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High-Protein Vegetarian Lasagne

  • Writer: Janice Tracey
    Janice Tracey
  • Jul 25
  • 2 min read
Large dish of lasagne with tomatoes and herbs on top
High Protein Vegetarian Lasagne

High-Protein Vegetarian Lasagne: 30+g protein per portion


Serves: 4 | Prep Time: 25 min | Cook Time: 45 min | Total Time: 1 hr 10 min


Ingredients


Roasted Veggies:

  • 2 peppers (red/yellow), cut into 2cm chunks

  • 1 courgette (~300g), quartered and chopped

  • 1 large sweet potato, peeled and chopped (~200g)

  • 1 tin (400g) green lentils, drained and rinsed

  • 3 tbsp extra virgin olive oil

  • Salt and pepper, to taste

Tomato Base:

  • 1 large onion, finely chopped

  • 1 stalk celery, finely chopped

  • 2 garlic cloves, crushed

  • ½ tsp dried chilli flakes (optional)

  • 2 x 400g tins chopped tomatoes

  • 2 tsp Italian seasoning or dried oregano

  • 200ml vegetable stock

Lasagne Layers:

  • 100g fresh spinach (optional)

  • 180g lentil-based lasagne sheets (e.g. yellow lentil or split pea)

Cheese Layer:

  • 600–750g cottage cheese

  • 3 egg whites (about 100g), whisked and mixed into the cottage cheese

  • Freshly ground black pepper, to taste

  • Optional grated cheddar (not included in nutrient count)


Method

  1. Roast the Veg: Preheat oven to 200°C (180°C fan). Toss peppers, courgette, sweet potato, and lentils in olive oil, season, and roast for 25 minutes or until tender.

  2. Make the Tomato Sauce: While the veg roasts, heat a pan with a little oil. Sauté onion, celery, garlic, and chilli flakes until soft. Add chopped tomatoes, herbs, and stock. Simmer uncovered for 15 minutes until slightly thickened.

  3. Prepare Cheese Mixture: Mix cottage cheese with whisked egg whites and season well.

  4. Assemble Lasagne: In a large baking dish, layer tomato sauce, roasted veg, spinach, lasagne sheets, and cheese mix. Repeat layers, ending with a cheese topping.

  5. Bake: Cover with foil and bake at 180°C for 30 minutes. Uncover and bake another 10–15 minutes until golden and bubbling.

  6. Rest & Serve: Let rest for 5–10 minutes before slicing. Serve with a green salad or steamed greens.

Instructions:

  1. Sauté onion, garlic and pepper in oil for 5 minutes.

  2. Add tomatoes, oregano, olives, salt and pepper and any other veggies.  Simmer 10 minutes.

  3. Add cod fillets. Cover and simmer 8–10 mins until just cooked.

  4. Top with fresh herbs and serve with steamed greens or new potatoes.


Vegetarian, high-protein, nutrient dense.


Nutrition per Portion (1/4 recipe):

(may vary depending on products used and software calculations)

  • Protein: 37g (reduce by circa 4g pp if using wholewheat lasagne sheets)

  • Fat: 11.4g of which saturates: 7.1g

  • Carbohydrates: 38g of which sugars: 15.3g

  • Fibre: 6.6g


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