Lasagna-Style Protein Bake
Layered baked dish with protein, vegetables, cheese, and tomato sauce stacked in a single pan. Assembled raw and baked until the top is golden and the filling is heated through.
Ingredients
Method
Preheat oven to 375°F. Cook lasagna noodles according to package directions, drain, and lay flat on parchment to prevent sticking.
Heat olive oil in a large skillet over medium-high heat. Sauté diced onion and minced garlic until softened, about 3 minutes.
Add ground protein to the skillet and cook, breaking it apart, until no longer pink (8–10 minutes). Drain excess fat if needed.
Stir in marinara sauce and italian seasoning. Simmer for 5 minutes. Season with salt and pepper. Fold in fresh spinach and cook until wilted (2 minutes). Set aside.
In a large bowl, combine ricotta, 1 cup mozzarella, parmesan, beaten egg, and a pinch of salt and pepper. Mix until smooth.
Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
Layer noodles, then half the ricotta mixture, then more sauce. If using zucchini, add a layer here.
Layer noodles again, then remaining ricotta mixture, then remaining sauce.
Top with remaining 1 cup mozzarella and sprinkle with additional parmesan if desired. Cover with foil.
Bake covered for 30 minutes. Remove foil and bake uncovered for 15 minutes, until cheese is golden and bubbly.
Let rest for 10 minutes before serving to allow layers to set.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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