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Sheet Pan High Protein Lasagna Recipe

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This macro-friendly sheet pan high protein lasagna is a delicious and hearty one-pan meal, combining lean ground beef, fresh spinach, and three kinds of cheese for a rich and cheesy flavor. It’s perfect for easy weeknight dinners, cooked hands-free in the oven, providing a balanced meal high in protein and flavor without the fuss of layering traditional lasagna.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Main Ingredients

  • Olive oil cooking spray (enough to prep the sheet pan so nothing sticks)
  • 2 tablespoons Olive oil, divided (for cooking and drizzling over the top)
  • 1 lb Lasagna sheets, broken into 2 inch pieces
  • 1 clove Garlic, smashed or chopped
  • 1 teaspoon Seasoned salt, divided
  • 6 oz Fresh baby spinach, chopped roughly
  • 1½ cups Whipped cottage cheese or whole milk ricotta
  • 1 lb Ground beef, 92 percent lean
  • ½ cup Onion, diced small
  • 4½ cups Marinara sauce, homemade or store bought
  • 2 cups Shredded mozzarella, low-fat, divided
  • 1 cup Grated Parmigiano Reggiano, divided
  • Red pepper flakes and chopped fresh basil (optional, for garnish)

Instructions

  1. Prep the Sheet Pan: Lightly coat your sheet pan with olive oil cooking spray to prevent sticking and preheat your oven to 400°F (204°C).
  2. Cook the Lasagna Sheets: Bring a large pot of salted water to a boil. Add the broken lasagna sheets and cook for 8 to 10 minutes until al dente. Drain well and set aside.
  3. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the smashed garlic and diced onion and sauté for 2 to 3 minutes until softened and fragrant.
  4. Cook Ground Beef: Add the ground beef and ½ teaspoon of seasoned salt to the skillet. Cook, breaking it up, until browned thoroughly, about 5 to 7 minutes. Drain any excess grease.
  5. Wilt Spinach: Stir in the chopped spinach and cook for about 2 minutes until wilted. Remove the skillet from the heat.
  6. Combine Ingredients: In a large mixing bowl, combine the cooked lasagna noodles, the beef and spinach mixture, marinara sauce, and the remaining ½ teaspoon of seasoned salt. Mix well to evenly distribute all ingredients.
  7. Assemble on Sheet Pan: Spread the combined mixture evenly onto the prepared sheet pan.
  8. Add Cheese Layers: Dollop the whipped cottage cheese or ricotta evenly over the top of the mixture. Drizzle with the remaining 1 tablespoon olive oil. Sprinkle the remaining shredded mozzarella and grated Parmesan cheese evenly over the top.
  9. Bake: Place the sheet pan in the preheated oven and bake for 25 to 30 minutes, until the lasagna is bubbly and the cheese is golden brown on top.
  10. Serve: Let the lasagna cool for 5 minutes before slicing. Garnish with optional red pepper flakes and chopped fresh basil if desired, then serve warm.

Notes

  • Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze in wrapped portions for up to 3 months.
  • For best results when reheating, cover and warm in the oven at 350°F (177°C) until heated through.
  • You can use either whipped cottage cheese or whole milk ricotta based on preference or availability.
  • If you prefer a vegetarian option, substitute the ground beef with cooked lentils or a plant-based meat substitute.
  • Feel free to add additional herbs such as oregano or thyme to the beef mixture for extra flavor.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://cozykitchenbymaya.com/sheet-pan-high-protein-lasagna-recipe/