HIGH PROTEIN VEGGIE LASAGNA RECIPE

LEEZA JOHAN

 Recipe: High Protein Veggie Lasagna

This delicious veggie lasagna is packed with protein-rich ingredients, making it a perfect meal for anyone looking for a healthier, meatless twist on a classic.

  • Prep time: 30 minutes

  • Cook time: 45 minutes

  • Total time: 1 hour 15 minutes

  • Yield: 8 servings

HIGH PROTEIN VEGGIE LASAGNA RECIPE


Ingredients

For the High-Protein Filling:

  • 16 oz (1 block) Firm or Extra-Firm Tofu, pressed and crumbled

  • 1 cup Cottage Cheese (2% or 4%)

  • 1/2 cup Grated Parmesan cheese

  • 2 cloves Garlic, minced

  • 1 tablespoon Nutritional Yeast (optional, for extra cheesy flavor)

  • 1 tablespoon Lemon juice

  • 1 teaspoon Dried basil

  • 1/2 teaspoon Dried oregano

  • Salt and black pepper to taste

For the Vegetable Sauce Layer:

  • 28 oz can Crushed tomatoes or your favorite marinara sauce

  • 1 tablespoon Olive oil

  • 1 medium Onion, chopped

  • 2 medium Zucchini, chopped into small cubes

  • 1 Bell pepper (red or yellow), chopped

  • 1 cup Fresh spinach, roughly chopped

  • 1 teaspoon Red pepper flakes (optional, for heat)

For the Lasagna & Topping:

  • 9-12 No-boil lasagna noodles (check package instructions)

  • 2 cups Shredded Mozzarella cheese

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

  2. Make the Protein Filling: Press the tofu for at least 15 minutes to remove excess moisture. In a medium bowl, crumble the pressed tofu with your hands or a fork. Add the cottage cheese, parmesan cheese, minced garlic, nutritional yeast, lemon juice, dried basil, dried oregano, salt, and pepper. Mix well until everything is combined and resembles a ricotta-like mixture.

  3. Prepare the Vegetable Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the chopped zucchini and bell pepper and sauté for another 5-7 minutes until the vegetables are tender. Stir in the chopped spinach and cook for 1 minute until wilted. Pour in the crushed tomatoes or marinara sauce. If using crushed tomatoes, season with salt, pepper, and red pepper flakes. Simmer the sauce for 5-10 minutes.

  4. Assemble the Lasagna:

    • Bottom Layer: Spread a thin layer of the vegetable sauce on the bottom of the prepared baking dish.

    • First Layer of Noodles: Arrange 3-4 lasagna noodles over the sauce.

    • Protein Layer: Spread half of the tofu-cottage cheese mixture over the noodles.

    • Sauce Layer: Spoon half of the remaining vegetable sauce evenly over the protein mixture.

    • Repeat: Add another layer of noodles, followed by the remaining protein mixture and the remaining sauce.

    • Top Layer: Finish with a final layer of noodles. Cover the noodles with the shredded mozzarella cheese.

  5. Bake: Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese. Bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and starting to brown, as shown in the image.

  6. Garnish & Serve: Let the lasagna rest for 10-15 minutes before slicing. This helps the layers set. Garnish with fresh chopped parsley before serving.

Tip for Success: Be sure to press your tofu well. If the tofu is too wet, it can make the lasagna filling watery. The cottage cheese already provides a creamy texture, so extra liquid isn't needed.

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