Macro-Friendly, High Protein Beef Lasagna

55 mins
Serves 10
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Directions

  1. 1Cook down two yellow onions until brown with some olive oil.
  2. 2Cook down two yellow onions until brown with some olive oil.
  3. 3Cook down two yellow onions until brown with some olive oil.
  4. 4Fry your tomato paste until fragrant.
  5. 5Fry your tomato paste until fragrant.
  6. 6Fry your tomato paste until fragrant.
  7. 7Pour over 16 ounces of beef bone broth and let it boil until it's completely reduced and thickened.
  8. 8Pour over 16 ounces of beef bone broth and let it boil until it's completely reduced and thickened.
  9. 9Pour over 16 ounces of beef bone broth and let it boil until it's completely reduced and thickened.
  10. 10Add in extra lean ground beef and cook that until it's browned.
  11. 11Add in extra lean ground beef and cook that until it's browned.
  12. 12Add in extra lean ground beef and cook that until it's browned.
  13. 13Add two jars of your favorite tomato sauce or crushed tomatoes.
  14. 14Add two jars of your favorite tomato sauce or crushed tomatoes.
  15. 15Add two jars of your favorite tomato sauce or crushed tomatoes.
  16. 16Salt to taste.
  17. 17Salt to taste.
  18. 18Salt to taste.
  19. 19For the cheese filling, add cottage cheese, fresh Parmigiano Reggiano, shredded mozzarella, two eggs, and fresh parsley.
  20. 20For the cheese filling, add cottage cheese, fresh Parmigiano Reggiano, shredded mozzarella, two eggs, and fresh parsley.
  21. 21For the cheese filling, add cottage cheese, fresh Parmigiano Reggiano, shredded mozzarella, two eggs, and fresh parsley.
  22. 22Mix the cheese filling until fully combined.
  23. 23Mix the cheese filling until fully combined.
  24. 24Mix the cheese filling until fully combined.
  25. 25Assemble the lasagna with 4 meat sauce layers, 3 pasta layers, 2 cheese sauce layers, then shredded cheese topping.
  26. 26Assemble the lasagna with 4 meat sauce layers, 3 pasta layers, 2 cheese sauce layers, then shredded cheese topping.
  27. 27Assemble the lasagna with 4 meat sauce layers, 3 pasta layers, 2 cheese sauce layers, then shredded cheese topping.
  28. 28Cover with foil.
  29. 29Cover with foil.
  30. 30Cover with foil.
  31. 31Bake at 375°F for 30 to 40 minutes.
  32. 32Bake at 375°F for 30 to 40 minutes.
  33. 33Bake at 375°F for 30 to 40 minutes.
  34. 34Remove the foil.
  35. 35Remove the foil.
  36. 36Remove the foil.
  37. 37Place underneath the broiler for 10-15 minutes until it starts bubbling and browning on top.
  38. 38Place underneath the broiler for 10-15 minutes until it starts bubbling and browning on top.
  39. 39Place underneath the broiler for 10-15 minutes until it starts bubbling and browning on top.

Ingredients

  • 1360 g 93% ground beef
  • 1360 g 93% ground beef
  • 1360 g 93% ground beef
  • 2 medium onions, finely diced
  • 2 medium onions, finely diced
  • 2 medium onions, finely diced
  • 20 g olive oil
  • 20 g olive oil
  • 20 g olive oil
  • 30 g tomato paste
  • 30 g tomato paste
  • 30 g tomato paste
  • 16 oz beef bone broth
  • 16 oz beef bone broth
  • 16 oz beef bone broth
  • 2 jars marinara or crushed tomatoes
  • 2 jars marinara or crushed tomatoes
  • 2 jars marinara or crushed tomatoes
  • Salt
  • Salt
  • Salt
  • black pepper
  • black pepper
  • black pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • Italian seasoning
  • Italian seasoning
  • Italian seasoning
  • red chili flakes
  • red chili flakes
  • red chili flakes
  • 30 g white miso
  • 30 g white miso
  • 30 g white miso
  • 900 g cottage cheese
  • 900 g cottage cheese
  • 900 g cottage cheese
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 227 g shredded mozzarella
  • 227 g shredded mozzarella
  • 227 g shredded mozzarella
  • 30 g grated parmesan
  • 30 g grated parmesan
  • 30 g grated parmesan
  • 2 Tbsp parsley
  • 2 Tbsp parsley
  • 2 Tbsp parsley
  • 455 g lasagna noodles, boiled until just tender
  • 455 g lasagna noodles, boiled until just tender
  • 455 g lasagna noodles, boiled until just tender
  • 227 g shredded mozzarella
  • 227 g shredded mozzarella
  • 227 g shredded mozzarella
  • 40 g Parmigiano Reggiano, grated
  • 40 g Parmigiano Reggiano, grated
  • 40 g Parmigiano Reggiano, grated

Equipment

roasting panbroiler

Tips

  • For the meat sauce, let the beef bone broth boil until completely reduced and thickened to add insane depth of flavor and extra protein.
  • Let lasagna rest for 15 20 minutes before slicing.