High Protein Veggie Lasagna: Discover a Tasty Twist!
Indulge in a wholesome High Protein Veggie Lasagna that combines the creaminess of cheese with layers of vibrant vegetables. This delightful dish is perfect for family dinners or meal prep, offering a nutritious alternative to traditional lasagna. With fresh spinach, zucchini, bell peppers, and mushrooms enveloped in rich marinara sauce and gooey mozzarella, this recipe not only satisfies the taste buds but also packs a protein punch. Easy to prepare and highly customizable, you can enjoy it any day of the week!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, chopped
- 1 medium zucchini, thinly sliced
- 1 medium bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cups marinara sauce
- 9 whole wheat lasagna noodles
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, sauté sliced zucchini, diced bell pepper, and sliced mushrooms in olive oil for 5-7 minutes. Add chopped spinach until wilted and season.
- In a mixing bowl, combine ricotta cheese, an egg, half of the grated Parmesan, salt, and pepper until smooth.
- In a 9×13 inch baking dish, layer marinara sauce, noodles, ricotta mixture, sautéed veggies, and mozzarella cheese. Repeat layers finishing with noodles topped with sauce and remaining cheeses.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until golden.
- Let cool for 10 minutes before serving.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 6g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg