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
Nutrition (Approximate Per Serving)
- Calories: 420–480
- Protein: 40–50 g
- Carbs: 10–18 g
- Fat: 18–24 g
(Varies depending on ingredients used.)
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)
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
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
Step 1: Prepare the Zucchini (If Using)
- Slice zucchini lengthwise into thin strips.
- Lay on paper towels.
- Sprinkle lightly with salt.
- Let sit for 20 minutes.
This draws out moisture.
Pat dry thoroughly before using.
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.
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.
Step 4: Preheat Oven
Preheat oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
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
Step 6: Bake
Cover with foil.
Bake:
- 35 minutes covered
Remove foil.
Bake:
- 15–20 minutes uncovered
The top should be golden and bubbly.
Step 7: Rest
Allow lasagna to rest for 15–20 minutes before slicing.
This helps it hold together and improves texture.
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.
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
