High-Protein Veggie Lasagna
Layered lasagna with cottage cheese, lentils, spinach, and mozzarella—high-protein vegetarian lasagna that still tastes like Sunday USA comfort. Bake until bubbling and the center reaches 165°F.
🛒Ingredients
- 9–12 lasagna noodles (regular or no-boil)
- 1 tablespoon oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 cups cooked brown lentils (or 1 can lentils, drained)
- 4 cups marinara sauce
- 1 teaspoon Italian seasoning
- 16 ounces cottage cheese (or ricotta)
- 1 large egg
- 10 ounces frozen spinach, thawed and squeezed dry
- 3 cups shredded mozzarella, divided
- 1/2 cup grated Parmesan
- 1/2 teaspoon kosher salt
- Black pepper to taste
🔧Kitchen Tools Needed
- 9x13 baking dish
- Skillet
- Mixing bowl
- Instant-read thermometer
- Foil
📝Instructions
- 1
Heat oven to 375°F. Cook noodles if not using no-boil; drain.
- 2
Sauté onion in oil 5 minutes; add garlic 30 seconds. Stir in lentils, 3 cups marinara, and Italian seasoning; simmer 5 minutes until hot.
- 3
Mix cottage cheese, egg, spinach, 1 cup mozzarella, Parmesan, salt, and pepper.
- 4
Spread a thin layer of remaining marinara in a 9x13 dish. Layer noodles, lentil sauce, cheese mixture; repeat. Top with noodles, remaining sauce, and remaining mozzarella.
- 5
Cover with foil and bake 30 minutes; uncover 15–20 minutes until bubbling and center reaches 165°F. Rest 15 minutes before slicing. Refrigerate within 2 hours up to 4 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 420
🏷️Recipe Tags
❓Frequently Asked Questions
No cottage cheese?
Use whole-milk ricotta the same way.
Make ahead?
Assemble up to 1 day ahead, chill, then bake to 165°F (add time if cold).
Gluten-free?
Use GF lasagna noodles and check marinara labels.
Food safety?
Bake until center hits 165°F; chill leftovers within 2 hours; reheat to 165°F.
