If you’re craving a comforting, nutritious dinner that brings together the best of vegetables and protein, this High Protein Veggie Lasagna Recipe | Easy & Hearty Weeknight Meal Recipe is an absolute game changer. It’s packed with wholesome lentils, vibrant veggies, and rich cheeses, all layered to create a lasagna that feels indulgent but is actually super good for you. Whether you’re feeding a hungry family or meal prepping for the week, this recipe delivers big on flavor and satisfaction without complicated steps or ingredients.
Ingredients You’ll Need
Gathering your ingredients for this recipe is refreshingly simple yet thoughtfully balanced to create a delightful harmony of flavor and texture. Every component plays a crucial role in making this dish both hearty and bright, from the wholesome noodles to the creamy ricotta.
- Lasagna noodles (9, whole wheat or high-protein preferred): Adds structure and a nutty texture that complements the filling perfectly.
- Olive oil (1 tablespoon): For sautéing the veggies gently, infusing them with richness.
- Small onion, diced (1): Provides a subtle sweetness and depth to the sauce base.
- Garlic, minced (3 cloves): Boosts flavor with its aromatic punch.
- Zucchini, diced (1): Offers a tender bite and keeps the dish light and fresh.
- Bell pepper, chopped (1): Adds vibrant color and a slight sweetness.
- Chopped spinach (1 ½ cups): Brings earthy notes and a nutritional punch.
- Lentils (1 can or 1 ½ cups cooked, 15 oz): The secret to high protein content and hearty texture.
- Marinara sauce (1 jar, 24 oz): Infuses the layers with a rich, tangy tomato goodness.
- Italian seasoning (1 teaspoon): A perfect blend of herbs that tie all flavors together.
- Salt and pepper (to taste): Essential for seasoning and balancing the dish.
- Low-fat ricotta cheese (1 container, 15 oz): Adds creaminess with less guilt.
- Egg (1): Binds the ricotta mixture for smooth layering.
- Grated Parmesan cheese (2 tablespoons): Gives a nutty sharpness to the cheese blend.
- Shredded part-skim mozzarella cheese (1 ½ cups): Melts beautifully to create that classic golden topping.
- Fresh basil or parsley (optional, for garnish): Adds a fresh herbal note and a pop of color.
How to Make High Protein Veggie Lasagna Recipe | Easy & Hearty Weeknight Meal Recipe
Step 1: Prepare the noodles and veggies
Start by preheating your oven to 375 degrees Fahrenheit and cooking the lasagna noodles according to the package’s instructions. Once they’re perfectly tender, drain and set them aside. Meanwhile, warm the olive oil in a skillet over medium heat, then toss in your diced onions and garlic. Let them sauté for 2 to 3 minutes until fragrant and translucent — this builds a wonderful flavor base for your sauce.
Step 2: Cook the vegetable mixture
Add the zucchini, bell pepper, and spinach to the skillet with the onion and garlic. Cook everything just until the vegetables soften and the spinach wilts, about 5 to 6 minutes. This ensures each bite has that perfect tender-crisp texture and vibrant color.
Step 3: Create the hearty sauce
Into the skillet, stir in the lentils, marinara sauce, and Italian seasoning. Season with salt and pepper to taste, then let the sauce simmer gently for five minutes to meld all the flavors together and thicken slightly. The lentils provide that fantastic protein boost and satisfy the soul of this veggie-packed dish.
Step 4: Mix the ricotta filling
In a separate bowl, combine the ricotta cheese with the egg and grated Parmesan, stirring until smooth and well blended. This luscious mixture will add creaminess and help hold each layer together beautifully.
Step 5: Assemble your lasagna layers
Grab a 9×13-inch baking dish and spread a thin layer of the veggie-lentil sauce on the bottom to prevent sticking. Layer on three cooked noodles, half the ricotta mixture, one-third of the sauce, and one-third of the shredded mozzarella cheese. Repeat this layering sequence once more, and finish with the remaining noodles, sauce, and mozzarella topping. Cover the dish tightly with foil to keep the moisture locked in.
Step 6: Bake until bubbly and golden
Bake your assembled lasagna for 25 minutes covered, then remove the foil and bake for an additional 10 to 15 minutes to let the cheese melt fully and develop a golden, bubbling crust. Allow the lasagna to rest for about 10 minutes after baking — this helps it set for clean, neat slices.
How to Serve High Protein Veggie Lasagna Recipe | Easy & Hearty Weeknight Meal Recipe
Garnishes
Brighten each slice of this lasagna with a sprig of fresh basil or a sprinkle of chopped parsley. These fresh herbs lend a lovely aroma and a stunning contrast to the rich tomato and cheese layers, making your meal irresistible.
Side Dishes
This veggie lasagna pairs beautifully with a crisp green salad tossed in a light vinaigrette or roasted garlic bread for those who crave a little extra indulgence. Both sides complement the hearty nature of the lasagna without overpowering its flavors.
