High-Protein Vegetarian Lasagna Recipe

Italian cuisine · 600 calories

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

  • 250G Fresh Pasta Co Fresh Egg Lasagne Sheets
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 1 Kg Carrots - 1kg
  • 250 G Veenas Fresh Garlic
  • - Sussex Wholefoods Organic Dried Basil
  • - Dolls House Miniature Handmade Parmesan Cheese Wheel
  • - Cooks & Co Sliced Mushrooms
  • 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
  • - Bazachi Arla Pro Mozzarella Professional Grated Cheese
  • - Petti Delicato Extra Fine Passata
  • 400G Sabarot Chia Seeds, 400G
  • 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
  • - Ktc Vegetable Oil
  • - Schwartz Italian Seasoning

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 carrot, and 2 tsp minced garlic. Sauté for about 10 minutes until the carrots are tender.
  3. 3. Stir in 1 3/4 cups passata, 1 tsp dried basil, and 1 tsp italian seasoning. Simmer the mixture for 5 minutes to blend the flavors.
  4. 4. In a mixing bowl, combine 2 tbsp chia seeds with 6 tbsp water and let sit for 5 minutes to thicken. 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.