Lean Ground Turkey Lasagna with Whole Wheat Noodles and Creamy Ricotta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Turkey Lasagna with Whole Wheat Noodles and Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Lean Ground Turkey Lasagna with Whole Wheat Noodles and Creamy Ricotta

Enjoy a comforting twist on a classic Italian dish with lean ground turkey, whole wheat noodles, and a velvety layer of creamy ricotta, enriched with a fresh tomato sauce and vibrant spinach. This balanced lasagna offers a hearty serving of protein and fiber while keeping the calories in check.

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NUTRITION

567kcal
Protein
39.5g
Fat
21.1g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 cup cooked Whole Wheat Lasagna Noodles

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce

1 cup Spinach

1/4 medium Yellow Onion (sliced)

1 clove Garlic

1 tsp Olive Oil

1 tbsp Fresh Basil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Sauté the sliced onion and minced garlic until softened and fragrant, about 2 minutes.

  • 3

    Add the lean ground turkey to the skillet and cook until browned, breaking it apart with a spatula.

  • 4

    Pour in the tomato sauce and stir in the spinach, allowing the spinach to wilt; simmer for 3-4 minutes.

  • 5

    Stir in fresh basil and adjust seasoning with salt and pepper as desired.

  • 6

    Layer the cooked whole wheat lasagna noodles in a small baking dish.

  • 7

    Spread half of the turkey and tomato mixture over the noodles, then dollop the creamy ricotta evenly on top.

  • 8

    Top with the remaining turkey mixture and finish with another few basil leaves for garnish.

  • 9

    Optionally, warm in the oven at 350°F for 10 minutes if you prefer a hot, melded casserole style, or serve immediately.

Lean Ground Turkey Lasagna with Whole Wheat Noodles and Creamy Ricotta

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Turkey Lasagna with Whole Wheat Noodles and Creamy Ricotta

YOUR SOLIN GENERATED RECIPE

Lean Ground Turkey Lasagna with Whole Wheat Noodles and Creamy Ricotta

Enjoy a comforting twist on a classic Italian dish with lean ground turkey, whole wheat noodles, and a velvety layer of creamy ricotta, enriched with a fresh tomato sauce and vibrant spinach. This balanced lasagna offers a hearty serving of protein and fiber while keeping the calories in check.

NUTRITION

567kcal
Protein
39.5g
Fat
21.1g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 cup cooked Whole Wheat Lasagna Noodles

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Tomato Sauce

1 cup Spinach

1/4 medium Yellow Onion (sliced)

1 clove Garlic

1 tsp Olive Oil

1 tbsp Fresh Basil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat and add the olive oil.

  • 2

    Sauté the sliced onion and minced garlic until softened and fragrant, about 2 minutes.

  • 3

    Add the lean ground turkey to the skillet and cook until browned, breaking it apart with a spatula.

  • 4

    Pour in the tomato sauce and stir in the spinach, allowing the spinach to wilt; simmer for 3-4 minutes.

  • 5

    Stir in fresh basil and adjust seasoning with salt and pepper as desired.

  • 6

    Layer the cooked whole wheat lasagna noodles in a small baking dish.

  • 7

    Spread half of the turkey and tomato mixture over the noodles, then dollop the creamy ricotta evenly on top.

  • 8

    Top with the remaining turkey mixture and finish with another few basil leaves for garnish.

  • 9

    Optionally, warm in the oven at 350°F for 10 minutes if you prefer a hot, melded casserole style, or serve immediately.