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A golden, bubbling high protein garden vegetable lasagna in a white baking dish.
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High Protein Garden Vegetable Lasagna

Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Servings: 8 servings
Calories: 420kcal

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.