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
Scale
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.
