Why Make This Recipe
High Protein Veggie Lasagna is a great way to enjoy a classic dish with a healthy twist. It is packed with nutrients from fresh vegetables and offers a good amount of protein thanks to the ricotta and mozzarella cheese. This dish is perfect for anyone looking to eat healthier without sacrificing taste. It’s also a fantastic option for meal prepping, as it can be made in advance and reheated. Best of all, it’s a hit with both kids and adults!
How to Make High Protein Veggie Lasagna
Ingredients:
- 1 medium zucchini, thinly sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup spinach
- 1 1/2 cups low-fat ricotta
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated parmesan
- 1 egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Directions:
- Preheat your oven to 375°F (190°C).
- Lightly sauté the bell peppers and spinach in a pan until they are tender.
- In a bowl, mix the ricotta, egg, garlic powder, Italian seasoning, salt, and pepper until well combined.
- In a baking dish, layer the zucchini or noodles, sautéed veggies, ricotta mixture, and mozzarella cheese.
- Repeat the layers until all ingredients are used, making sure to top with cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the top is golden.
- Let the lasagna rest for a few minutes before serving.
How to Serve High Protein Veggie Lasagna
High Protein Veggie Lasagna can be served hot right out of the oven. For a complete meal, pair it with a simple green salad or some garlic bread. You can also sprinkle some extra grated cheese or fresh herbs on top for added flavor.
How to Store High Protein Veggie Lasagna
If you have leftovers, let the lasagna cool completely and then store it in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just make sure to cover it well to prevent freezer burn. To reheat, bake it in the oven or microwave until warmed through.
Tips to Make High Protein Veggie Lasagna
- Use fresh vegetables for the best flavor and nutrition.
- If you want to make it gluten-free, substitute regular noodles with gluten-free pasta or use more zucchini.
- To save time, you can prepare all the ingredients ahead of time and assemble the lasagna later.
Variation
For a twist, feel free to add cooked ground turkey or chicken for extra protein. You can also experiment with different veggies like mushrooms or eggplant, or swap out the cheese for vegan alternatives if desired.
FAQs
Can I use regular lasagna noodles instead of zucchini?
Yes, you can use regular lasagna noodles if you prefer, just make sure to cook them according to package instructions before layering.
Can this dish be made ahead of time?
Absolutely! You can prepare the lasagna a day ahead and store it in the refrigerator. Just pop it in the oven when you’re ready to bake.
Is this dish suitable for vegetarians?
Yes, High Protein Veggie Lasagna is a vegetarian recipe and is packed with plant-based goodness!
High Protein Veggie Lasagna
Ingredients
Vegetables
- 1 medium zucchini, thinly sliced
- 1 each red bell pepper, diced
- 1 each yellow bell pepper, diced
- 1 cup spinach Fresh or cooked
Cheese Mixture
- 1.5 cups low-fat ricotta
- 1.5 cups shredded mozzarella Additional for topping if desired
- 1/2 cup grated parmesan
- 1 each egg Large size
Seasonings
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Lightly sauté the bell peppers and spinach in a pan until they are tender.
- In a bowl, mix the ricotta, egg, garlic powder, Italian seasoning, salt, and pepper until well combined.
Assembly
- In a baking dish, layer the zucchini or noodles, sautéed veggies, ricotta mixture, and mozzarella cheese.
- Repeat the layers until all ingredients are used, making sure to top with cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the top is golden.
- Let the lasagna rest for a few minutes before serving.
