High Protein Veggie Lasagna Recipe
A nutritious and flavorful high protein veggie lasagna featuring layers of tender zucchini, sautéed bell peppers, spinach, and a creamy ricotta mixture, topped with melted mozzarella and parmesan cheese. Perfect for a balanced vegetarian meal packed with protein and vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 medium zucchini, thinly sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup spinach
Cheese Mixture
- 1 1/2 cups low-fat ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 egg
Seasonings
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat and Sauté Vegetables: Preheat your oven to 375°F (190°C). Lightly sauté the diced red and yellow bell peppers along with the spinach in a skillet until they are tender and cooked through, enhancing their flavors and softening their texture for layering.
- Prepare Ricotta Mixture: In a mixing bowl, combine the low-fat ricotta cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well incorporated, creating a creamy, flavorful filling.
- Assemble the Lasagna Layers: In a baking dish, start layering by placing a layer of thinly sliced zucchini (or lasagna noodles if preferred), then add a portion of the sautéed vegetables, followed by a layer of the ricotta cheese mixture. Sprinkle shredded mozzarella over this layer to add richness and meltiness.
- Repeat Layers and Bake Covered: Repeat the layering sequence until all ingredients are used, finishing with a generous topping of parmesan and mozzarella cheese. Cover the dish with foil to retain moisture and bake in the preheated oven for 25 minutes.
- Finish Baking Uncovered: Remove the foil and bake for an additional 10 minutes, or until the top becomes golden brown and bubbly. Allow the lasagna to rest for a few minutes before serving to help it set and improve slicing.
Notes
- For a gluten-free version, use zucchini slices as a noodle substitute as shown.
- Low-fat ricotta helps reduce calories while maintaining creaminess.
- Customize with additional vegetables like mushrooms or eggplant if desired.
- Resting the lasagna after baking helps it firm up and improves texture when serving.
- Use fresh herbs like basil or oregano for added flavor if desired.
Keywords: high protein, veggie lasagna, vegetarian, low-fat ricotta, zucchini lasagna, healthy Italian recipe
Find it online: https://annakocht.com/high-protein-veggie-lasagna-recipe/
