High Protein Vegetable Lasagne

Elevate your weeknight dinner with this High Protein Vegetable Lasagne—a satisfying and nutritious twist on a classic comfort food. Packed with wholesome ingredients like lentils, zucchini, carrots, and baby spinach, this lasagne delivers plant-based protein and vibrant flavors in every layer. The creamy ricotta and cottage cheese filling, combined with Italian herbs and a bubbling mozzarella topping, create the perfect balance of richness and freshness. Ideal for meal prep or feeding a hungry family, this recipe is customizable with whole wheat or gluten-free lasagne sheets, and there's a dairy-free option for vegans. With minimal prep and a hearty texture, this high-protein vegetarian lasagne is a crowd-pleasing dish that's as nourishing as it is delicious.

Nutriscore Rating: 80/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 8

Ingredients

• 12 sheets Lasagne sheets (whole wheat or gluten-free, optional)
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 4 cloves Garlic, minced
• 2 medium Zucchini, chopped
• 2 medium Carrot, shredded
• 4 cups Baby spinach
• 3 cups Cooked lentils
• 28 ounces Crushed tomatoes
• 2 tablespoons Tomato paste
• 2 teaspoons Dried oregano
• 2 teaspoons Dried basil
• 1.5 cups Ricotta cheese (or vegan ricotta for dairy-free)
• 1.5 cups Cottage cheese (low-fat or regular)
• 1 large Egg
• 0.5 cup Parmesan cheese, grated
• 2 cups Mozzarella cheese, shredded
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the lasagne sheets according to package instructions if they require pre-cooking. Drain and set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 minutes until softened.

Step 4

Add the minced garlic and cook for another minute.

Step 5

Stir in the chopped zucchini, shredded carrots, and a pinch of salt. Cook for 5-7 minutes until the vegetables are tender.

Step 6

Add the baby spinach to the skillet and cook until wilted.

Step 7

Stir in the cooked lentils, crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer on low for 10 minutes, stirring occasionally. This will be your vegetable bolognese sauce.

Step 8

In a mixing bowl, combine ricotta cheese, cottage cheese, egg, and Parmesan cheese. Mix well to form a creamy filling.

Step 9

Spread a thin layer of the vegetable bolognese sauce on the bottom of a 9x13-inch baking dish.

Step 10

Place a layer of lasagne sheets over the sauce.

Step 11

Spread a layer of the cheese mixture over the lasagne sheets, followed by a generous layer of the bolognese sauce.

Step 12

Repeat the layering process (lasagne sheets, cheese mixture, and sauce) until all ingredients are used, finishing with a layer of bolognese sauce on top.

Step 13

Sprinkle the shredded mozzarella cheese evenly across the top layer.

Step 14

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

Step 15

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

Step 16

Let the lasagne rest for 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(3826.1g)

Amount per serving	% Daily Value*
Calories	5310.3

Total Fat 176.7g	0%
Saturated Fat 81.2g	0%
Polyunsaturated Fat 4.6g
Cholesterol 671.5mg	0%
Sodium 6386.8mg	0%
Total Carbohydrate 654.8g	0%
Dietary Fiber 118.9g	0%
Total Sugars 81.0g
Protein 289.4g	0%

Vitamin D 53.8IU	0%
Calcium 3800.8mg	0%
Iron 55.3mg	0%
Potassium 8210.5mg	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: 29.6%

Protein: 21.6%

Carbs: 48.8%