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High Protein Veggie Lasagna

High Protein Veggie Lasagna for Cozy Family Dinners

This High Protein Veggie Lasagna is a nourishing, comforting meal packed with wholesome veggies and layers of flavor.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 2 medium Zucchini Thinly sliced, salt to reduce moisture.
  • 8 ounces High-Protein Pasta Optional for increasing protein content.
For the Filling
  • 2 cups Bell Peppers Any color, diced.
  • 2 cups Spinach Fresh or thoroughly drained frozen spinach.
  • 15 ounces Ricotta Cheese Substitute with cottage cheese for extra protein.
  • 1 large Egg For binding; use flax egg for vegan.
For Seasoning
  • 1 teaspoon Garlic Powder Or fresh garlic for added depth.
  • 1 tablespoon Italian Seasoning For herbaceous notes.
  • to taste Salt & Pepper Essential for seasoning.
For the Toppings
  • 1 cup Parmesan Cheese Optional, omit for vegan.
  • 2 cups Mozzarella Cheese Dairy-free alternatives work well.

Equipment

  • Oven
  • Skillet
  • Mixing Bowl
  • baking dish

Method
 

Step-by-Step Instructions for High Protein Veggie Lasagna
  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a skillet over medium heat. Add diced bell peppers and spinach, sauté for 5-7 minutes until tender.
  3. In a mixing bowl, combine ricotta cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Blend until smooth.
  4. In a greased baking dish, layer ricotta mixture, zucchini or high-protein pasta, sautéed vegetables, more ricotta, and mozzarella. Repeat layers, finishing with mozzarella and Parmesan.
  5. Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 10-15 minutes until golden.
  6. Remove from oven and let the lasagna rest for about 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 4gVitamin A: 20IUVitamin C: 40mgCalcium: 25mgIron: 10mg

Notes

Consider adding lentils or crumbled tofu for extra protein. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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