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–+ servings
High Protein Veggie Lasagna

High Protein Veggie Lasagna That Even Meat Lovers Crave

Enjoy a High Protein Veggie Lasagna that's deliciously customizable and satisfying for any 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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 2 medium Zucchini Thinly sliced and salted
  • 2 cups Bell Peppers Diced, consider using a mix of colors
  • 2 cups Spinach Can be swapped with kale
  • 15 oz Ricotta Cheese Cottage cheese can be used for higher protein content
  • 1 large Egg Omit for vegan option, substitute with flax egg
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Salt Adjust according to palate
  • 1/2 teaspoon Pepper Adjust according to palate
  • 1/4 cup Parmesan Cheese Nutritional yeast offers vegan alternative
  • 2 cups Mozzarella Cheese Opt for low-fat if desired

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions for High Protein Veggie Lasagna
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add diced bell peppers and spinach, sautéing for about 5 minutes until softened.
  3. In a mixing bowl, combine ricotta cheese, a beaten egg, garlic powder, Italian seasoning, salt, and pepper until smooth.
  4. Ladle a thin layer of the ricotta mixture across the bottom of a baking dish, layer with zucchini, sautéed veggies, more ricotta, and mozzarella. Repeat until all ingredients are used, finishing with mozzarella and Parmesan on top.
  5. Cover the lasagna with aluminum foil and bake for 25 minutes.
  6. Remove the foil and bake uncovered for an additional 10-15 minutes until the cheese is golden and bubbly.
  7. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh herbs if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 30mgCalcium: 400mgIron: 3mg

Notes

Ensure zucchini slices are well-salted and patted dry to prevent excess moisture. Let the lasagna rest after baking for better slicing.

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