Creative Ways to Present
For a fun twist, try serving individual portions in mini cast-iron skillets or ramekins. This way, each person gets their own perfectly baked, bubbly personal lasagna. Not only does it look fantastic, but it also keeps the lasagna warm longer at the table!
Make Ahead and Storage
Storing Leftovers
Once your lasagna has cooled completely, cover it tightly with foil or plastic wrap and store it in the refrigerator for up to four days. The flavors often deepen overnight, making leftovers even more delicious.
Freezing
This recipe freezes wonderfully. To freeze, assemble the lasagna but do not bake. Wrap it well with plastic wrap and aluminum foil, then freeze for up to three months. When ready, thaw overnight in the fridge before baking according to the instructions.
Reheating
Reheat individual slices in the microwave for 1–2 minutes or warm the entire dish in a preheated oven at 350 degrees Fahrenheit until heated through and bubbling. Cover the dish with foil to prevent drying out.
FAQs
Can I use different vegetables in this High Protein Veggie Lasagna Recipe | Easy & Hearty Weeknight Meal Recipe?
Absolutely! Feel free to swap or add veggies like mushrooms, eggplant, or carrots depending on your preference and what’s in season. Just sauté them alongside the zucchini and bell peppers for the best texture.
Is it possible to make this lasagna vegan or dairy-free?
Yes, you can substitute the ricotta with a plant-based cheese alternative and use vegan mozzarella. Just keep in mind the protein content might be slightly lower without the traditional cheeses.
How can I increase the protein even more?
Adding extra lentils, cooked quinoa, or chickpeas into the sauce can boost the protein. You might also try using high-protein noodles or layering in some finely chopped tofu for an extra punch.
Can I prepare this recipe ahead of time?
Definitely! You can assemble the lasagna the day before, cover it tightly, and refrigerate overnight. When ready, just bake as directed—it will save you time on a busy night.
What’s the best way to get clean slices when serving?
Allowing the lasagna to rest for about 10 minutes after baking is key. Use a sharp knife and wipe it clean between cuts. Using a thin spatula also helps to lift neat slices without breaking.
Final Thoughts
This High Protein Veggie Lasagna Recipe | Easy & Hearty Weeknight Meal Recipe is truly a treasure for anyone who loves wholesome comfort food that feels like a warm hug. It’s straightforward to make, gorgeous to serve, and deeply satisfying to eat—ready to become a favorite in your home as it has in mine. Give it a try soon and enjoy every delicious, protein-packed bite!
Print
High Protein Veggie Lasagna Recipe | Easy & Hearty Weeknight Meal Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This High Protein Veggie Lasagna is an easy and hearty weeknight meal packed with wholesome vegetables, lentils, and a blend of cheeses for a satisfying and nutritious Italian-American dish. Perfect for vegetarians seeking a protein-rich pasta option, it combines whole wheat noodles, fresh veggies, and a savory marinara sauce baked to bubbly perfection.
Ingredients
Lasagna Base
- 9 lasagna noodles (whole wheat or high-protein preferred)
Vegetable Sauce
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 ½ cups chopped spinach
- 1 (15 oz) can lentils or 1 ½ cups cooked lentils
- 1 (24 oz) jar marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Cheese Mixture
- 1 (15 oz) container low-fat ricotta cheese
- 1 egg
- 2 tablespoons grated Parmesan cheese
- 1 ½ cups shredded part-skim mozzarella cheese
Garnish
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking the lasagna.
- Cook Noodles: Cook the lasagna noodles according to the package directions until al dente. Drain and set aside to cool slightly.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic and sauté for 2–3 minutes until fragrant and soft.
- Add Veggies: Add diced zucchini, chopped bell pepper, and chopped spinach to the skillet. Cook for about 5–6 minutes until vegetables are tender and the spinach has wilted.
- Add Lentils and Sauce: Stir in the lentils, marinara sauce, Italian seasoning, salt, and pepper. Allow the mixture to simmer for 5 minutes to blend the flavors, then remove from heat.
- Prepare Cheese Mixture: In a medium bowl, combine the low-fat ricotta cheese, egg, and grated Parmesan cheese. Mix well until smooth and creamy.
- Assemble Lasagna Layers: Spread a thin layer of the veggie sauce on the bottom of a 9×13-inch baking dish. Layer 3 cooked noodles over the sauce, followed by half the ricotta mixture, one-third of the veggie sauce, and one-third of the shredded mozzarella cheese. Repeat this layering once more.
- Final Layer: Finish with the remaining noodles, sauce, and mozzarella cheese on top.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and golden brown.
- Rest and Serve: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil or parsley, if desired, and serve warm.
Notes
- You can add cooked mushrooms or swap lentils for white beans for variety.
- This lasagna can be assembled ahead of time and refrigerated overnight before baking.
