Macro-Friendly, High Protein Beef Lasagna
Directions
- 1Cook down two yellow onions until brown.
- 2Add in some olive oil and fry your tomato paste until fragrant.
- 3Pour over 16 ounces of beef bone broth and let it boil until completely reduced and thickened.
- 4Add in extra lean ground beef and cook until browned.
- 5Add two jars of your favorite tomato sauce or crushed tomatoes. Salt to taste.
- 6For the cheese filling, add cottage cheese, fresh Parmigiano Reggiano, shredded mozzarella, two eggs, and fresh parsley.
- 7Mix the cheese filling until fully combined.
- 8Assemble the lasagna with thin layer of meat sauce, noodles, cheese filling, meat sauce, noodles, cheese sauce, meat sauce, noodles, meat sauce, then top with shredded mozzarella and Parmesan.
- 9Cover with foil.
- 10Bake at 375°F for 30 to 40 minutes.
- 11Remove the foil.
- 12Place underneath the broiler for 10-15 minutes until it starts bubbling and browning on top.
- 13Let lasagna rest for 15-20 minutes before slicing.
Ingredients
- 1360 g 93% ground beef
- 2 medium onions, finely diced
- 20 g olive oil
- 30 g tomato paste
- 16 oz beef bone broth
- 2 jars marinara or crushed tomatoes
- Salt
- black pepper
- garlic powder
- Italian seasoning
- red chili flakes
- 30 g white miso
- 900 g cottage cheese
- 2 large eggs
- 227 g shredded mozzarella
- 30 g grated parmesan
- 2 Tbsp parsley
- 455 g lasagna noodles, boiled until just tender
- 227 g shredded mozzarella
- 40 g Parmigiano Reggiano, grated
Equipment
foil 15x11x3 roasting pan
Tips
- Pre-cooking tomato paste is crucial for richer flavor.
- Let lasagna rest for 15–20 minutes before slicing.
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