes before serving to ensure it slices well.

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

Enjoy a lighter twist on classic lasagna, featuring lean ground turkey layered with thin zucchini strips, creamy part-skim ricotta, and a robust tomato sauce infused with garlic and Italian herbs. This dish offers a satisfying combination of wholesome flavors and textures that make it perfect for a nutritious dinner.

NUTRITION

439kcal
Protein
40.2g
Fat
19.7g
Carbs
25.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground Turkey

1 medium Zucchini

1/2 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce

2 cloves Garlic

1/4 medium Onion

1 tsp Italian Seasoning

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife, which will serve as the lasagna noodles.

  • 3

    In a non-stick skillet over medium heat, sauté the finely chopped onion and minced garlic until soft and fragrant.

  • 4

    Add the ground turkey to the skillet and cook until it is no longer pink, breaking it up into small pieces as it cooks. Season with salt, pepper, and Italian seasoning.

  • 5

    Stir in the tomato sauce and let it simmer for 5 minutes, allowing the flavors to meld.

  • 6

    In a small baking dish, start layering: begin with a thin layer of the turkey tomato sauce, add a layer of zucchini strips, and then spoon dollops of part-skim ricotta cheese. Repeat the layers until all ingredients are used, ending with a layer of turkey sauce on top.

  • 7

    Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5-10 minutes to allow the top to set.

  • 8

    Remove from the oven and let the lasagna rest for a few minutes before serving to ensure it slices well.