Description
This high protein veggie lasagna is a meatless, nutritious twist on a comfort classic. Loaded with veggies, ricotta, and melted cheese, it’s great for meal prep, family dinners, or a healthy indulgence.
Ingredients
Scale
- 1 medium zucchini, thinly sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup spinach
- 1 1/2 cups low-fat ricotta
- 1 1/2 cups shredded mozzarella
- 1/2 cup grated parmesan
- 1 egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
1. Preheat oven to 375°F (190°C). Lightly sauté bell peppers and spinach until tender.
2. Mix ricotta, egg, garlic powder, Italian seasoning, salt, and pepper in a bowl.
3. Layer zucchini or noodles, veggies, ricotta, and mozzarella in a baking dish.
4. Repeat layers and top with cheese. Cover and bake for 25 minutes.
5. Remove foil, bake 10 more minutes until golden. Let rest before serving.
Notes
Swap ricotta for cottage cheese to boost protein.
Add lentils or tofu for extra plant-based protein.
Use gluten-free noodles if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 5g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg