Go Back
A pot of deconstructed high protein lasagna

Deconstructed High Protein Lasagna

Jackie Silver MHSc, RDJackie Silver MHSc, RD
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine American, meal prep, Vegetarian
Servings 8 servings

Ingredients
  

  • 1 package whole grain lasagna noodles (roughly 375 - 450g)
  • 2 tbsp olive oil
  • 1/2 onion, chopped
  • 3-5 cloves garlic, finely chopped
  • Other chopped vegetables of choice: carrots, bell peppers
  • 11 oz spinach (can use fresh or frozen; there isn’t a specific amount you need because it shrinks so much. You can also throw in several handfuls. It’s up to you)
  • Pepper, to taste
  • 1 tbsp ground basil (can use fresh basil leaves if you'd like)
  • 1 tbsp ground oregano
  • Other spices of choice
  • 1 jar marinara sauce (roughly 28 oz)
  • 1 can lentils (about 540 ml - I like using no salt added versions)
  • 2 cups cottage cheese
  • 2 cups shredded mozzarella cheese

Instructions
 

  • Fill a large pot about ¾ full with water (or according to lasagna noodle package instructions) and bring to a boil.
  • Before putting the noodles into the pot, break them up into bite-sized pieces with your hands.
  • Add to the pot and cook according to package instructions or for about 8-10 minutes (until the noodles are tender). Drain the water.
  • Place the cooked noodles in a bowl for now.
  • Using the same large pot, heat up olive oil. Add onion and garlic and saute until cooked.
  • Add any other vegetables you’re using except for spinach (ie. carrots, bell peppers). Saute until slightly softened.
  • Throw in spinach, pepper, basil, oregano, and any other spices you plan to use.
  • Add marinara sauce and bring to a simmer.
  • Now add the lentils, lasagna noodles, cottage cheese, and shredded mozzarella cheese.
  • Stir thoroughly so the cheese melts and all the ingredients are mixed evenly together.
  • Serve right away or store in the fridge for 4-5 days or freezer for 1-3 months.

Notes

This lasagna comes out thick so if you want it to be thinner, add about 2/3 cup vegetable stock or water to add more liquid. I also recommend cooking the noodles al dente and then finishing them in the pot.
This recipe makes a lot of servings so if you want to make a smaller batch, you can cut the ingredients in half.
Keyword calcium, lentils, meal prep, one pot, protein, vegetables, vegetarian