High Protein Lasagna
Packed with protein, this recipe turns a traditional indulgence into a healthy lasagna dinner perfect for family nights or meal prep for the week.
Equipment
- 9x13-inch baking dish
- Large skillet
- Mixing Bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Aluminum Foil
- Cheese grater
Ingredients
For the Pasta Layers
- 9 –12 whole wheat lasagna noodles no-boil or regular
- 1 tbsp olive oil optional, for brushing noodles if needed
- For the Cottage Cheese Mixture
- 2 cups cottage cheese I always use full-fat—it adds creaminess without being heavy
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
For the Sauce
- 3 cups marinara sauce homemade or store-bought, I love Rao’s for flavor
- 1/2 lb lean ground turkey or chicken optional for extra protein
- 1 small onion finely chopped
- 2 cloves garlic minced
- Salt and pepper to taste
- 1 tsp dried basil or oregano
For the Topping
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil leaves optional, for garnish
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 375°F (190°C).
- Lightly grease your 9x13-inch baking dish with a bit of olive oil or non-stick spray.
- Pro Tip: If using no-boil noodles, brush them lightly with water or olive oil so they don’t stick together.
Step 2: Cook the Meat and Sauce
- Heat a large skillet over medium heat and add 1 tsp olive oil.
- Sauté the chopped onion until translucent, about 3–4 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground turkey or chicken (if using) and cook until browned and fully cooked, breaking it up with a wooden spoon.
- Stir in the marinara sauce, basil, oregano, salt, and pepper. Simmer for 5 minutes.
- Pro Tip: Taste the sauce at this stage—you can adjust seasoning or add a pinch of sugar if your tomato sauce is too acidic.
Step 3: Prepare the Cottage Cheese Mixture
- In a mixing bowl, combine cottage cheese, egg, Parmesan, garlic powder, and dried Italian herbs.
- Stir until smooth and well combined.
- Pro Tip: Use full-fat cottage cheese for a creamier texture that layers beautifully.
Step 4: Assemble the Lasagna
- Spread a thin layer of sauce at the bottom of your baking dish to prevent sticking.
- Layer 3–4 lasagna noodles over the sauce.
- Spread one-third of the cottage cheese mixture over the noodles.
- Add one-third of the sauce mixture on top of the cottage cheese.
- Repeat layers two more times, finishing with noodles and the remaining sauce on top.
- Sprinkle shredded mozzarella evenly over the top.
- Pro Tip: Cover with foil while baking to keep the cheese from browning too quickly; remove foil for the last 10 minutes to get a golden top.
Step 5: Bake to Perfection
- Bake covered at 375°F (190°C) for 25–30 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let the lasagna rest for 10–15 minutes before slicing—it helps the layers hold together.
- Pro Tip: Resting is key! Cutting too early can make the layers fall apart.
Notes
Nutritional Value (per serving, approximate):
- Calories: 320–350 kcal
- Protein: 28–30g
- Carbohydrates: 22–25g
- Fat: 12–14g
- Fiber: 4–5g
- Sugar: 6–7g
- Sodium: 550–600mg