# High-Protein Low-Calorie Lasagna

A high-protein, calorie-conscious lasagna packed with over a kilo of vegetables that freezes and reheats well for meal prep.

- Servings: 6 servings
- Cuisine: Italian
- Category: Dinner
- Difficulty: easy
- Diet: low-fat
- Language: en

## Ingredients

- 530 g extra-lean beef mince
- 1275 g passata
- 80 g tomato paste
- 400 g mushrooms, finely chopped
- 400 g zucchini, finely chopped or grated
- 250 g carrot, finely chopped or grated
- 250 g onion, finely chopped
- 20 g garlic, minced
- 3 tsp dried basil
- 1.5 tsp dried oregano
- 1.5 tsp onion powder
- 1.5 tsp garlic powder
- 1.5 tsp black pepper
- 7 g salt
- 500 g low-fat cottage cheese
- 65 g parmesan, finely grated
- 1/4 tsp nutmeg (optional)
- black pepper (optional)
- 190 g no-boil lasagne sheets
- 300 g light mozzarella

## Instructions

1. Heat the oven to 200°C.
2. Brown the beef over medium-high heat until some browning develops, then remove from the pan.
3. Add the onion, carrot, mushrooms, and zucchini to the pan. Cook over medium-high heat until they soften, the water evaporates, and the mixture starts sizzling.
4. Clear a space in the pan, fry the tomato paste for about 1 minute, and cook the garlic briefly.
5. Add the dried basil, oregano, onion powder, garlic powder, black pepper, and salt, followed by the passata and browned beef.
6. Simmer the ragù until it is thick but still visibly saucy.
7. Blend the cottage cheese, Parmesan, nutmeg, and black pepper until smooth.
8. Assemble the lasagne in three layers of ragù and creamy mixture with two layers of pasta. Distribute one-third of the mozzarella on the second layer, and use the remaining mozzarella for the top.
9. Cover tightly with foil and bake at 200°C.
10. Remove the foil and bake for an additional 10–20 minutes until the cheese is golden and blistered.
11. Rest for 20 minutes before cutting into six portions.

## Equipment

- oven
- pan
- hand-cranked chopper
- blender

## Tips

- You can whisk the cottage cheese mixture instead of blending if you prefer to keep the curds.
- If the ragù gets too thick, add a little water back to the pan.
- Ensure every pasta sheet is completely covered with sauce to hydrate properly.
- You can refrigerate leftovers or freeze them individually and reheat in the microwave straight from frozen.

## Source

- Original video: https://www.youtube.com/watch?v=2xuMuNzCyGk&t=1s
- Creator: Tom Yao Cooks
- Recipe page: https://www.cliprecipe.com/recipe/e09f99c8-04ef-4f5e-978c-36c796c787f1
- Extracted: 2026-10-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt