Spring is finally here and it feels like a fresh start. You might be looking for a healthy reset after a long winter. This high protein lasagna is exactly what your body needs right now.
It is packed with bright, garden-fresh vegetables and creamy cheeses. This dish feels light yet keeps you full for hours. You will love how simple it is to put together for your family.
Why This High Protein Lasagna Is a Winner
Most traditional pasta dishes leave you feeling heavy and tired. This recipe changes the game by using protein-enriched pasta made from lentils or chickpeas. It provides a steady energy boost without the usual carb crash.
We also use a secret blend of cottage cheese and ricotta. Blending the cottage cheese makes it silky and smooth. Your kids will never know they are eating extra protein. It is a total crowd-pleaser for any night of the week.
Simple Method
Do not let the layers intimidate you. This recipe is very beginner-friendly and hard to mess up. You just sauté the veggies and mix the cheeses. Then, you simply stack everything in your favorite baking dish. It is completely doable even on a busy Tuesday evening.
Ingredients You’ll Need
This recipe uses fresh seasonal produce at its absolute best.
- 250g Red lentil or chickpea lasagna sheets
- 500g Low-fat cottage cheese, blended smooth
- 250g Part-skim ricotta cheese
- 1 large egg, beaten
- 100g Grated parmesan cheese
- 400g Shredded low-moisture mozzarella cheese
- 800ml Marinara sauce, no sugar added
- 2 medium zucchinis, thinly sliced
- 250g Fresh baby spinach
- 200g Mushrooms, sliced
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Step-by-Step
- Preheat oven to 375°F (190°C).
- In a large skillet over medium heat, sauté mushrooms, bell peppers, and garlic until softened; stir in spinach until wilted.
- In a mixing bowl, combine blended cottage cheese, ricotta, egg, half of the parmesan, oregano, salt, and pepper.
- Spread 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Layer lasagna sheets, followed by a portion of the cheese mixture, sautéed vegetables, zucchini slices, and marinara sauce.
- Repeat layers until all ingredients are used, ending with a layer of lasagna sheets topped with remaining sauce.
- Sprinkle the top with mozzarella and the remaining parmesan cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 20 minutes until the cheese is golden and bubbling.
- Let stand for 15 minutes before slicing to allow the protein structure to set.
Best Ways to Enjoy It
Serve this lasagna warm while the cheese is still golden and stretchy. It pairs beautifully with a simple side of lemon-dressed arugula. You can also add a slice of crusty whole-grain bread. Pack the leftovers into containers for easy weekday lunches that you will actually look forward to.
Storage & Reheating
This lasagna keeps wonderfully in the fridge for up to four days. Store it in an airtight container to keep it fresh. You can also freeze individual slices for a quick grab-and-go meal later. To reheat, use the oven at 350°F for about fifteen minutes. This keeps the tender texture much better than a microwave would.
Tips for Best Results
- Don’t skip the resting time after baking to ensure clean slices.
- Use a blender to make the cottage cheese completely smooth and creamy.
- Squeeze excess moisture from the sautéed spinach to avoid a watery lasagna.
- Slice your zucchini very thin so it cooks through perfectly.
- Choose a marinara sauce with no added sugar for a healthier reset.
- Make the cheese mixture a day early to save time during the week.
- Swap the red lentil pasta for regular whole-wheat if you prefer.
- Add a pinch of red pepper flakes for a tiny bit of heat.
Ways to Switch It Up
- Add lean ground turkey to the sauce for even more protein.
- Use yellow squash instead of zucchini for a colorful spring look.
- Try using kale instead of spinach for a heartier texture.
- Swap mozzarella for a dairy-free alternative to make it vegan-friendly.
- Add fresh basil leaves between the layers for a burst of garden flavor.
Common Questions
Can I use regular lasagna noodles?
Yes, you can certainly use traditional wheat noodles. Just keep in mind the protein content will be lower. The flavor will still be absolutely wonderful and family-friendly.
Will my kids taste the cottage cheese?
Not at all if you blend it until it is smooth. It acts just like a creamy sauce once it is baked. It is the best hidden-protein trick for picky eaters.
Is this recipe good for freezing?
It freezes beautifully for up to three months. Wrap individual portions tightly in plastic wrap and foil. It is a lifesaver on those nights when you are too busy to cook.
I hope this fresh and filling lasagna brings a little bit of spring joy to your kitchen. It is the perfect way to nourish your family while keeping things simple and stress-free. Happy cooking!
— Katie Wood
Ingredients
- 250 g Red lentil or chickpea lasagna sheets
- 500 g Low -fat cottage cheese, blended smooth
- 250 g Part -skim ricotta cheese
- 1 large egg , beaten
- 100 g Grated parmesan cheese
- 400 g Shredded low-moisture mozzarella cheese
- 800 ml Marinara sauce, no sugar added
- 2 medium zucchinis , thinly sliced
- 250 g Fresh baby spinach
- 200 g Mushrooms , sliced
- 1 medium red bell pepper, diced
- 2 cloves garlic , minced
- 1 tablespoon dried oregano
- 1 teaspoon sal t
- 0.5 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet over medium heat, sauté mushrooms, bell peppers, and garlic until softened; stir in spinach until wilted.
- In a mixing bowl, combine blended cottage cheese, ricotta, egg, half of the parmesan, oregano, salt, and pepper.
- Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
- Layer lasagna sheets, followed by a portion of the cheese mixture, sautéed vegetables, zucchini slices, and marinara sauce.
- Repeat layers until all ingredients are used, ending with a layer of lasagna sheets topped with remaining sauce.
- Sprinkle the top with mozzarella and the remaining parmesan cheese.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for an additional 20 minutes until the cheese is golden and bubbling.
- Let stand for 15 minutes before slicing to allow the protein structure to set.
