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High protein lasagna slice showing layers of turkey, cheese, and spinach

High Protein Lasagna - 30g Protein Healthy Italian Classic

This high protein lasagna combines lean ground turkey, spinach, and three types of cheese to create a nutritious twist on the classic Italian comfort food with 30 grams of protein per serving.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 portions
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 9 whole wheat lasagna noodles
  • 1 lb lean ground turkey or chicken
  • 2 cups marinara sauce
  • 15 oz ricotta cheese
  • 1 large egg
  • 10 oz frozen spinach thawed and drained
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • salt and pepper to taste
  • fresh basil leaves for garnish, optional

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Mixing bowl
  • Aluminum foil

Method
 

  1. Cook the lasagna noodles according to package directions. Drain and set aside.
  2. In a large skillet over medium heat, add the ground turkey or chicken. Cook until browned and fully cooked, breaking it apart with a spatula, about 7-10 minutes. Drain any excess fat.
  3. Stir in the marinara sauce, oregano, garlic powder, salt, and pepper. Let it simmer for about 5 minutes, allowing the flavors to meld.
  4. In a mixing bowl, combine the ricotta cheese, egg, spinach, salt, and pepper. Mix until well blended.
  5. Preheat your oven to 375°F (190°C).
  6. In a 9x13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Place 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by a layer of meat sauce, and sprinkle with a third of the mozzarella cheese. Repeat the layers, finishing with noodles, remaining meat sauce, and the rest of the mozzarella and Parmesan cheese on top.
  7. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  8. Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh basil leaves if desired.

Notes

Thoroughly drain frozen spinach by squeezing it in a clean kitchen towel to remove excess moisture. Use lean ground turkey for maximum protein with less fat. Can be assembled the night before for make-ahead convenience.