Lasagna Protein Stack

Preheat oven to 375°F. Cook pasta sheets according to package directions; drain and lay flat on parchment paper.

Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until softened, 3–4 minutes.

Add minced garlic and cook for 30 seconds until fragrant. Add ground protein and break it into small pieces; cook until browned, 5–7 minutes. Drain excess fat if needed.

Stir in marinara sauce and Italian seasoning if using. Simmer for 5 minutes. Season with salt and pepper to taste.

In a mixing bowl, combine ricotta, 1.5 cups mozzarella, parmesan, egg, and finely chopped or squeezed vegetable. Stir until uniform. Season with salt and pepper.

Spread a thin layer of protein-sauce mixture on the bottom of the 9×13 baking dish.

Lay 3–4 pasta sheets over the sauce, overlapping slightly. Spread 1/3 of the cheese mixture over the pasta, then 1/3 of the remaining sauce.

Repeat layers twice more: pasta sheets, cheese mixture, sauce. Top with final pasta sheets and remaining sauce. Scatter the remaining 0.5 cup mozzarella over the top.

Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for 15–20 minutes until cheese is melted, bubbly, and edges are lightly browned.

Remove from oven and let rest for 5 minutes before slicing and serving.