Healthy & Easy High-Protein Lasagna You Can Eat Forever
Cheesy. Saucy. So good it’ll make you question every sad, store-bought lasagna you’ve ever eaten. The best part? This lasagna isn’t just for cheat day; it’s built for everyday thanks to balanced macros and a secret sauce (spoiler: it’s Sturdy Marinara). Each big serving packs about 70g of protein and 770 calories, so yeah… it slaps. You’ll want to eat it on repeat, and now you can.
And when you’re working with a really good pasta sauce like the Sturdy Garlic & Herb Sauce we’re using here, you don’t have to spruce it up. Our high-protein pasta sauce is doing all the heavy lifting for you with bold garlic, fresh herbs, and a rich tomato base.
PREP TIME
20 minutes
COOK TIME
50 minutes
INGREDIENTS
28
Serves: 6-10
Ingredients
For the Veggies:
- 2 pieces2 pieces2 pieces Zucchini, diced
- 2 pieces2 pieces2 pieces Carrots, peeled and chopped
- 1 pieces1 pieces1 pieces Bell Pepper, diced
- 1 cup1 cup1 cup Baby Button Mushrooms, sliced
- 4 cloves4 cloves4 cloves Garlic, minced
- 1 pieces1 pieces1 pieces Shallot, or onion, minced
For the Sauce Base
- 3 cup3 cup3 cup Marinara - Sturdy Sauce
- .5 cup.5 cup.5 cup Water
- 1 tsp1 tsp1 tsp Salt
- 1 tsp1 tsp1 tsp Garlic Powder
- 2 tsp2 tsp2 tsp Onion Powder
- 1 tsp1 tsp1 tsp Black Pepper
- 2.5 tsp2.5 tsp2.5 tsp Oregano, Dried
For the Meat
- 2 lb2 lb2 lb Ground Beef, 93% lean
- 1 tsp1 tsp1 tsp Salt, to taste while browning the meat
For the Ricotta Layer:
- 16 oz16 oz16 oz Cottage Cheese, Low-Fat
- 2 pieces2 pieces2 pieces Eggs
- 2 tsp2 tsp2 tsp Cornstarch
- 1 Tbsp1 Tbsp1 Tbsp Parsley, Dried
For the Cheese Blend:
- 1 lb1 lb1 lb Mozzarella, part-skim, shredded
- 5 oz5 oz5 oz Parmesan Cheese, or grana padano, grated
For the Pasta:
- 15 pieces15 pieces15 pieces Lasagna Noodles
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- Dice up the zucchini, carrots, pepper, mushrooms, garlic, and shallot. Nothing fancy—just try to keep the pieces close in size so they cook evenly.
- In a large pot, combine Sturdy Marinara Sauce, water, and all the seasonings. Simmer on low while you do the rest.
- In a large skillet, cook the ground beef with a pinch of salt until mostly browned. Add in the garlic and shallot, cook a few more minutes, then stir into the sauce.
- Use the same pan (don’t clean it, that’s flavor). Sauté mushrooms first, then add carrots, zucchini, and bell pepper. Cook until softened and slightly browned. Add to the sauce and stir well. Let it hang out on low while you handle the cheese.
- In a bowl, whisk cottage cheese, cornstarch, eggs, and parsley. Want it extra smooth? Blend it. Otherwise, just whisk until creamy. Add 1 cup mozzarella + ½ cup parmesan and mix again.
- In a 9x13" baking dish: 1. Spread ⅓ of the sauce; 2. Dollop ⅓ of the cheese mix; 3. Add lasagna sheets (snap to fit); 4. Repeat twice. On top, finish with the remaining shredded mozzarella and parmesan.
- Cover loosely with foil and bake at 400°F for 30 minutes. Remove foil, bake another 15 minutes. Then crank to 450°F and bake 5–10 more until bubbly and golden.
- Let it cool for 15 minutes. Slice, serve, and enjoy your cheesy, protein-packed masterpiece.
Notes
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About This Recipe
| This is our estimate based on online research. | |
| Calories: | 1155 |
| Fat: | 46 g |
| Carbohydrates: | 93 g |
| Protein: | 98 g |
| Cholesterol: | 203 g |
| Sodium: | 2131 mg |
| Fiber: | 8 g |
| Sugars: | 12 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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