High Protein GF Lasagna

Meaty & cheesy but lightened up in fat and loaded up with protein for a family friendly crowd pleaser that works with your macros!

Prep Time20

Cook Time1 5

Servings: slices

Calories: 546kcal

Equipment

9 x 13 inch glass or ceramic baking dish
large skillet
small mixing bowl

Ingredients

2.5 lbs ground bison or sub beef or turkey
32 oz marinara sauce I like the Classico Organic from Costco
1 cup beef bone broth chicken works too!
3 tbsp tomato paste
2 tbsp coconut aminos
2 tsp Italian seasoning divided
15 oz whole milk ricotta cheese
1/2 tsp black pepper
1 tsp garlic powder
7 oz gluten free organic brown rice lasagna sheets about 10.5 sheets total (linked in notes)
1 cup shredded mozzarella
40 g grated parmesan about 1/4 cup
fresh or dried parsley for topping

Instructions

Preheat the oven to 375ºF.
Make the meat sauce by browning the meat in a large skillet until crumbled fine and cooked through. Stir in the marinara sauce, bone broth, tomato paste, coconut aminos, and 1 tsp of Italian seasoning. Bring the sauce to a simmer.
To a bowl, add the ricotta cheese, 1 tsp of Italian seasoning, 1/2 tsp black pepper, and 1 tsp of garlic powder.
To layer up the lasagna, start by adding 1 1/2 cups of the meat sauce to the bottom of the baking dish and spreading it out. Take about 3 and 1/2 sheets of lasagna noodles (uncooked) and spread each with a layer of the ricotta mixture (I use the back of a spoon). Lay them out flat.
Repeat again for two more layers: 1 1/2 cups meat sauce, lasagna sheets with ricotta spread.
There should be 3 layers of pasta with ricotta on top.
For the final steps, pour the remaining meat sauce over top of the last pasta layer then top with a layer of 1 cup mozzarella cheese and pamesan sprinkled on top. Add some fresh or dried parsley on top then cover with foil.
Transfer the foil covered dish to the oven and bake for 55 minutes. The pasta will cook in the oven! Remove the foil, then bake for 10 more minutes or until bubbly on top (you can always broil for 1-2 extra if you want more color).
Let the lasagna sit for 5-10 minutes before slicing into 8 portions and serving.

Notes

If you're a cottage cheese lover, you can swap the ricotta for 2% cottage cheese (leave it or blend it for better texture) for the following macros:

506 calories 21.2g fat 35.5g carbs 46g protein

Personally, the ricotta is an upgrade for me and worth just a few more calories and a few grams of fat - but it's a great swap option!

You can also sub lean ground beef or ground turkey for the protein.

For veggie options - we've loved adding in a half of a diced onion to the meat sauce when cooking the meat, and/or a cup or so of frozen chopped kale. Gives it some extra color and texture!

For the lasagna sheets - I use the Jovial Foods Gluten Free lasagna sheets made with organic brown rice. Completely gluten free although you would never guess it. Great flavor and texture! Can be boiled but I never do - SO easy. Grab them on Amazon HERE.

Nutrition