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A slice of High Protein Veggie Lasagna with melted mozzarella and fresh spinach layers

High Protein Veggie Lasagna

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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 380
Ingredients Method

Ingredients
  

  • 12 high protein lasagna noodles
  • 500 g low -fat cottage cheese
  • 250 g non -fat Greek yogurt
  • 1 large eg g
  • 1/2 cup grated parmesan cheese
  • 3 cups shredded part-skim mozzarella cheese
  • 24 oz low -sugar marinara sauce
  • 2 cups fresh spinach, chopped
  • 1 medium zucchini , thinly sliced
  • 1 cup sliced mushrooms
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp sal t
  • 1/4 tsp black pepper

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a food processor, blend cottage cheese and Greek yogurt until smooth.
  3. Transfer the cheese mixture to a bowl and stir in the egg, parmesan, oregano, garlic powder, salt, and pepper.
  4. Sauté zucchini, mushrooms, and spinach in a pan for 5 minutes until softened then drain all excess liquid.
  5. Spread 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
  6. Layer lasagna noodles, 1/3 of the cheese mixture, 1/3 of the sautéed vegetables, and 1/2 cup of marinara sauce.
  7. Repeat layers twice more, finishing with noodles topped with remaining marinara and mozzarella cheese.
  8. Cover the dish with foil and bake for 30 minutes.
  9. Remove the foil and bake for an additional 20 minutes until the cheese is bubbly and golden.
  10. Let the lasagna rest for 15 minutes before slicing to allow the structure to set.