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High Protein Veggie Lasagna

High Protein Veggie Lasagna: Guilt-Free Comfort Food Delight

This High Protein Veggie Lasagna is a satisfying, guilt-free comfort food packed with veggies and protein, perfect for meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna Layers
  • 2 medium Zucchini A fantastic low-carb noodle substitute; pre-roasting reduces moisture for better texture.
  • 2 cups Bell Peppers Add a sweet crunch and vibrant colors; feel free to mix and match any varieties you love.
  • 3 cups Spinach Nutrient-packed and flavorful; use fresh or thawed frozen spinach, ensuring to drain any excess moisture.
For the Cheese Mixture
  • 15 oz Ricotta Cheese Provides a creamy base to your layers; if you want more protein, cottage cheese makes a great substitute.
  • 1 large Egg Essential for binding; consider a flax egg for a vegan alternative that holds everything together.
  • 1/2 cup Parmesan Cheese Brings extra flavor and richness; it’s optional if you’re aiming for a dairy-free version.
For Topping
  • 2 cups Mozzarella Cheese Melts beautifully on top for that comforting finish; low-fat versions are available for a lighter option.
  • 1 tsp Garlic Powder Enhances the dish's flavor; fresh garlic and herbs can be excellent substitutes for a burst of freshness.
  • 1 tbsp Italian Seasoning Enhances the dish's flavor; fresh garlic and herbs can be excellent substitutes for a burst of freshness.

Equipment

  • Oven
  • Skillet
  • Mixing bowl
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients and baking dish.
  2. In a large skillet, heat a splash of olive oil over medium heat. Add diced bell peppers and spinach, sautéing for about 5-7 minutes.
  3. In a mixing bowl, combine ricotta cheese, a beaten egg, garlic powder, Italian seasoning, salt, and pepper. Stir until smooth and creamy.
  4. Spread a thin layer of the ricotta mixture at the bottom of your greased baking dish. Arrange layers of zucchini, sautéed vegetables, and ricotta mixture.
  5. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
  6. Carefully remove the foil and bake for an additional 10-15 minutes, until the cheese is golden and bubbly.
  7. Let the lasagna rest for about 10 minutes before serving. Garnish with fresh herbs if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 450mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 250mgIron: 2mg

Notes

Moisture control is essential to prevent sogginess. For a protein boost, consider adding cooked lentils or crumbled tofu.

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