Description
A delicious high-protein lasagna packed with vegetables and a protein-rich sauce.
Ingredients
Scale
- 9 high-protein lasagna noodles (or whole wheat lasagna noodles)
- 2 teaspoons olive oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 small zucchini, chopped
- 1 small red bell pepper, chopped
- 1 cup mushrooms, chopped
- 2 cups fresh spinach
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- to taste Salt and black pepper
- 1 (15-ounce) can low-sodium crushed tomatoes
- 1 (15-ounce) can lentils, drained and rinsed
- 1 cup low-fat ricotta cheese
- ½ cup plain Greek yogurt
- 1 cup shredded part-skim mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Instructions
- Cook the Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions until al dente. Drain and set aside on a lightly oiled surface to prevent sticking.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the red onion and garlic, cooking until fragrant. Stir in the zucchini, bell pepper, and mushrooms, and sauté until tender. Add spinach last and cook until wilted. Season with basil, oregano, salt, and pepper.
- Make the Lentil-Tomato Sauce: Pour in the crushed tomatoes and lentils. Stir everything together and let it simmer for 10 minutes. This forms the heart of the lasagna — savory, thick, and protein-rich.
- Mix the Ricotta Layer: In a medium bowl, combine ricotta cheese and Greek yogurt. This blend keeps things creamy while boosting the protein content significantly.
- Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of the lentil-tomato sauce. Layer 3 noodles on top, followed by half of the ricotta mixture, a third of the mozzarella, and more sauce. Repeat the layers, ending with noodles, sauce, and the remaining mozzarella. Sprinkle Parmesan over the top.
- Bake and Serve: Cover the dish with foil and bake for 25 minutes. Uncover and bake another 10–15 minutes until bubbly and golden. Let it cool for 10 minutes before slicing. Trust me — it’s worth the wait.
Notes
- This lasagna can be made ahead of time and stored in the refrigerator before baking.
- Feel free to substitute any vegetables you have on hand.
- For a spicier kick, add red pepper flakes to the vegetable mixture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 30mg