High Protein Veggie Lasagna
A nutritious and protein-packed twist on the classic lasagna, featuring fresh vegetables and creamy cheeses, perfect for meal prep.
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.
Notes
For added flavor, serve with a simple green salad or garlic bread. Can be topped with extra cheese or fresh herbs for a delicious finish.