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A golden, bubbly high protein veggie lasagna in a glass baking dish with fresh herbs on top.
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High Protein Veggie Lasagna - Prepper Protein

Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Servings: 8 servings
Calories: 385kcal

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.