High Protein Veggie Lasagna
Layers of zucchini, bell peppers, spinach, and creamy ricotta make this healthy vegetarian lasagna a filling dinner packed with protein and veggies.
Equipment
- 9x13 baking dish
- Skillet
- Mandoline or knife
Ingredients
- 1 medium zucchini thinly sliced lengthwise
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 2 cups fresh spinach chopped
- 2 cups low-fat ricotta cheese
- 1.5 cups shredded part-skim mozzarella
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 2 teaspoons garlic powder
- 1.5 teaspoons Italian seasoning
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C). Sauté diced bell peppers and spinach in olive oil until softened, about 5 minutes.
- Slice zucchini thinly; salt and pat dry to remove moisture.
- Mix ricotta, egg, garlic powder, Italian seasoning, salt, pepper, and half Parmesan until smooth.
- In greased 9x13 dish, layer ricotta base, zucchini slices, veggies, ricotta mix, mozzarella. Repeat 2-3 times; top with cheeses.
- Cover with foil; bake 25 minutes. Uncover, bake 15 minutes until golden. Rest 10 minutes.
Notes
- Salt zucchini ahead for best texture.
- Add lentils for extra protein.
- Air fry veggies for quicker prep.