High-Protein Vegetarian Lasagna Recipe

About this recipe

This hearty and protein-packed vegetarian lasagna is perfect for dinner. Layered with nutrient-rich vegetables, creamy cottage cheese, and flavorful spices, it’s a satisfying solution for a wholesome meal.

Ingredients

• 500 g Pastazara Lasagne Gialle
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 50 g + 30 g Snapin Oregano Seasoning + Chilli Flakes Combo
• 6 pcs Licious Brown Eggs
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 125 g Cremini Mushroom
• 250 g Zucchini Yellow
• 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
• 250 g Zucchini Green
• 200 g Hommade Tomato Puree
• 16 g Orika Oregano
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil

Instructions

1. 1. Cook 6 lasagna noodles in boiling water for about 12 minutes until al dente. Drain, rinse under cold water, and set aside.
2. 2. Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 cup diced onion, 1 1/2 cups grated zucchini, and 2 tsp minced garlic. Sauté for about 10 minutes until the zucchini is tender.
3. 3. Stir in 1 3/4 cups tomato puree, 1 tsp dried oregano, and 1/2 tsp dried oregano. Simmer the mixture for 5 minutes to blend the flavors.
4. 4. In a mixing bowl, beat 2 eggs. Add 2 cups ricotta cheese, 4 tbsp grated Parmesan cheese, 1 cup sliced mushrooms, and 1 cup diced zucchini. Mix until well combined.
5. 5. Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the sauce mixture. Layer 2 lasagna noodles, followed by half of the ricotta cheese mixture, and a portion of the sauce. Repeat the layers, finishing with a layer of sauce on top.
6. 6. Sprinkle 1 cup shredded mozzarella cheese evenly over the top. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
7. 7. Let the lasagna rest for 10 minutes before slicing and serving.