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High Protein Veggie Lasagna: Easy & Healthy Recipe

High Protein Veggie Lasagna

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients
  

  • 2 medium zucchini diced
  • 2 medium yellow squash diced
  • 1 large red bell pepper chopped
  • 1 large yellow bell pepper chopped
  • 15 oz ricotta cheese part-skim
  • 2 cups mozzarella cheese shredded, divided
  • 1/2 cup parmesan cheese grated
  • 2 large eggs lightly beaten
  • 24 oz tomato sauce marinara works best
  • 9 pieces lasagna noodles lentil or chickpea pasta for extra protein
  • 1 tbsp Italian seasoning herbs dried

Instructions
 

  • Preheat the oven to 375F (190C). Lightly grease a 9x13 inch baking dish.
  • In a large skillet over medium heat, saute the zucchini, yellow squash, red bell pepper, and yellow bell pepper until tender and most of their moisture has evaporated. Set aside.
  • In a medium bowl, combine the ricotta cheese, eggs, half of the shredded mozzarella cheese, parmesan cheese, and Italian seasoning. Stir until well blended.
  • Spread a thin layer of tomato sauce on the bottom of the prepared baking dish.
  • Place 3 lasagna noodles over the sauce. Spread one-third of the ricotta cheese mixture evenly over the noodles.
  • Top with one-third of the sauteed vegetables and another layer of tomato sauce.
  • Repeat the layers (noodles, ricotta mixture, vegetables, sauce) two more times.
  • Sprinkle the remaining shredded mozzarella cheese evenly over the top.
  • Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
  • Remove the foil and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
  • Let the lasagna rest for 10 to 15 minutes before slicing and serving.