A lasagna without béchamel that’s lighter, higher in protein, and packed with veggies. And no one will notice. Cottage cheese and ricotta do the job of the classic white sauce, while the ground beef shares the spotlight with mushrooms, carrots, and celery. The result: a dish of comfort food you’ll feel good about afterward.
Why you can pull this off (even if you always think lasagna is too much hassle)
Classic lasagna puts people off because of the béchamel: melt butter, whisk in flour, add milk, and hope it doesn’t get lumpy. Here, you simply skip that step. The combination of cottage cheese and ricotta gives you the same creamy layer—without the fuss and with a lot more protein.
You make the tomato sauce in one pan on the stove, and the Power Oven does the rest.
And because this lasagna freezes so well in individual portions, you make it once and eat it all week. Portion it into Safecourt food storage containers and you’ve got a complete meal ready for the moments you just can’t be bothered.
What you need for High Protein Lasagna (4–6 people)
Meat and vegetables
- 500 g lean ground beef
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 250 g mushrooms, finely chopped
Tomato sauce
- 2 cans diced tomatoes
- 1 tbsp tomato paste
- Italian herbs, salt, and pepper
Cheese layer
- 250 g cottage cheese
- 100 g ricotta
- Salt and pepper
To finish
- 9 lasagna sheets
- 75 g grated 30+ cheese or mozzarella
How to make High Protein Lasagna
Step 1: make the veggie base
Sauté the onion and garlic in a large pan. Add the celery and carrots and cook for a few minutes. Sprinkle over the Italian herbs, salt, and pepper.
Step 2: cook the mushrooms and ground beef
Add the chopped mushrooms and cook for a few minutes until their moisture cooks off. Then add the ground beef and cook over high heat until nicely browned.
Step 3: make the tomato sauce
Add the diced tomatoes and tomato paste to the meat mixture. Stir well and let everything simmer gently for 15 minutes over low heat. This thickens the sauce and lets the flavors really develop.
Step 4: make the dairy mixture
Mix the cottage cheese and ricotta with a generous pinch of salt and pepper until smooth. This is your béchamel replacement: creamy, high in protein, and ready in a minute.
Step 5: assemble the lasagna
Spread a thin layer of tomato sauce on the bottom of a baking dish. Add the lasagna sheets. Spread a layer of the dairy mixture over the sheets. Repeat until you’ve used everything up. Finish with a layer of tomato sauce and sprinkle with the grated cheese.
Step 6: bake in the Power Oven
Set the Power Oven to 180°C and bake the lasagna for 30 to 35 minutes, until the cheese is nicely golden and the sheets are cooked through.
Tips for the best High Protein Lasagna
- Let the tomato sauce simmer properly. The longer it goes, the thicker and tastier it gets. Got time? Give it 25 to 30 minutes.
- Add an extra layer of veggies if you like. Spinach or roasted zucchini work well as an extra layer between the sauce and the lasagna sheets.
- Use 30+ cheese for the topping. It gives you a beautiful golden crust without adding too much fat.
Mindful enjoyment, without the hassle
This recipe fits perfectly with how we look at cooking: small steps, big wins. No complicated techniques, no béchamel to test you. Just good ingredients, the right tools, and a meal that’ll keep you happy for the rest of the week.
And because our food storage containers and Power Oven are made from food-safe, PFAS-free materials, you don’t have to think twice with recipes like this one.
Watch our reel on Instagram too and see how we make this high protein lasagna!
