JesseEatzA high-protein, performance-driven twist on lasagna served as a hearty soup. Packed with lean turkey, protein pasta, and fresh greens to fuel recovery without the heavy fat of traditional pasta dishes.
In a large pot or Dutch oven over medium-high heat, brown the lean ground turkey with the diced onion. Break the meat into small crumbles as it cooks.
Since 99% lean turkey has almost no fat, add a splash of water or broth if it starts to stick.
Add the minced garlic, oregano, and red pepper flakes. Cook for 1-2 minutes until fragrant but not burnt.
Pour in the marinara sauce and chicken broth. Bring the mixture to a gentle boil.
Add the protein pasta directly into the soup. Cook according to the package directions (usually 8-10 minutes) until al dente.
Don't overcook the pasta; it will continue to soften in the hot broth.
Stir in the fresh spinach until it wilts, then remove from heat.
To serve, ladle into bowls and top each with a dollop of part-skim ricotta cheese.
Inspired by the classic comfort of lasagna but engineered for the elite athlete. By using 99% lean turkey and protein-fortified pasta, we hit a massive protein-to-calorie ratio. The key here is the 'Base-Building' technique—sautéing the aromatics deeply to develop umami that replaces the fat we've removed. This is a fantastic post-training meal when your glycogen stores are depleted and your muscles need repair.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.