Gluten Free High Protein Lasagna Recipe

This GF high protein lasagna has 45g of protein per serving and is loaded with nutritious, fiber rich vegetables your gut will love

This recipe makes the perfect meal prep for the week or a delicious dinner the family will love.

I'm pretty picky when it comes to lasagna because there is either too many layers and not enough filling or its cheese overload but this recipe is perfection!

Ingredients

• 600g uncooked ground beef (i used a pack on the organic ground beef from Costco)

• 9 brown rice lasagna noodles

• 2 zucchini

• 2 peppers

• 8 mushrooms

• 3 small carrots (2 if they are medium sized)

• 2 handfuls of spinach

• 1 jar Rao's

• 2 cups shredded cheese (I used medium aged lactose free white cheddar)

• 2 tbsp tomato paste

• 1 tbsp Italian seasoning, 1 tbsp granulated garlic, salt and pepper to taste (for beef)

The Cheese Layer

• 2 cups pressed cottage cheese

• 1 egg

• 1 tbsp italian seasoning

• 2 tsp granulated garlic

• 1/2 tsp salt

• 1/2 tsp pepper

Directions

1. Wash and chop vegetables. You can choose to finally chop the vegetables or add them to a food processor after cooking (this is a lot easier)

2. In a pot saute vegetables with olive oil salt and pepper until partially cooked (roughly 8-10 minutes) then add spinach and allow it to wilt before removing it from the heat

3. Allow the vegetables to cool before adding them to a food processor. You may need to divide the vegetables into 2 portions to add to the food processor to prevent it from being to packed.

4. Pulse the vegetables 7-10 times DO NOT BLEND. You don't want it to be liquid. Refer to the photo.

5. Rinse out the food processor and add 2 cups pressed cottage cheese, egg and seasoning and blend until smooth.

6. Cook ground beef on medium heat with Italian seasoning, granulated garlic, salt, pepper and 2 tbsp tomato paste

7. In a pot combine vegetable mix and ground beef with 1 jar of Raos, stir to combine. NOTE: if you sauce is looking too thick add in beef or vegetable stock until designed consistency.

8. Add sauce mixture to the bottom of a pan ( 8x12 ) then top with a layer of noodles, then another layer of sauce, dollops on the cottage cheese, more sauce then noodles and repeat. NOTE: you always want to noodles to be touching sauce. Top with shredded cheese

9. Cover the pan with tin foil and bake for 20. After 20 minutes rotate the dish 180 and bake for another 20 minutes. Remove the tin foil and bake uncovered for the remainder 15-20 minutes until noodles are cooked through

Enjoy ✌🏻

NOTE: you can also freeze this! Cut the lasagna into portions and freeze then pop it in the oven to reheat when you are ready to eat!