The air is turning crisp and the evenings are getting shorter. You need a meal that feels like a warm, golden hug after a long day.
This high protein veggie lasagna is exactly what your family needs right now. It delivers all the comfort of a classic pasta dish with a healthy twist.
Why You’ll Love This Recipe
This dish is a total game-changer for your weekly meal rotation. It packs a massive protein punch without using any meat at all. The texture is so hearty that even the pickiest eaters will be impressed.
It is perfect for busy fall weeknights when you want something filling. You can feel good about serving this nutrient-dense meal to your loved ones. It makes enough to feed a crowd or stock your freezer for later.
Easy Cooking Steps
Making this lasagna is much simpler than it looks on the plate. You just hydrate the protein, sauté your veggies, and start layering. Using jarred sauce is a great time-saving shortcut for busy parents.
Even if you are a beginner, you can master this recipe easily. The steps are straightforward and very forgiving. You will love how tender and creamy the filling becomes in the oven.
Simple Ingredients
Most of these items are pantry staples or fresh seasonal produce. They come together to create a balanced and nutritious meal.
- 12 sheets protein-enriched lasagna noodles
- 2 cups textured vegetable protein (TVP) granules
- 2 cups boiling water
- 24 oz low-fat cottage cheese
- 1 large egg, beaten
- 10 oz frozen spinach, thawed and squeezed dry
- 2 cups shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 32 oz low-sodium marinara sauce
- 1 cup diced zucchini
- 1 cup diced bell peppers
- 1/2 cup diced yellow onion
- 3 cloves garlic, minced
- 1 tsp dried oregano
Step-by-Step Directions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a heat-proof bowl, combine TVP and boiling water; let sit for 10 minutes until hydrated.
- Sauté onion, bell peppers, zucchini, and garlic in a non-stick pan until softened, approximately 6-8 minutes.
- Stir the hydrated TVP and marinara sauce into the vegetable mixture; simmer for 5 minutes.
- In a separate bowl, combine cottage cheese, beaten egg, spinach, and 1/4 cup of Parmesan cheese.
- Spread 1 cup of the meatless sauce on the bottom of the prepared baking dish.
- Layer three lasagna noodles over the sauce, followed by 1/3 of the cheese mixture and 1/4 of the remaining sauce.
- Repeat the layers twice more, finishing with a final layer of noodles and the remaining sauce.
- Top with mozzarella and the remaining Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20-25 minutes until cheese is golden and bubbly.
- Let rest for 15 minutes before slicing to ensure layers set.
Best Ways to Enjoy It
Serve this lasagna warm with a fresh, crisp side salad. A slice of garlic bread is perfect for soaking up the extra sauce. Set the table and enjoy a cozy night in with your family.
This meal also travels well for potlucks or office lunches. It is a soul-warming dish that everyone will ask for. Pack the leftovers for a stress-free lunch the next day.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. It stays fresh and delicious for up to four days. You can also freeze individual slices for quick grab-and-go lunches later.
Reheat your slice in the oven at 350°F for about fifteen minutes. This helps the cheese get melty and bubbly all over again. A microwave works too if you are in a big hurry.
Tips for Best Results
- Squeeze the spinach very dry to avoid a watery lasagna.
- Don’t skip the resting time so the layers stay together.
- Use protein-enriched noodles for an extra nutritional boost.
- Hydrate the TVP fully before adding it to your sauce.
- Add a pinch of red pepper flakes for a little heat.
- Prep the veggie sauce the night before to save time.
- Check the noodles at the edges to ensure they are covered.
Ways to Switch It Up
- Swap zucchini for mushrooms for an earthier, deeper flavor.
- Use gluten-free noodles to keep the meal allergy-friendly.
- Add fresh basil on top for a bright, herbal finish.
Common Questions
What is TVP?
TVP stands for textured vegetable protein, which is made from soy. It has a meat-like texture and is very high in protein. It absorbs the flavor of your marinara sauce perfectly.
Can I use ricotta instead of cottage cheese?
Yes, you can certainly use ricotta for a more traditional taste. However, cottage cheese is higher in protein and lower in fat. Both options will result in a creamy and delicious filling.
I hope this warm meal brings comfort to your table this season. It is a recipe that truly nourishes the soul and the body.
— Katie Wood
Ingredients
- 12 sheets protein -enriched lasagna noodles
- 2 cups textured vegetable protein (TVP) granules
- 2 cups boiling water
- 24 oz low -fat cottage cheese
- 1 large egg , beaten
- 10 oz frozen spinach, thawed and squeezed dry
- 2 cups shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 32 oz low -sodium marinara sauce
- 1 cup diced zucchini
- 1 cup diced bell peppers
- 1/2 cup diced yellow onion
- 3 cloves garlic , minced
- 1 tsp dried oregano
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- In a heat-proof bowl, combine TVP and boiling water; let sit for 10 minutes until hydrated.
- Sauté onion, bell peppers, zucchini, and garlic in a non-stick pan until softened, approximately 6-8 minutes.
- Stir the hydrated TVP and marinara sauce into the vegetable mixture; simmer for 5 minutes.
- In a separate bowl, combine cottage cheese, beaten egg, spinach, and 1/4 cup of Parmesan cheese.
- Spread 1 cup of the meatless sauce on the bottom of the prepared baking dish.
- Layer three lasagna noodles over the sauce, followed by 1/3 of the cheese mixture and 1/4 of the remaining sauce.
- Repeat the layers twice more, finishing with a final layer of noodles and the remaining sauce.
- Top with mozzarella and the remaining Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 20-25 minutes until cheese is golden and bubbly.
- Let rest for 15 minutes before slicing to ensure layers set.
