High Protein Meal Prep Lasagna
ID: 80493ce6...
A high-protein, calorie-conscious lasagna recipe perfect for healthy meal prep. It substitutes ricotta with cottage cheese and incorporates extra vegetables and lean ground beef to maintain nutritional balance without sacrificing classic lasagna flavors.
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🍳 Cooking Flow
Prep and chop all vegetables, garlic, and onions. → Simmer the tomato sauce with seasonings, then brown the ground beef with garlic and onions and add to the sauce. → Sauté the zucchini, carrots, bell pepper, and mushrooms, then mix them into the meat sauce. → Whisk the cottage cheese, cornstarch, eggs, herbs, and a portion of shredded cheeses to create the cheese filling. → Layer the sauce, cheese mix, oven-ready noodles, and top cheese in a baking dish, then bake covered for 30 mins, uncovered for 15 mins, and finally brown at 450°F before cooling.
Cooking Steps
Brief Cooking Order
Prep and chop all vegetables, garlic, and onions. → Simmer the tomato sauce with seasonings, then brown the ground beef with garlic and onions and add to the sauce. → Sauté the zucchini, carrots, bell pepper, and mushrooms, then mix them into the meat sauce. → Whisk the cottage cheese, cornstarch, eggs, herbs, and a portion of shredded cheeses to create the cheese filling. → Layer the sauce, cheese mix, oven-ready noodles, and top cheese in a baking dish, then bake covered for 30 mins, uncovered for 15 mins, and finally brown at 450°F before cooling.
Introduction
A high-protein, calorie-conscious lasagna recipe perfect for healthy meal prep. It substitutes ricotta with cottage cheese and incorporates extra vegetables and lean ground beef to maintain nutritional balance without sacrificing classic lasagna flavors.
Step 1
Chop the zucchini, carrots, red bell pepper, and mushrooms into small, uniform cubes. Mince the garlic and shallot and set aside separately.
Step 2
Preheat the oven to 400°F (approx. 204°C).
Step 3
Combine the tomato sauce, water, salt, garlic powder, onion powder, black pepper, oregano, and basil in a pot over low heat. Cover and let it simmer.
Step 4
Brown the ground beef with 1 tsp of salt in a hot pan over medium heat. Once mostly cooked, stir in the minced garlic and shallot, cook for a few minutes, then transfer the meat mixture into the tomato sauce pot.
Step 5
In the same pan, cook the mushrooms to release moisture, then toss in the remaining chopped vegetables (zucchini, carrots, bell pepper). Sauté until softened, then stir them into the sauce pot, mix well, and turn off the heat.
Ingredients List
Important Notes
Cottage cheese mixed with cornstarch acts as a lower-fat, high-protein alternative to ricotta that maintains a creamy structure.
Always lightly tent the aluminum foil over the baking dish so the melting cheese topping doesn't stick to it during the initial bake.
Do not use generic 'Italian seasoning mix' as it contains other herbs that will alter the desired flavor profile of this recipe.
Allow the baked lasagna to rest and cool for 15 minutes; this helps set the layers so it slices cleanly.
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