High Protein Veggie Lasagna

This high protein veggie lasagna is the perfect comfort food makeover—hearty, satisfying, and nourishing without sacrificing flavor. Layers of roasted vegetables, creamy ricotta, and melty cheese are stacked between sheets of high-protein pasta or zucchini ribbons for a lighter, nutrient-dense take on a classic favorite.

Loaded with colorful bell peppers, zucchini, and spinach, each bite offers a combination of sweetness, creaminess, and richness that makes this dish equally perfect for meal prep or weekend dinners.

Ingredients

1 medium zucchini, thinly sliced

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup baby spinach
• 1 1/2 cups low-fat ricotta cheese
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 1 egg
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt & pepper to taste
• Optional: high-protein lasagna noodles or use all zucchini

Tools You’ll Need

• Baking dish (9×13)
• Sharp knife or mandoline
• Mixing bowls
• Skillet (for softening veggies)
• Aluminum foil

Instructions

Step 1: Prepare the Veggies

Preheat the oven to 375°F (190°C). Lightly sauté the peppers and spinach in a skillet with a touch of olive oil until just softened. Set aside. If using zucchini as noodles, slice thinly and lightly salt to draw out moisture, then pat dry.

Step 2: Mix the Ricotta Filling

In a bowl, mix the ricotta, egg, garlic powder, Italian seasoning, salt, pepper, and a bit of parmesan. Stir until smooth and creamy.

Step 3: Assemble the Layers

Start with a thin layer of ricotta on the bottom of your baking dish. Add a layer of noodles or zucchini slices, followed by sautéed vegetables, dollops of ricotta mixture, then mozzarella. Repeat the layers until the dish is full. Top with mozzarella and remaining parmesan.

Step 4: Bake

Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is golden and bubbly.

Step 5: Cool and Serve

Let it rest for 10 minutes before slicing to help everything set. Garnish with fresh herbs if desired.

Tips

Use cottage cheese instead of ricotta for even more protein.

Add lentils or crumbled tofu for a vegetarian protein boost.

Make it gluten-free by using gluten-free noodles or only vegetables.

Pre-roast zucchini slices to avoid excess water.

Frequently Asked Questions

Can I freeze veggie lasagna?

Yes! Once cooled, slice and freeze individual portions in airtight containers. Reheat in the microwave or oven.

What’s a good meatless protein addition?

Chopped walnuts, lentils, or white beans work well layered with the vegetables for added protein and texture.

How much protein per serving?

Depending on the ingredients used, each slice contains roughly 20–25 grams of protein, especially if using high-protein noodles or cottage cheese.

Wrap-Up

High protein veggie lasagna proves that comfort food can be nutritious and filling without meat. It’s a flavorful way to fuel your day while packing in veggies, fiber, and protein all in one delicious dish.

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