Lazier Lasagna
Faget about all your lasagna troubles and make this high-protein version instead
Who hates a really good lasagna?
Probably not you, probably not me, and definitely not Garfield.
Who hates prepping lasagna?
I can tell you that I proudly fly that flag.
Between cooking the noodles, making the ricotta filling, making the sauce, layering all the ingredients in the right amounts, AND then waiting another 45 minutes for everything to bake…
I’m 100% ready to just buy a frozen lasagna after all that.
Ok, ok. I know it’s not that serious, but all the steps and cooking time keep me from making lasagna more often.
Plus, those pesky calories coming from layers of carbs and gooey fats are a reason too.
1.5 cups of your average lasagna can have around 600 calories, a whopping 30g of fat, and not much more than 30g of protein!
I know lasagna is a comfort food, but none of that sounds comforting to me.
That’s where this lazier lasagna comes to turn things around.
In 30 minutes, you can drum up a plate of high-protein lasagna that’s:
Under 450 calories.
Over 40g of protein.
Only 17g of fat per serving.
And you won’t need a whole labor of love to make it either.
Just make some sauce and lasagna sandwiches, bake them, and you’re ready to go!
Trust me. You won’t miss any of the hassle or calories after trying this!
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Here are a few notes regarding the recipe:
Significantly reduce the prep time by using a store-bought marinara sauce.
Make sure it’s low in sugar and fat.
This recipe uses no-boil noodles to keep the cooking time down.
You can use regular lasagna noodles, but the cooking time will increase.
Use as many fresh herbs in the sauce and filling as you can.
When broiling the cheese, make sure to check it every 30 seconds to avoid burning it.
Feel free to substitute the ground beef with lean ground turkey or chicken.
Lazier Lasagna
41G Protein Per Serving | 438 Calories | 30 Minutes | 6 Servings
Ingredient List
Lasagna Filling
1 cup non-fat cottage cheese
1 cup skim ricotta cheese
1 1/2 cups shredded part-skim mozzarella
1/2 cup grated parmesan
1 egg
2 tsp dried parsley (or fresh parsley)
1/4 tsp salt
Marinara Meat Sauce
1 pound 96/4 ground beef
28 oz can of crushed San Marzano tomatoes
4 garlic cloves, minced
1 medium onion, chopped
1 tsp Italian seasoning
1 tsp salt
1/4 tsp black pepper
1 tsp olive oil
Handful of fresh basil leaves
Other Ingredients
6 no-boil lasagna noodles
Cooking Instructions
Preheat the oven to 350 degrees. In a bowl, mix all ingredients under the lasagna filling list. Set aside.
Pour the olive oil into a pot and preheat to medium. Add the onion to sauté for 3-5 minutes followed by the garlic to sauté until fragrant.
Toss in the ground beef to brown. Once browned, add the tomatoes.
Season with Italian seasoning, black pepper, and salt. Let the sauce simmer lightly while prepping the other ingredients.
In a separate pot, bring water up to a boil and add the no-boil noodles to soften for 4-5 minutes. Drain after cooking.
Slice each noodle in half and spread 2.5 oz of the lasagna filling to six of the halves. Close the lasagna sandwiches with the unused halves.
Top each sandwich with 1/4 cup mozzarella cheese and add them on a baking sheet. Toss in the oven to cook for 5 minutes.
Turn on the broiler to melt the cheese for 2-3 minutes. Remove the lasagna from the oven.
Add fresh basil leaves to the meat sauce. Spoon 3/4 cup of the sauce onto a plate and place one of the lasagna sandwiches on top of the sauce. Sprinkle with parsley and enjoy!
Don’t forget to check out the archive here for other gourmet high-protein recipes.
Eat Well,
Marcus Matkins