High Protein Vegetable Lasagne
Elevate your classic comfort food game with this High Protein Vegetable Lasagne, a deliciously wholesome twist on traditional lasagne. Packed with nutrient-dense ingredients like lentils, spinach, zucchini, and carrots, this recipe delivers a hearty dose of protein while keeping things vegetarian-friendly. Whole wheat or gluten-free lasagne sheets and a creamy blend of ricotta, cottage cheese, and Parmesan add richness, while a savory vegetable bolognese sauce infused with garlic, oregano, and basil ties it all together. Topped with melted mozzarella, this oven-baked dish is a family favorite that’s perfect for meal prepping or feeding a crowd. Ready in just over an hour, it promises comfort, nutrition, and mouthwatering flavor in every bite!
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Recipe Information
Ingredients
- 12 sheets Lasagne sheets (whole wheat or gluten-free, optional)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 2 medium Zucchini, chopped
- 2 medium Carrot, shredded
- 4 cups Baby spinach
- 3 cups Cooked lentils
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 teaspoons Dried oregano
- 2 teaspoons Dried basil
- 1.5 cups Ricotta cheese (or vegan ricotta for dairy-free)
- 1.5 cups Cottage cheese (low-fat or regular)
- 1 large Egg
- 0.5 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagne sheets according to package instructions if they require pre-cooking. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 minutes until softened.
Add the minced garlic and cook for another minute.
Stir in the chopped zucchini, shredded carrots, and a pinch of salt. Cook for 5-7 minutes until the vegetables are tender.
Add the baby spinach to the skillet and cook until wilted.
Stir in the cooked lentils, crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer on low for 10 minutes, stirring occasionally. This will be your vegetable bolognese sauce.
In a mixing bowl, combine ricotta cheese, cottage cheese, egg, and Parmesan cheese. Mix well to form a creamy filling.
Spread a thin layer of the vegetable bolognese sauce on the bottom of a 9x13-inch baking dish.
Place a layer of lasagne sheets over the sauce.
Spread a layer of the cheese mixture over the lasagne sheets, followed by a generous layer of the bolognese sauce.
Repeat the layering process (lasagne sheets, cheese mixture, and sauce) until all ingredients are used, finishing with a layer of bolognese sauce on top.
Sprinkle the shredded mozzarella cheese evenly across the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is melted and golden brown.
Let the lasagne rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.7 g | 227% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 672 mg | 224% | |
| Sodium | 6387 mg | 278% | |
| Total Carbohydrate | 654.8 g | 238% | |
| Dietary Fiber | 118.9 g | 425% | |
| Total Sugars | 81.0 g | ||
| Protein | 289.4 g | 579% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3801 mg | 292% | |
| Iron | 55.3 mg | 307% | |
| Potassium | 8210 mg | 175% | |
*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.
