High Protein Veggie Lasagna: Healthy Comfort (Print Version)
High Protein Veggie Lasagna packs flavor and nutrition. Enjoy a healthy twist on classic comfort food, loaded with vegetables and lean protein for a satisfying meal.
# Recipe Info:
Prep Time: 35 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 80 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Vegetarian
# Ingredients:
→ Creamy Protein Powerhouse
01 -
1 (15-ounce) container part-skim ricotta cheese
02 -
1 (15-ounce) container low-fat cottage cheese
03 -
1 (14-ounce) block extra-firm tofu, pressed and crumbled
04 -
1 large egg
05 -
1/4 cup nutritional yeast
06 -
1/4 cup fresh parsley, chopped
→ Vibrant Garden Medley
07 -
2 tbsp olive oil
08 -
1 large yellow onion, diced
09 -
4 cloves garlic, minced
10 -
2 medium zucchini, thinly sliced
11 -
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
→ Hearty Foundation & Sauce
12 -
1 (24-ounce) jar low-sugar marinara sauce
13 -
12 no-boil lasagna noodles
→ Golden Crust & Savory Notes
14 -
1 1/2 cups part-skim mozzarella cheese, shredded
15 -
1/2 cup grated Parmesan cheese
16 -
1 tsp dried oregano
17 -
1/2 tsp dried basil
18 -
Salt and black pepper to taste
# Instructions:
01 -
Preheat your oven to 375°F (190°C). In a large bowl, combine 1 (15-ounce) container part-skim ricotta cheese, 1 (15-ounce) container low-fat cottage cheese, 1 (14-ounce) block extra-firm tofu (pressed and crumbled), 1 large egg, 1/4 cup nutritional yeast, and 1/4 cup fresh parsley. Season with salt and black pepper to taste. This creamy mixture is key for your High Protein Veggie Lasagna: Comfort Food Made Healthy.
02 -
Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large yellow onion (diced) and cook for 5-7 minutes until softened. Stir in 4 cloves garlic (minced) and cook for 1 minute more. Add 2 medium zucchini (thinly sliced) and cook until tender-crisp, about 5 minutes.
03 -
Stir in 1 (10-ounce) package frozen chopped spinach (thawed and squeezed dry) into the skillet with the sautéed vegetables. Cook for 2-3 minutes until heated through. Season the vegetable mixture with 1 tsp dried oregano, 1/2 tsp dried basil, salt, and black pepper to taste.
04 -
Spread about 1/2 cup of 1 (24-ounce) jar low-sugar marinara sauce on the bottom of a 9x13-inch baking dish. Arrange 3-4 no-boil lasagna noodles over the sauce. Top with half of the ricotta-tofu mixture, then half of the sautéed vegetable medley. Sprinkle with 1/2 cup part-skim mozzarella cheese.
05 -
Repeat the layering: marinara sauce, 3-4 no-boil lasagna noodles, the remaining ricotta-tofu mixture, the remaining vegetable medley, and another 1/2 cup part-skim mozzarella cheese. Finish with a final layer of marinara sauce and the remaining 3-4 no-boil lasagna noodles.
06 -
Spread the remaining marinara sauce over the top noodles. Sprinkle with the remaining 1/2 cup part-skim mozzarella cheese and 1/2 cup grated Parmesan cheese. Cover the dish tightly with foil. Bake for 30 minutes. Uncover and bake for another 15 minutes, or until bubbly and golden brown. This ensures a perfect High Protein Veggie Lasagna: Comfort Food Made Healthy.
07 -
Remove the High Protein Veggie Lasagna: Comfort Food Made Healthy from the oven and let it rest for 10-15 minutes before slicing and serving. This resting period allows the layers to set, making for cleaner slices and a more enjoyable experience.
# Notes:
01 -
Pressing the tofu thoroughly is crucial to remove excess water, ensuring your lasagna isn't watery and the tofu absorbs flavors better.
02 -
For an extra boost of greens, feel free to add a cup of chopped kale or bell peppers to your veggie medley during the sautéing step.
03 -
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully in the microwave or oven.
04 -
Serve this hearty lasagna with a simple side salad and a light vinaigrette for a complete and satisfying meal.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
Large mixing bowls
03 -
Large skillet
04 -
Cutting board
05 -
Knife
06 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 419 kcal
Total Fat: 17 g
Total Carbohydrate: 37 g
Protein: 30 g