High Protein Lasagna Recipe
A delicious and nutritious twist on the classic lasagna, this high protein version features layers of whole wheat noodles, lean meat, ricotta cheese, and plenty of spinach, making it a satisfying meal that fuels your body.
Ingredients
- 12 sheets Whole wheat lasagna noodles
- 1 pound Lean ground turkey or chicken
- 1 cup Ricotta cheese
- 2 cups Mozzarella cheese (part-skim)
- 2 cups Spinach (fresh or frozen)
- 2 cups Marinara sauce
- 1 large Eggs
- 1/2 cup Parmesan cheese (grated)
Instructions
- Cook the ground turkey or chicken in a skillet over medium heat until no longer pink, then drain excess fat.
- Prepare the spinach by sautéing fresh spinach until wilted or thawing frozen spinach and draining it.
- Prepare the spinach by sautéing fresh spinach until wilted or thawing frozen spinach and draining it.
- Spread a light layer of marinara sauce on the base of a 9x13-inch baking dish.
- Place 3-4 lasagna noodles over the sauce.
- Dollop some of the ricotta mixture onto the noodles.
- Add a layer of cooked ground meat followed by a layer of spinach.
- Sprinkle shredded mozzarella cheese on top.
- Repeat the layers until all ingredients are used, finishing with noodles topped with marinara sauce and mozzarella.
- Sprinkle grated Parmesan cheese over the final layer.
- Preheat your oven to 375°F (190°C).
- Cover the lasagna with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and golden brown.
- Let the lasagna rest for about 10 minutes before slicing to allow the layers to set.
- Reheat individual portions in the microwave or warm them in the oven until thoroughly heated.
Notes
- Variations: You can substitute the meat with lentils or plant-based protein alternatives for a vegetarian version. Adding extra cheese or using protein-enriched pasta can increase protein content.
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.