High Protein Homemade Lasagna
Elevate your dinner game with this High Protein Homemade Lasagna—a nutrient-packed twist on a classic comfort food favorite! This wholesome recipe swaps traditional pasta with chickpea lasagna noodles, adding a boost of protein and fiber, while lean ground turkey and fresh spinach keep it light yet satisfying. A rich tomato sauce seasoned with oregano and basil layers perfectly with creamy ricotta, melty mozzarella, and Parmesan for a decadent yet health-conscious dish. Ideal for meal prep or feeding a crowd, this 8-serving lasagna is ready in just 90 minutes and perfect for those seeking a high-protein, balanced meal. Indulge in cheesy, hearty layers guilt-free with this nutritious lasagna recipe!
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Recipe Information
Ingredients
- 12 sheets chickpea lasagna noodles
- 2 tablespoons olive oil
- 1 pound lean ground turkey
- 1 medium onion, chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 16 ounces ricotta cheese
- 1 large egg
- 0.5 cup Parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 6 ounces spinach leaves, fresh
Instructions
Preheat the oven to 375°F (190°C).
Cook the chickpea lasagna noodles according to the package instructions and set them aside in a single layer on a baking sheet.
In a large skillet, heat olive oil over medium-high heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
Add the lean ground turkey to the skillet and cook until browned, breaking it apart with a spatula as it cooks.
Mix in the tomato paste, crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Let the sauce simmer for 15 minutes, stirring occasionally.
In a medium bowl, combine the ricotta cheese, egg, and half of the Parmesan cheese. Mix until smooth and set aside.
To assemble the lasagna, spread a thin layer of the turkey-tomato sauce on the bottom of a 9x13-inch baking dish.
Place a layer of cooked lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the fresh spinach leaves, a third of the mozzarella cheese, and a third of the remaining turkey-tomato sauce.
Repeat the layers starting with noodles until the ingredients are used, finishing with a layer of noodles topped with the remaining turkey-tomato sauce.
Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top of the lasagna.
Cover the dish with aluminum foil, making sure it does not touch the cheese to prevent sticking.
Bake in the preheated oven for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Let the lasagna cool for about 10 minutes before slicing. Serve warm.
Nutrition Facts
Calories |
5061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.4 g | 275% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1038 mg | 346% | |
| Sodium | 6573 mg | 286% | |
| Total Carbohydrate | 492.6 g | 179% | |
| Dietary Fiber | 81.3 g | 290% | |
| Total Sugars | 71.1 g | ||
| Protein | 361.3 g | 723% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4932 mg | 379% | |
| Iron | 53.2 mg | 296% | |
| Potassium | 11957 mg | 254% | |
*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.
