High Protein Lasagna

Lasagna is perfect for making in large batches. It is convenient and packed with layers of delicious protein, rich tomato sauce, and gooey cheese. While it may sound heavy, you can enjoy this cheesy, saucy classic by swapping in low-calorie ingredients to stay on track with your macros. Give this cheesy, high-protein lasagna recipe a try!

Lasagna Origin

Lasagna originated in Italy. However, the dish we know today—with multiple repeating layers of meat sauce, cheese, and pasta—evolved from a sheet pasta called laganum used by the Romans. The modern version became popular in the Emilia-Romagna region and is now a beloved Italian classic enjoyed worldwide.

Ingredients

• 8 sheets of lasagna pasta
• 1 lb lean ground beef (97/3)
• Fat-free mozzarella cheese (amount as desired)
• 1 carrot

Cheese Sauce:

• 2 cups cottage cheese
• 1 tsp salt
• 2 tsp garlic powder

Meat Sauce:

• 1 jar pasta sauce
• ½ tbsp Italian seasoning
• ½ tbsp garlic powder
• 2 tsp paprika
• 1 tsp salt
• 1 tsp pepper
• 1 beef bouillon cube (optional)
• 1 medium carrot, peeled and shredded
• 1 small onion, diced
• 1 tbsp olive oil (for sautéing)

Click on the images for the direct link to the ingredients/tools I used:

High Protein Lasagna Instructions

Cook lasagna pasta sheets according to package directions. Drain and set aside.
In a blender or food processor, combine cottage cheese, salt, and garlic powder until smooth. Set aside.

Heat olive oil in a pan over medium heat. Sauté diced onions until translucent.
Add shredded carrots and cook until softened.

Add ground beef to the pan and cook until browned.

Stir in Italian seasoning, garlic powder, paprika, salt, nd pepper.
Pour in the pasta sauce and add the beef bouillon cube if using. Simmer for 10 minutes, stirring occasionally.

Preheat oven to 375°F.
In a baking dish, layer the lasagna as follows: meat sauce, pasta sheets, cottage cheese sauce, meat sauce, pasta sheets, cheese sauce, meat sauce, then top with shredded mozzarella cheese.

Cover the dish with foil and bake for 25 minutes.

Remove foil and bake for an additional 15–20 minutes until the cheese is melted and bubbling.

Let rest for 5 minutes before serving. Enjoy!

High Protein Lasagna Storage Tips

• Let the lasagna cool to room temperature before storing. Place it in an airtight container in the fridge for up to 3–4 days.
• For longer storage, wrap the lasagna in plastic wrap and then aluminum foil, or place it in a freezer-safe container, and freeze for up to 3–4 months. To reheat, thaw the frozen lasagna in the fridge overnight, then bake in the oven at 375°F for about 20–30 minutes. Cover it with foil while reheating to prevent it from becoming too dry. For convenience, portion the lasagna before freezing.

Lasagna Cooking Tips

• Slightly undercook the lasagna sheets, as they will finish cooking in the oven.
• Add thin, even layers, and do not overfill the baking dish.
• Mix the cheese sauce with parmesan for a richer flavor.
• After baking, let the lasagna rest before slicing for cleaner portions.

If you enjoyed this high protein lasagna recipe, you might also like my ground beef cottage cheese bowl.