High-Protein Baked Lasagne Recipe

About this recipe

This hearty and protein-packed lasagne is perfect for dinner. Layers of seasoned ground beef, creamy ricotta, and melted mozzarella come together for a satisfying meal.

Ingredients

• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 75 Nos Oregano Sachet
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 500G Reggia Lasagne Pasta
• 2 x 140 g D'Lecta Shredded Mozzarella Shredded Cheese - Pack Of 2
• 200 g Old Hill Parmesan Cheese
• 200 g Hommade Tomato Puree
• 150 g Spring Onion (Kandychi Path)

Instructions

1. 1. In a large skillet, brown 1 lb of ground beef over medium heat until fully cooked, breaking it into crumbles. Drain any excess fat.
2. 2. Add tomato puree and 1 cup of water to the skillet with the cooked beef. Stir well and let it simmer for 5 minutes.
3. 3. In a medium bowl, combine 1 cup of ricotta cheese, 2 tablespoons of chopped spring onion, 1/2 teaspoon of oregano, and 1 egg. Mix until smooth and well blended.
4. 4. In a 9 x 13-inch baking dish, spread 1 1/2 cups of the meat sauce evenly across the bottom. Layer with half of the lasagne noodles, followed by half of the ricotta mixture, and then half of the shredded mozzarella cheese.
5. 5. Repeat the layers: spread another layer of meat sauce, the remaining lasagne noodles, the rest of the ricotta mixture, and the remaining mozzarella cheese.
6. 6. Top the final layer with the remaining meat sauce and sprinkle 1/4 cup of grated Parmesan cheese evenly over the top.
7. 7. Cover the dish tightly with aluminum foil and refrigerate overnight to allow the flavors to meld.
8. 8. Preheat your oven to 350°F (175°C).
9. 9. Remove the lasagne from the refrigerator and bake it uncovered for 50 to 60 minutes, or until the cheese is bubbly and golden brown.
10. 10. Let the lasagne rest for 10 minutes before slicing and serving.