I stumbled upon this high protein lasagna recipe last winter when I was looking for hearty, nutritious meals to fuel my family through the coldest months. The combination of lean protein, whole wheat noodles, and nutrient-rich spinach creates this incredible dish that tastes indulgent while still being good for you.
Growing up in an Italian-American household, lasagna was always a special occasion meal. My grandmother would spend hours layering noodles, sauce, and three different kinds of cheese, creating something magical that would bring the whole family to the table. But as I’ve gotten older and more nutrition-conscious, I wanted to create a version that honored those traditions while adding a healthy twist.
This high protein lasagna does exactly that. The first time I made it, my husband didn’t even realize it was a “healthier” version until I told him—he was already reaching for seconds! There’s something about the way the lean turkey combines with the spinach and three cheeses that creates layers of flavor in every bite. My teenage son, who normally picks out any visible vegetables, didn’t even notice the spinach mixed into the ricotta layer.
Let me show you how to create this family-friendly dish that’s become a staple in our regular meal rotation. Ready to transform a classic comfort food into something equally delicious but more nutritious?
Why You’ll Love This Protein-Packed Lasagna
I’ve been making traditional lasagna for over twenty years, but this high-protein version has become my go-to for family dinners and even casual entertaining. It’s inspired by my Italian grandmother’s recipe but modified to fit our more health-conscious lifestyle.
- Perfect balance of nutrition and comfort – The lean ground turkey and spinach add protein and nutrients without sacrificing the rich, satisfying flavors you expect from lasagna.
- Make-ahead friendly – I often assemble this lasagna the night before a busy day, making dinner prep stress-free when time is tight.
- Versatile and customizable – You can easily swap ingredients based on preferences or what’s in your pantry—I’ve made it with ground chicken, added bell peppers, and even experimented with different cheese combinations.
- Great for meal prep – This recipe reheats beautifully, making it perfect for planned leftovers throughout the week—something I rely on during particularly hectic times.
- Kid and picky-eater approved – The spinach blends seamlessly into the cheese layer, making this a sneaky way to add vegetables that even selective eaters won’t detect.
My neighbor stopped by just as this was coming out of the oven last month, and the aroma alone convinced her to stay for dinner. After one bite, she immediately asked for the recipe, saying it was the best “healthy” lasagna she’d ever tasted.
Ingredient Note List
Whole Wheat Lasagna Noodles: I always use whole wheat noodles for their nutty flavor and extra fiber, which makes this lasagna more filling and nutritious than versions made with traditional pasta.
Lean Ground Turkey: Ground turkey provides substantial protein with less fat than beef, and I’ve found that when seasoned well, most people can’t even tell the difference in a flavorful dish like this.
Ricotta Cheese: The ricotta creates that creamy, luscious layer that’s essential to a good lasagna, and it adds even more protein to make this dish truly satisfying.
Spinach: I love incorporating spinach because it adds vibrant nutrition while practically disappearing into the cheese mixture—perfect for households with vegetable skeptics.
Marinara Sauce: Using a good quality marinara saves time without sacrificing flavor—I sometimes make my own, but for busy weeknights, a store-bought sauce with simple ingredients works beautifully in this high protein lasagna.
Mozzarella Cheese: Freshly shredded mozzarella melts better than pre-shredded and creates those irresistible cheese pulls when you serve the lasagna.
Parmesan Cheese: The sharp, salty notes of Parmesan add dimension to the flavor profile—I prefer freshly grated for the best taste and melting properties.
Egg: The egg binds the ricotta mixture, helping it set up properly during baking so your lasagna slices hold their shape when served.
Dried Oregano and Garlic Powder: These classic Italian seasonings enhance the flavor of the meat sauce, making the turkey taste richer and more savory.
How to Make High Protein Lasagna
Step 1. I always start by browning the ground turkey in a large skillet over medium heat, breaking it apart with a wooden spoon until it’s fully cooked. This usually takes me about 7-10 minutes, and I make sure there’s no pink remaining.
Step 2. Next, I stir the marinara sauce and seasonings into the cooked meat, allowing everything to simmer for 5 minutes. My grandmother always said a sauce needs time to “get acquainted” with the meat and spices, and I’ve found she was absolutely right.
Step 3. While the sauce simmers, I prepare the cheese filling by mixing the ricotta, egg, and spinach together. I’ve discovered that thoroughly draining frozen spinach is crucial—I squeeze it in a clean kitchen towel to remove excess moisture that could make the lasagna watery.
Step 4. For assembly, I spread a thin layer of meat sauce on the bottom of my baking dish first. This prevents the noodles from sticking and burning, a trick my mother taught me that’s never failed.
Step 5. I then create layers with the noodles, ricotta mixture, meat sauce, and mozzarella, repeating until I’ve used all ingredients. The top layer should always be noodles covered with sauce and a generous sprinkle of both cheeses—this creates that irresistible golden crust.
