Making lasagna can be quite a challenge, even more so if you’re looking to eat healthily. This high protein lasagna recipe is very high in protein, which is useful for everyone.
This healthy recipe has 33.4 grams of protein per serving with adequate protein and whole grain carbohydrates. Making this meal especially good after a long day at work or right after the gym for a high protein meal.
Cheese is a good option to increase protein intake as well as fat, it can either removed to reduce the total calories or you can substitue parmesan cheese for
olive oil which will ad more antioxidants to the dish. Specifications Prep Time: 20 Minutes Cook time: 1 hour 20 minutes Servings: 6 Nutrition Facts Total Calories: 437 calories (kcal) Protein: 33.4 g Carbohydrate: 28.2 g Fat: 19.8 g Ingredients 8 Whole Grain Pasta Noodles For the Meat Layer ¼ Cup of Celery, diced ¼ Cup red Onion, diced 1 Pound of Extra Lean Ground Beef 1 Cup of Marinara Sauce (low in sugar) 1 – 2 Cloves of Garlic, minced 1 Tablespoon of Olive Oil 1 Teaspoon of Salt and Pepper 1 Teaspoon of Oregano For the White Sauce Layer 1 Cup of Mozzarella Cheese, shredded ½ Cup of Parmesan Cheese, shredded 8 Ounces of Ricotta Cheese 2 Whole Eggs 1 teaspoon of Italian Seasoning or (⅓ Teaspoon of dried Thyme, Basil, and Oregano) ½ Teaspoon of Garlic Powder 2 Tablespoons of Black Pepper Optional Ingredients ½ Cup of Ground Flax Seeds For Vegetarians, replace Ground Beef with Tofu ½ Cup of Cream to the White Sauce Layer (Increase cook time by 10 minutes) Replace Noodles with Sliced Eggplants Cooking Instructions 1. Put the pasta water on to boil: Get a large pot of salted water (1 Tablespoon salt for every 2 Liters of Water) on the stovetop on high heat. It can take a while for a large pot of water to come to a boil (this will be for your pasta), so prepare the sauce in the next steps while the water is heating. 2. Browning the ground beef: In a large pan heat 2 teaspoons of olive oil on medium-high heat. Add the ground beef and cook until it’s lightly browned on all sides. Drain all except 1-2 tablespoons worth of fat. 3. Cooking the Celery, Onions, Garlic, and add back the beef: Add the diced celery and onions to the pan. Cook for 4 minutes, until the onions are translucent and the celery has softened. Add the minced garlic and cook for another minute. Return the browned ground beef to the pan. Stirring to combine, then reduce the heat to low and cook for another 5 minutes. 4. Transfer to a medium-sized pot, adding the remaining sauce ingredients: Transfer the beef mixture to a medium-sized pot. Add the Marinara Sauce to the pot. Add the Italian seasoning, adjusting the amounts to taste. Sprinkle with garlic powder and/or garlic salt, to taste. Add salt, and note that you will later be adding Parmesan, which is salty. 5. Boil and Drain the Lasagna Noodles: By now the salted water you started heating in step one should be boiling. Add the dry lasagna noodles and cook them al dente, per package directions. (Note that the noodles may be cooked in advance) 6. Preheat the oven to 370°F 7. Assemble the lasagna: Using a casserole or a lasagna dish pour a layer of meat sauce at the bottom, followed by a layer of white sauce (saving a bit for the top), and finish with a layer of noodles. Follow this order until you run out of ingredients. 8. Finish with a layer of white sauce and the rest of your Mozzarella on top 9. Baking: Bake at 370°F for 45 minutes or until the top becomes golden and bubbly. 10. Serve: Leave the Lasagna to cool for at least 10 to 15 minutes before serving. Leftovers can keep up for about 5 days. You can reheat it in a conventional oven or microwave. Leave the aluminum on the top when storing in the fridge.