High Protein Veggie Lasagna

If High Protein Veggie Lasagna sounds like something you want to be the kind of person who makes… but you’re also the kind of person who’s tired and has laundry staring you down? Hi. Same. And that’s exactly why this recipe is such a win.

This is the dinner you make when you want comfort food that actually loves you back—warm, cheesy, packed with veggies, and full of protein so you’re not rummaging for snacks an hour later like a little pantry gremlin. It’s also a lifesaver for busy weeknights, meal prep Sundays, and those moments when you need something hearty that doesn’t involve a drive-thru.

And while I adore chicken in every form (it’s basically my love language), I’m also a huge fan of recipes that make you feel strong and satisfied. This lasagna does that—no stress, no fancy chef tricks, no weird ingredients you’ll use once and regret forever.

Why You’ll Love This High Protein Veggie Lasagna

Let’s talk about why this one earns a permanent spot in your “make again” rotation:

• Protein + comfort in one pan. Ricotta, egg, and cheese bring the staying power.
• Veggies that don’t feel like punishment. Zucchini, peppers, and spinach melt into the layers like they belong there (because they do).
• Flexible noodles situation. Use high-protein lasagna noodles if you want classic layers, or go full zucchini for a lighter, lower-carb version.
• Meal-prep friendly. It reheats like a dream—maybe even better the next day.
• Kid and partner approved. Because cheese is the great negotiator of vegetables.

Ingredients You’ll Need

Here’s what you’re working with (all easy to find, no drama):

• 1 medium zucchini, thinly sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup baby spinach
• 1 1/2 cups low-fat ricotta cheese
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 1 egg
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt & pepper, to taste
• Optional: high-protein lasagna noodles (or use all zucchini as “noodles”)

Optional add-ins (if you’re feeling extra)

Not required, but fun if you want to play:

• A pinch of red pepper flakes for heat
• Sliced mushrooms for extra bulk
• A layer of marinara (if you prefer a saucier lasagna vibe)

How to Make High Protein Veggie Lasagna

Step 1: Prepare the Veggies

Preheat your oven to 375°F (190°C).

In a skillet, add a tiny bit of olive oil and sauté the diced peppers and spinach just until softened. You don’t need to cook them into oblivion—think “tender,” not “sad.” Set aside.

If using zucchini as noodles:
Slice it thin (a mandoline is handy, but a sharp knife works). Lightly salt the slices and let them sit for about 10 minutes to pull out moisture. Then pat dry with paper towels. This step is small but mighty—nobody wants lasagna soup.

Step 2: Mix the Ricotta Filling

In a bowl, mix together:

• ricotta
• egg
• garlic powder
• Italian seasoning
• salt and pepper
• a bit of parmesan

Stir until it’s smooth and creamy. This is your “protein glue” that holds everything together.

Step 3: Assemble the Layers

Grab a baking dish (9×13-ish works great).

1. Start with a thin layer of ricotta mixture on the bottom.
2. Add a layer of noodles or zucchini slices.
3. Add a layer of sautéed veggies.
4. Add dollops of ricotta mixture (spread gently).
5. Sprinkle mozzarella.

Repeat until your dish is full and you feel like a lasagna architect. Top with the rest of the mozzarella and the remaining parmesan because—let’s be honest—that golden cheesy top is the main character.

Step 4: Bake

Cover with foil and bake for 25 minutes.

Then remove the foil and bake 10–15 minutes more, until the top is golden and bubbly and your kitchen smells like you have your life together.

Step 5: Cool and Serve

Let it rest for 10 minutes before slicing. I know. Waiting is rude. But this is what helps it set so you get real slices instead of “lasagna landslide.”

Garnish with fresh herbs if you want to feel fancy (or just because you have some basil that’s about to go bad).

My Favorite “Don’t Panic” Tips

Because recipes are supposed to help your day—not add stress.

• If your zucchini releases water anyway: It happens. Just let the lasagna rest a little longer before slicing. The moisture settles as it cools.
• Want it extra firm? After salting zucchini slices, pat them dry twice. Zucchini is sneaky like that.
• Cheese browning too fast? Loosely tent foil over the top for the last few minutes.
• Make it ahead: Assemble it, cover it, and refrigerate up to a day. Bake when you’re ready (add a few extra minutes if it’s cold).
• Freeze it: This is a great freezer meal. Wrap tightly and freeze baked or unbaked.

And if your top layer of cheese looks slightly chaotic? Congratulations—you made homemade lasagna. That’s how it’s supposed to look. Rustic is a vibe.

A Little Story From My Kitchen

The first time I made this, it was one of those weeks where everything felt loud—work, errands, and that never-ending “what’s for dinner?” question. I needed something cozy, but I also wanted to feel like I was feeding my body, not just my cravings.

So I threw veggies in a pan, mixed up ricotta, and layered it like I was building edible self-care. When I pulled it out of the oven, the cheese was bubbling and my whole kitchen smelled like comfort.

And here’s the best part: it made enough for leftovers. Future-me was thrilled. Present-me was just happy nobody asked for snacks 45 minutes later.

FAQs About High Protein Veggie Lasagna

Let’s Make Dinner Feel Easy Again

If you’ve been craving comfort food but still want something that fuels you, this High Protein Veggie Lasagna is the answer. It’s cozy, cheesy, veggie-packed, and satisfying in that “I ate a real meal” way that makes the rest of the evening smoother.

Make it on a Sunday for meal prep, serve it on a busy weeknight, or bring it to a gathering and watch people “accidentally” take huge portions. And if you try it, I’m cheering for you from my kitchen—because nothing feels more magical than a dinner that tastes amazing and makes your body feel good.

Happy cooking!

Don’t Stop Here—Try These Next

If this High Protein Veggie Lasagna just earned a spot in your cozy-dinner hall of fame, don’t stop here—these reader-favorites bring the same warm, cheesy, “everyone’s happy” energy:

• Cozy Creamy Lasagna Soup for Busy Nights — All the lasagna comfort, way less layering, and perfect when you want dinner fast.
• Veggie-Packed Butternut Squash Lasagna Soup — A sweet-and-savory, spoonable comfort bowl that feels like fall in a pot.
• Roasted Tomato & Garlic Ricotta Pasta — Creamy, garlicky, and totally “I need something soothing tonight” friendly.
• Easy Garlic Bread Grilled Cheese for Dipping — The crispy, buttery sidekick that pairs like a dream with anything saucy or cheesy.

If you try this recipe (or any of these!), I’d love to hear what you think—scroll down and leave a ★ ★ ★ ★ ★ review. Your stars and comments help other home cooks find their next favorite dinner!

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