Description
A delicious and protein-rich lasagna bake made with high-protein pasta, lean meat, and cheesy layers — quick, healthy, and perfect for busy weeknights.
Ingredients
Scale
- 12 oz high-protein pasta (chickpea, lentil, or protein-enriched)
- 1 lb lean ground turkey or chicken
- 2 cups marinara sauce (no sugar added)
- 1 cup low-fat cottage cheese
- 1 cup part-skim ricotta cheese
- 2 cups reduced-fat shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook high-protein pasta according to package directions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute.
- Add ground turkey or chicken, season with salt, pepper, and Italian seasoning, and cook until browned. Drain excess liquid.
- Stir in marinara sauce and simmer for 5 minutes.
- Preheat oven to 375°F (190°C).
- In a large bowl, mix pasta, meat sauce, cottage cheese, and ricotta until combined.
- Transfer mixture to a baking dish, top with mozzarella and Parmesan cheese.
- Bake uncovered for 20–25 minutes, until bubbly and golden.
- Garnish with basil or parsley before serving.
Notes
- Use whole wheat or lentil pasta for additional fiber and protein.
- Can be made ahead and refrigerated before baking.
- Great for meal prep — reheats well.