Go Back
–+ servings
High Protein Veggie Lasagna

High Protein Veggie Lasagna That's Comfort Food Supreme

High Protein Veggie Lasagna is a delicious comfort food makeover with layers of nutritious vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 medium zucchini Adds depth and texture; can substitute with gluten-free pasta or use only vegetables.
  • 3 cups bell peppers Contributes sweetness and color; use a mix of red, yellow, and green for vibrance.
  • 4 cups spinach Provides nutrients and a hint of earthiness; fresh leaves are preferable.
For the Cheese Mixture
  • 15 oz ricotta cheese Creaminess and moisture; substitute with cottage cheese for increased protein.
  • 1 large egg Binds the ricotta; can omit if using cottage cheese.
  • 1 teaspoon garlic powder Adds a savory depth; fresh garlic can also be used for a more robust flavor.
  • 1 tablespoon Italian seasoning Offers aromatic herbal notes; adjust according to personal preference.
  • to taste salt Essential for seasoning; add to taste.
  • to taste pepper Essential for seasoning; add to taste.
  • 1/2 cup parmesan cheese Enhances flavor and adds a salty bite; can be replaced with nutritional yeast for a dairy-free option.
For the Topping
  • 2 cups mozzarella cheese Melty topping that creates a bubbly crust; use part-skim for a lighter option.

Equipment

  • large skillet
  • Baking Dish
  • Medium Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your baking dish and prepare your fresh vegetables for sautéing.
  2. In a large skillet, heat a glug of olive oil over medium heat. Add diced bell peppers and fresh spinach. Sauté for about 5–7 minutes until the vegetables are tender and vibrant.
  3. In a medium bowl, combine ricotta cheese, an egg (if using), garlic powder, Italian seasoning, salt, pepper, and grated parmesan. Mix well until smooth and creamy.
  4. Spread a thin layer of the ricotta mixture on the bottom of your baking dish. Place a layer of zucchini slices or noodles on top, followed by half of the sautéed vegetable mix and another layer of the ricotta mixture.
  5. Continue the layering process by adding more zucchini or noodles, the remaining sautéed vegetables, additional ricotta mixture, and a final topping of mozzarella.
  6. Cover the lasagna with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10–15 minutes until the cheese is melted and bubbly.
  7. Once baked, remove the lasagna from the oven and let it rest for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 22gFat: 15gSaturated Fat: 8gCholesterol: 70mgSodium: 400mgPotassium: 650mgFiber: 5gSugar: 5gVitamin A: 30IUVitamin C: 90mgCalcium: 25mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Can be made ahead of time for convenience.

Tried this recipe?

Let us know how it was!