This lasagna delivers the comfort of traditional lasagna while significantly increasing protein and reducing carbs. Using a combination of lean meat, cottage cheese, and low-carb noodle alternatives creates a hearty, satisfying meal.

Yield

• 8 large servings

Prep Time

• 25 minutes

Cook Time

• 50–60 minutes

Total Time

• About 1 hour 25 minutes

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Nutrition (Approximate Per Serving)

• Calories: 420–480
• Protein: 40–50 g
• Carbs: 10–18 g
• Fat: 18–24 g

(Varies depending on ingredients used.)

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Ingredients

Meat Sauce

• 2 lb (900 g) lean ground beef (90–93% lean)
• 1 tbsp olive oil
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1 can (28 oz / 800 g) crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp Italian seasoning
• ½ tsp oregano
• ¼ tsp red pepper flakes (optional)

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Protein Cheese Layer

• 2 cups (450 g) low-fat cottage cheese
• 1 cup (225 g) part-skim ricotta cheese
• 2 large eggs
• 1½ cups (170 g) shredded mozzarella
• ½ cup (50 g) grated Parmesan
• 2 tbsp chopped parsley

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Low-Carb Noodle Options (Choose One)

Option A: Zucchini Lasagna

• 4 large zucchini, sliced lengthwise into thin strips

Option B: Hearts of Palm Lasagna Sheets

• 2 packages lasagna-style hearts of palm sheets

Option C: Protein Pasta

• 12 oz (340 g) high-protein lasagna noodles, cooked according to package directions

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Step 1: Prepare the Zucchini (If Using)

1. Slice zucchini lengthwise into thin strips.
2. Lay on paper towels.
3. Sprinkle lightly with salt.
4. Let sit for 20 minutes.

This draws out moisture.

Pat dry thoroughly before using.

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Step 2: Make the Meat Sauce

Heat olive oil in a large skillet over medium-high heat.

Add:

• Onion
• Garlic

Cook 2–3 minutes.

Add ground beef.

Cook until browned and no longer pink.

Drain excess fat if necessary.

Stir in:

• Crushed tomatoes
• Tomato paste
• Salt
• Pepper
• Italian seasoning
• Oregano
• Red pepper flakes

Simmer 15–20 minutes until thickened.

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Step 3: Make the Protein Cheese Layer

In a large bowl combine:

• Cottage cheese
• Ricotta
• Eggs
• 1 cup mozzarella
• Parmesan
• Parsley

Mix until smooth and evenly combined.

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Step 4: Preheat Oven

Preheat oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish.

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Step 5: Assemble the Lasagna

Layer 1

• Thin layer of meat sauce

Layer 2

• Zucchini strips (or chosen noodle)

Layer 3

• One-third cheese mixture

Layer 4

• Meat sauce

Repeat layers until ingredients are used.

Finish with:

• Remaining meat sauce
• Remaining mozzarella cheese

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Step 6: Bake

Cover with foil.

Bake:

• 35 minutes covered

Remove foil.

Bake:

• 15–20 minutes uncovered

The top should be golden and bubbly.

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Step 7: Rest

Allow lasagna to rest for 15–20 minutes before slicing.

This helps it hold together and improves texture.

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Meal-Prep Tips

• Refrigerates well for 4–5 days.
• Freezes well for up to 3 months.
• Individual portions can be reheated in the microwave or oven.

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Extra-High-Protein Version (55–60g Protein Per Serving)

Make these swaps:

• Use 2½ lb (1.1 kg) lean ground beef or ground turkey.
• Replace ricotta entirely with cottage cheese.
• Add 1 cup liquid egg whites to the cheese mixture.
• Increase mozzarella to 2 cups.
• Use hearts of palm sheets instead of traditional noodles.

This boosts protein substantially while keeping carbohydrates relatively low.

Serving Suggestions

Pair with:

• A simple green salad
• Roasted broccoli
• Garlic green beans
• Sautéed spinach