Step 6. My husband prefers when I cover the lasagna with foil for the first 25 minutes of baking, then remove it for the final 15 minutes. This method ensures the inside cooks thoroughly while still allowing the cheese to get perfectly bubbly and browned on top.
How to Store & Reheat
I typically store leftover high protein lasagna in an airtight container in the refrigerator, where it stays delicious for up to 4 days. The flavors actually continue to develop overnight, making day-two lasagna sometimes even better than the first day!
For longer storage, I’ve had great success freezing individual portions wrapped tightly in plastic wrap and then aluminum foil. These frozen portions last up to 3 months and make perfect grab-and-go lunches. To prevent freezer burn, I make sure to remove as much air as possible before sealing.
For reheating refrigerated lasagna, I prefer using the oven at 350°F for about 20 minutes, which maintains the texture better than microwaving. If you’re in a hurry, though, the microwave works fine—I cover it with a damp paper towel and heat on medium power to prevent the edges from becoming rubbery. For frozen portions, I thaw overnight in the refrigerator before reheating for the best results.
What to Serve with Protein-Rich Lasagna
Simple Garden Salad: A crisp, fresh salad with a light vinaigrette provides the perfect contrast to the rich, hearty lasagna. I usually add cucumber, cherry tomatoes, and sometimes avocado for healthy fats that complement the protein-packed main dish.
Garlic Roasted Broccoli: My family loves when I serve this lasagna with broccoli roasted until it has slightly crispy edges. The subtle bitterness of the broccoli cuts through the richness of the cheese, creating a balanced plate.
Whole Grain Garlic Bread: When we want to indulge a little, I make whole grain garlic bread that’s perfect for soaking up any extra sauce. It maintains the healthier theme while still providing that classic lasagna-and-garlic-bread experience.
Italian-Style Green Beans: Sautéed green beans with a bit of olive oil, garlic, and lemon zest make a simple side that adds color and nutrition to the meal. I’ve found this to be a reliable vegetable option that even picky eaters will accept.
Roasted Bell Peppers: When I have time, I love to serve roasted red and yellow bell peppers alongside this lasagna. Their sweet, slightly charred flavor pairs beautifully with the savory high protein lasagna, and they add vibrant color to the plate.
FAQs
Can I make this lasagna without boiling the noodles first?
I’ve had great success using regular lasagna noodles without pre-boiling them—just make sure your sauce is slightly thinner and cover the dish tightly with foil during the initial baking time.
How can I make this lasagna even higher in protein?
For an extra protein boost, I sometimes add a layer of thinly sliced hard-boiled eggs or mix unflavored protein powder into the ricotta cheese mixture.
Can I substitute cottage cheese for ricotta?
Absolutely! I’ve used low-fat cottage cheese blended until smooth as a higher-protein alternative to ricotta, and it works beautifully while adding even more protein.
Is this recipe suitable for meal prep?
This high protein lasagna is perfect for meal prep—I often make a double batch on Sunday and portion it out for lunches throughout the week.
How do I prevent my lasagna from becoming watery?
To avoid a watery lasagna, I always thoroughly drain the spinach and let the assembled dish sit for about 10 minutes before baking to allow the noodles to absorb excess moisture.
Can I make this recipe vegetarian?
For a vegetarian version with comparable protein, I substitute the ground turkey with a mixture of chopped mushrooms, crumbled tofu, and finely diced walnuts—it maintains a meaty texture while being plant-based.
High Protein Lasagna
Equipment
- large skillet
- mixing bowl
- 9x13 inch baking dish
- Aluminum foil
Ingredients
- 9 whole Whole wheat lasagna noodles Provides a healthier base for the lasagna.
- 1 pound Lean ground turkey or chicken A lean protein source.
- 2 cups Ricotta cheese Adds creaminess to the filling.
- 1 large Egg Helps bind the cheese filling.
- 2 cups Shredded mozzarella cheese For topping and layering.
- 1 cup Grated Parmesan cheese Adds a savory flavor.
- 3 cups Spinach Fresh or frozen, adds nutrients.
- 2 cups Marinara sauce For the meat sauce and layering.
- 1 teaspoon Dried oregano Adds flavor to the meat sauce.
- 1 teaspoon Garlic powder Enhances the flavor of the sauce.
- to taste Salt and pepper For seasoning.
- Fresh basil leaves For garnish, optional.
Instructions
- In a large skillet over medium heat, add the ground turkey or chicken. Cook until browned and fully cooked, breaking it apart with a spatula, about 7-10 minutes. Drain any excess fat.
- Stir in the marinara sauce, oregano, garlic powder, salt, and pepper. Let it simmer for about 5 minutes, allowing the flavors to meld.
- In a mixing bowl, combine the ricotta cheese, egg, spinach, salt, and pepper. Mix until well blended.
- Preheat your oven to 375°F (190°C).
- In a 9x13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Place 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by a layer of meat sauce, and sprinkle with a third of the mozzarella cheese. Repeat the layers, finishing with noodles, remaining meat sauce, and the rest of the mozzarella and Parmesan cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh basil leaves if desired.
