High Protein Classic Veggie Lasagna

Elevate your pasta nights with this High Protein Classic Veggie Lasagna—a wholesome, flavor-packed twist on a traditional favorite. Layered with tender whole wheat lasagna noodles, hearty lentils, and a medley of sautéed vegetables like zucchini, spinach, and mushrooms, this recipe is a vegetarian delight that doesn’t skimp on protein. A luscious blend of cottage cheese, ricotta, and Parmesan adds creamy richness, while marinara sauce and melty mozzarella bring the ultimate comfort-food vibe. Baked to golden perfection and garnished with fresh basil, this high-protein lasagna is as nutritious as it is satisfying. Ideal for meal prep or feeding a crowd, this dish is a one-pan wonder perfect for health-conscious foodies looking for a crowd-pleasing dinner.

Nutriscore Rating: 78/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 12 sheets whole wheat lasagna noodles
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 medium zucchini, sliced
• 1 large red bell pepper, diced
• 3 cups spinach leaves, fresh
• 8 ounces mushrooms, sliced
• 2 cups cooked lentils
• 2 cups cottage cheese
• 1 cup part-skim ricotta cheese
• 0.5 cup grated Parmesan cheese
• 1 large egg
• 4 cups marinara sauce
• 2 cups mozzarella cheese, shredded
• 0.25 cup chopped basil leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente. Drain and set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 5 minutes.

Step 4

Add minced garlic and cook for another minute until fragrant.

Step 5

Stir in sliced zucchini, diced red bell pepper, and mushrooms. Sauté until vegetables are tender, about 7 minutes.

Step 6

Add fresh spinach and cook until wilted. Stir in cooked lentils, salt, and black pepper. Set aside.

Step 7

In a medium bowl, combine cottage cheese, ricotta cheese, grated Parmesan, and the egg. Mix well.

Step 8

To assemble the lasagna, spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.

Step 9

Place a layer of cooked lasagna noodles over the sauce.

Step 10

Spread half of the vegetable lentil mixture over the noodles, followed by half of the cheese mixture.

Step 11

Add another layer of marinara sauce over the cheese.

Step 12

Repeat layers with remaining noodles, vegetable lentil mixture, and cheese mixture.

Step 13

Top with a final layer of noodles, covered with marinara sauce.

Step 14

Sprinkle shredded mozzarella cheese evenly on top.

Step 15

Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.

Step 16

Remove foil and bake uncovered for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Step 17

Remove from oven and let lasagna cool for 10 minutes.

Step 18

Garnish with chopped basil leaves before serving.

Nutrition Facts

Serving size	(4314.5g)

Amount per serving	% Daily Value*
Calories	5383.8

Total Fat 165.1g	0%
Saturated Fat 65.0g	0%
Polyunsaturated Fat 4.9g
Cholesterol 578.7mg	0%
Sodium 7658.6mg	0%
Total Carbohydrate 719.7g	0%
Dietary Fiber 130.4g	0%
Total Sugars 124.1g
Protein 292.1g	0%

Vitamin D 95.6IU	0%
Calcium 3643.1mg	0%
Iron 49.5mg	0%
Potassium 7233.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.9%

Protein: 21.1%

Carbs: 52.0%