Macro-Friendly, High Protein Beef Lasagna
Directions
- 1Cook down two yellow onions until brown with some olive oil.
- 2Fry your tomato paste until fragrant.
- 3Pour over 16 ounces of beef bone broth and let it boil until it's completely reduced and thickened.
- 4Add in extra lean ground beef and cook that until it's browned.
- 5Add two jars of your favorite tomato sauce or crushed tomatoes.
- 6Salt to taste.
- 7For the cheese filling, add cottage cheese, fresh Parmigiano Reggiano, shredded mozzarella, two eggs, and fresh parsley.
- 8Mix the cheese filling until fully combined.
- 9Assemble the lasagna with 4 meat sauce layers, 3 pasta layers, 2 cheese sauce layers, then shredded cheese topping.
- 10Cover with foil.
- 11Bake at 375°F for 30 to 40 minutes.
- 12Remove the foil.
- 13Place underneath the broiler for 10-15 minutes until it starts bubbling and browning on top.
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
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.
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