High Protein Classic Veggie Lasagna
Elevate your comfort food game with this **High Protein Classic Veggie Lasagna**, a wholesome twist on a beloved classic. Packed with nutrient-rich vegetables like zucchini, red bell pepper, spinach, and mushrooms, this dish delivers a hearty dose of flavor and vibrant color. The addition of protein-packed lentils, cottage cheese, and part-skim ricotta makes this lasagna a satisfying, guilt-free indulgence. Layered with tender whole wheat lasagna noodles and bubbling mozzarella atop a rich marinara sauce, it’s a healthier alternative that doesn't skimp on the cheesy, saucy goodness. Perfect for family dinners or meal prep, this high-protein vegetarian lasagna is a crowd-pleaser that’s as nourishing as it is delicious. Ready in under two hours and garnished with fresh basil, it’s the ultimate comfort food that showcases how indulgence and nutrition can go hand-in-hand!
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Recipe Information
Ingredients
- 12 sheets whole wheat lasagna noodles
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium zucchini, sliced
- 1 large red bell pepper, diced
- 3 cups spinach leaves, fresh
- 8 ounces mushrooms, sliced
- 2 cups cooked lentils
- 2 cups cottage cheese
- 1 cup part-skim ricotta cheese
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 4 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 0.25 cup chopped basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
Add minced garlic and cook for another minute until fragrant.
Stir in sliced zucchini, diced red bell pepper, and mushrooms. Sauté until vegetables are tender, about 7 minutes.
Add fresh spinach and cook until wilted. Stir in cooked lentils, salt, and black pepper. Set aside.
In a medium bowl, combine cottage cheese, ricotta cheese, grated Parmesan, and the egg. Mix well.
To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
Place a layer of cooked lasagna noodles over the sauce.
Spread half of the vegetable lentil mixture over the noodles, followed by half of the cheese mixture.
Add another layer of marinara sauce over the cheese.
Repeat layers with remaining noodles, vegetable lentil mixture, and cheese mixture.
Top with a final layer of noodles, covered with marinara sauce.
Sprinkle shredded mozzarella cheese evenly on top.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove foil and bake uncovered for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Remove from oven and let lasagna cool for 10 minutes.
Garnish with chopped basil leaves before serving.
Nutrition Facts
Calories |
5384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 7659 mg | 333% | |
| Total Carbohydrate | 719.7 g | 262% | |
| Dietary Fiber | 130.4 g | 466% | |
| Total Sugars | 124.1 g | ||
| Protein | 292.1 g | 584% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 3643 mg | 280% | |
| Iron | 49.5 mg | 275% | |
| Potassium | 7233 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
