Ingredients
Meat Sauce
- 1.5 lb lean ground turkey or lean beef (90–93% lean)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 large can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp Italian seasoning
- 1 tsp dried basil
- Salt & pepper to taste
Protein Cheese Layer
- 2 cups cottage cheese (low-fat or regular)
- 1 cup non-fat Greek yogurt
- 2 large eggs
- 1 cup shredded mozzarella (part-skim)
- ½ cup grated Parmesan
- Salt & pepper
Lasagna Layers
- 9–12 lasagna noodles (whole wheat or high-protein)
- OR no-boil noodles
- OR zucchini slices for low-carb
Topping
- 1½ cups shredded mozzarella
- Optional: extra Parmesan
Instructions
1. Make the Meat Sauce
- Brown ground meat in a large skillet.
- Add onion + garlic; sauté until soft.
- Stir in crushed tomatoes, tomato paste, and seasonings.
- Simmer 10–15 minutes.
2. Mix the High-Protein Cheese Layer
In a bowl, combine:
- cottage cheese
- Greek yogurt
- eggs
- mozzarella
- Parmesan
- salt & pepper
Mix until smooth.
3. Assemble the Lasagna
- Preheat oven to 375°F (190°C)
- Spread 1 cup of meat sauce on the bottom of a 9×13 pan
- Layer noodles (3–4 noodles)
- Spread ⅓ of the cheese mixture
- Add 1 cup meat sauce
- Repeat layers 2 more times
- Top with remaining mozzarella
4. Bake
- Cover with foil
- Bake 25 minutes
- Remove foil and bake 10–15 minutes until bubbly & golden
- Let rest 10 minutes before slicing
Optional High-Protein Upgrades
- Add 1 cup cooked lentils into the meat sauce
- Add 1 cup chopped spinach to the cheese layer
- Use protein lasagna noodles
- Mix protein powder (unflavored) into cottage cheese layer
Macros (Approx per Serving)
- Calories: ~350–450
- Protein: 35–45g
- Carbs: 25–30g
- Fat: 12–18g
