This high-protein veggie lasagna layers creamy ricotta and cottage cheese with bright spinach, zucchini, and bell pepper for a hearty, meat-free main dish. It smells of warm tomato and melted mozzarella, has a satisfying mix of soft noodles and tender vegetables, and gives a boost of protein from the cheeses and egg. If you enjoy balanced, protein-forward meals, try pairing it with a lighter soup like the crave-worthy high-protein tomato soup for a comforting weeknight dinner.
Recipe Information
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 65 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 420 kcal
- Protein: 28 g
- Carbohydrates: 42 g
- Fat: 15 g
- Fiber: 5 g
- Sugar: 8 g
- Sodium: 560 mg
Why Make This High Protein Veggie Lasagna
This lasagna is a great way to enjoy a classic comfort dish while adding more protein and vegetables. The ricotta and cottage cheese give creamy texture and extra protein, while spinach and bell pepper add color, vitamins, and a fresh bite. It’s filling without relying on meat, smells delicious as it bakes, and slices into neat portions that are great for family meals or meal prep.
How to Make High Protein Veggie Lasagna
The method is straightforward: cook noodles, mix the cheesy filling, layer with sauce and veggies, then bake until bubbly. No advanced techniques are needed, but small details—like draining noodles well and letting the lasagna rest after baking—make slices clean and the texture just right.
Ingredients:
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups spinach, chopped
- 1 zucchini, sliced
- 1 bell pepper, diced
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1 cup cottage cheese
- 1 egg
- Salt and pepper to taste
- Italian seasoning to taste
Directions:
Step 1: Preparation
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions. Drain the noodles well and lay them flat on a clean towel or tray to prevent sticking. Wash and chop the spinach, slice the zucchini, and dice the bell pepper so the veggies are ready for layering.
Step 2: Mixing
In a medium bowl, combine 2 cups ricotta cheese, 1 cup cottage cheese, 1 egg, salt, pepper, and Italian seasoning. Stir until smooth and evenly seasoned. Taste a small spoonful and adjust salt or seasoning as needed—it should be flavorful enough to lift the vegetables and sauce.
Step 3: Baking
Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking. Place 3 lasagna noodles over the sauce. Spoon and spread half of the ricotta-cottage mixture over the noodles. Top with half of the chopped spinach, sliced zucchini, diced bell pepper, and a generous layer of shredded mozzarella. Repeat the layering: sauce, 3 noodles, the remaining ricotta mixture, remaining veggies, and mozzarella. For the top layer, place the last 3 noodles, cover with marinara sauce, and finish with the remaining mozzarella. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake an additional 15 minutes until the cheese on top is bubbly and lightly golden.
Step 4: Finishing
Let the lasagna cool for 5–10 minutes before slicing to allow layers to set. This rest time improves texture and makes clean servings easier. Garnish with a sprinkle of extra Italian seasoning or chopped fresh basil if you like. Serve warm and enjoy the blend of creamy cheese, tender veggies, and flavorful tomato sauce.
How to Serve High Protein Veggie Lasagna
Serve slices with a bright green salad or steamed vegetables to add freshness. A crisp white wine or a sparkling water with lemon pairs nicely. For a cozy family dinner, add garlic bread for crunch. For lighter meals, pair one slice with a cup of clear soup and a side of roasted asparagus.
How to Store High Protein Veggie Lasagna
- Refrigerator: Store covered in an airtight container or wrapped tightly with foil for up to 4 days.
- Freezer: Cool completely, then wrap tightly in foil and place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat single servings in the microwave for 2–3 minutes until hot. For whole or large portions, reheat covered at 350°F (175°C) for 20–30 minutes until warmed through.
Expert Tips for Perfect High Protein Veggie Lasagna
- Don’t overcook noodles: Cook to al dente so they finish cooking in the oven and won’t become mushy.
- Drain well: Remove excess water from cooked noodles and veggies to prevent a watery lasagna.
- Even layers: Spread fillings evenly for uniform slices and consistent flavor in every bite.
- Rest before slicing: Letting it cool helps the lasagna set and gives cleaner portions.
- Swap cheeses: Use part-skim ricotta or low-fat cottage to reduce fat, or add grated Parmesan for a sharper flavor.
- Season as you go: Taste the ricotta mix before layering to ensure the seasoning carries through the dish.
Delicious Variations
- Mexican-style: Use a chunky tomato-chili sauce, add black beans, corn, and sprinkle with pepper jack cheese.
- Pesto veggie: Replace half the marinara with basil pesto for herb-forward flavor and swap mozzarella for fresh mozzarella slices.
- Mushroom boost: Sauté mushrooms with garlic and onion and add them into the veggie layers for an earthy note.
- Gluten-free: Use certified gluten-free lasagna noodles or thinly sliced eggplant in place of noodles.
- Lower-fat: Use part-skim cheeses and increase spinach to keep volume while reducing calories.
Frequently Asked Questions
-
How many servings does this recipe make?
- This recipe makes about 6 servings, depending on portion size. Slice into six equal pieces for balanced portions.
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Can I use no-boil lasagna noodles?
- Yes. If using no-boil noodles, follow package directions and ensure there is enough sauce to hydrate them during baking. You may need to add a few extra minutes covered.
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Can I add other vegetables or proteins?
- Absolutely. Add mushrooms, eggplant, or roasted red peppers. For extra protein, mix in cooked lentils or finely diced cooked chicken or turkey if you’re not strictly vegetarian.
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Is it possible to make this ahead?
- Yes. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the covered baking time if it’s cold from the fridge.
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How do I prevent the lasagna from being watery?
- Drain cooked noodles and squeeze excess moisture from veggies. Use a thicker marinara and don’t overload with watery vegetables. Let it rest after baking so excess liquid is reabsorbed.
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Can I freeze single servings?
- Yes. Cut portions and wrap individually in foil or use freezer-safe containers. Freeze for up to 3 months and reheat from thawed or frozen (longer reheating time if frozen).
Conclusion
This High Protein Veggie Lasagna is a comforting, protein-rich meal that balances creamy cheeses with fresh vegetables and savory tomato sauce. It’s easy to assemble, bakes into a bubbly, aromatic dish, and stores or freezes well for future dinners. For another lean, protein-packed take on vegetable lasagna, you can explore this high-protein vegetable lasagna for inspiration. Give this recipe a try—you’ll enjoy the warm flavors and satisfying texture, and it’s a great meal to share with family and friends.
Print
High Protein Veggie Lasagna
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty, meat-free lasagna layered with creamy ricotta, cottage cheese, fresh vegetables, and a savory marinara sauce.
Ingredients
- 9 lasagna noodles
- 2 cups ricotta cheese
- 2 cups spinach, chopped
- 1 zucchini, sliced
- 1 bell pepper, diced
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1 cup cottage cheese
- 1 egg
- Salt and pepper to taste
- Italian seasoning to taste
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles in salted boiling water according to package instructions. Drain and lay flat to cool.
- In a bowl, mix ricotta, cottage cheese, egg, salt, pepper, and Italian seasoning until smooth.
- Spread a thin layer of marinara sauce in a baking dish. Layer 3 noodles, half of the cheese mixture, half of the veggies, and a layer of mozzarella. Repeat the layers.
- Finish with the last 3 noodles topped with marinara and the remaining mozzarella. Cover and bake for 25 minutes, then uncover and bake for an additional 15 minutes until bubbly.
- Let cool for 5-10 minutes before slicing and serve.
Notes
Resting the lasagna after baking improves texture and makes slicing easier. Consider pairing with a salad or garlic bread.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 120mg
