High Protein One-Pan Lasagne
6 People
396 Cals
High Protein One-Pan Lasagne
6 People
396 Cals
About the recipe
If you love the comforting flavours of a traditional lasagne but don't love all the layering, washing up and heavy béchamel, this High Protein One-Pan Lasagne is about to become your new favourite dinner.Made with lean grass-fed beef, mushrooms, a rich tomato sauce and just enough fresh lasagne sheets to satisfy, it's topped with a creamy whipped cottage cheese and parmesan topping that delivers all the comfort of a classic lasagne while adding an impressive protein boost. Everything cooks together in the one pan, making it one of those wonderfully simple meals that tastes like you've spent hours in the kitchen when it actually comes together in around 30 minutes.Not only is this recipe naturally high in protein to help support muscle health, satiety and steady energy, it's also packed with nourishing ingredients. Lean beef provides high-quality protein, iron, zinc and vitamin B12, while mushrooms contribute fibre, antioxidants and important minerals. The tomato-based sauce is naturally rich in lycopene, a powerful antioxidant that becomes even more available to the body when cooked, and cottage cheese adds extra protein and calcium without the heaviness of a traditional white sauce.One of the things I love most about this recipe is how adaptable it is. You can make it with lean beef, turkey or chicken mince, swap in cooked lentils for a delicious vegetarian version, or replace the pasta with roasted eggplant for a beautiful low-carb alternative. It's the kind of wholesome, family-friendly meal you'll find yourself making again and again.Whether you're looking for an easy weeknight dinner, a high-protein meal prep recipe or simply a healthier take on classic comfort food, this One-Pan Lasagne delivers all the flavour with a fraction of the effort.
Nutrition Per Serving
396
Calories
13g
Fat
5g
Saturates
11g
Sugars
476mg
Salt
40g
Protein
35g
Carbs
5g
Fibre
Ingredients
Lasagne
- 1 tbsp extra virgin olive oil
- 2 brown onions finely diced
- 3 cloves garlic crushed
- 350 g mushrooms finely chopped
- 600 g lean grass-fed beef mince or 600 g lean turkey mince, chicken mince or 600 g cooked brown lentils for a vegetarian version
- 1 tbsp tomato paste
- 2 tsp dried oregano
- Sea salt and freshly ground pepper
- 700 ml tomato passata
- 125 ml water or stock
- 150 g fresh lasagne sheets torn into large rustic pieces
- Fresh basil leaves
Whipped Cottage Cheese Topping
- 500 g cottage cheese
- 30 g finely grated parmesan
- 80 –100 g grated mozzarella optional, for that irresistible cheesy finish
To Serve
- Fresh basil leaves
- A drizzle of sticky balsamic optional
- Crisp green salad
Method
- Preheat the oven to 200°C fan (400°F)
- Heat the olive oil in a large ovenproof frying pan or shallow casserole over medium heat.
- Add the onion and cook for 5–6 minutes until softened and lightly golden.
- Stir in the garlic and mushrooms and cook for another 5–6 minutes until the mushrooms have softened and most of their moisture has evaporated.
- Add the beef mince and cook, breaking it up with a wooden spoon, until browned.
- Stir through the tomato paste and cook for 1 minute.
- Season with the oregano, sea salt and freshly ground pepper.
- Pour in the passata and water or stock and bring to a gentle simmer.
- Cover and cook for about 10 minutes, allowing the sauce to thicken and the flavours to develop.
- Tuck the torn lasagne sheets into the sauce, making sure most of the pasta is submerged. Cover again and cook for 5–6 minutes, or until the pasta is almost tender.
- Meanwhile, blend the cottage cheese until smooth and creamy.
- Remove the lid and spoon the whipped cottage cheese over the top of the lasagne, leaving a few pieces of pasta peeking through. Sprinkle over the parmesan and, if using, the mozzarella.
- Bake for 10–15 minutes, or until the cheese is bubbling and lightly golden. For an extra golden finish, switch the oven to grill for the final 2–3 minutes.
- Scatter with fresh basil, drizzle with a little sticky balsamic if you like, and serve immediately with a crisp green salad.
VARIATIONS
Turkey Lasagne
Replace the beef with 600 g lean turkey mince. Chicken Lasagne
Replace the beef with 600 g lean chicken mince. Vegetarian Lasagne
Replace the beef with 600 g cooked brown lentils (approximately 2 x 400 g cans, drained). Low-Carb Lasagne
Replace the lasagne sheets with one large roasted eggplant, sliced lengthways, and continue as directed.
NOTES & INSPIRATION
This is comfort food with a healthy twist. By replacing the traditional béchamel with whipped cottage cheese, you dramatically increase the protein while creating a deliciously creamy topping that's lighter yet every bit as satisfying.
Fresh lasagne sheets cook directly in the sauce, soaking up all those beautiful Italian flavours without needing to be boiled first. The result is a wonderfully rustic lasagne that's perfect for busy weeknights.
This recipe is also incredibly versatile. Lean turkey or chicken mince work beautifully, while cooked brown lentils create a hearty vegetarian version that's rich in fibre and plant protein. For a low-carb alternative, simply replace the pasta with roasted eggplant slices.
Leftovers keep well in the refrigerator for up to 4 days and reheat beautifully, making this an ideal meal-prep recipe for busy weeks.
Serve with a crisp green salad dressed with lemon and extra virgin olive oil for a simple, nourishing meal the whole family will love.
Replace the beef with 600 g lean turkey mince. Chicken Lasagne
Replace the beef with 600 g lean chicken mince. Vegetarian Lasagne
Replace the beef with 600 g cooked brown lentils (approximately 2 x 400 g cans, drained). Low-Carb Lasagne
Replace the lasagne sheets with one large roasted eggplant, sliced lengthways, and continue as directed.
