Description
Protein-packed healthy veggie lasagna layered with whole wheat noodles, cottage cheese, ricotta, lentils, sautéed vegetables, marinara, and golden mozzarella.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
4 garlic cloves, minced
8 ounces mushrooms (225 g), sliced
2 medium zucchini (400 g), diced
5 ounces fresh spinach (140 g)
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons Italian seasoning, divided
2 cups low-fat cottage cheese (450 g)
1 cup part-skim ricotta (240 g)
2 large eggs
1/2 cup grated Parmesan cheese (50 g)
1 1/2 cups cooked lentils (300 g)
12 whole wheat oven-ready lasagna noodles
4 cups marinara sauce (960 ml)
2 cups shredded part-skim mozzarella cheese (225 g)
2 tablespoons chopped fresh basil
Instructions
1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat.
3. Add onion and garlic, then cook for 3 to 4 minutes until fragrant.
4. Add mushrooms and cook for 6 to 8 minutes until browned and moisture has evaporated.
5. Add zucchini, spinach, salt, pepper, and 1 teaspoon Italian seasoning, then cook for 5 minutes until softened.
6. In a large bowl, mix cottage cheese, ricotta, eggs, Parmesan, lentils, and remaining Italian seasoning.
7. Spread 1 cup marinara sauce in the baking dish.
8. Layer 4 noodles, half the protein filling, half the vegetable mixture, 1 cup mozzarella, and 1 cup marinara.
9. Repeat the layers, then finish with remaining noodles, marinara, and mozzarella.
10. Cover tightly with foil and bake for 35 minutes.
11. Remove foil and bake for 15 to 20 minutes until bubbling and golden.
12. Rest for 15 to 20 minutes before slicing.
13. Garnish with fresh basil and serve.
Notes
Blend the cottage cheese before mixing for a smoother filling.
Cook the vegetables until excess moisture evaporates to avoid watery lasagna.
Use a thick marinara sauce for the best structure.
Let the lasagna rest before slicing so the layers set cleanly.
For extra protein, add crumbled tofu or extra lentils.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American Italian
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 8 g
- Sodium: 640 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 8 g
- Protein: 27 g
- Cholesterol: 88 mg