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30g Protein Cottage Lasagna Recipe

Emily Carter
This 30g Protein Cottage Lasagna Recipe delivers a vegan, protein-packed comfort dish using plant-based cottage cheese and pasta layers.

Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6 servings
Calories 410 kcal

Ingredients
  

  • 9 vegan lasagna noodles
  • 2 cups vegan cottage cheese
  • 1 cup firm tofu crumbled
  • 3 cups tomato marinara sauce
  • 1 cup shredded vegan mozzarella
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons nutritional yeast

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Cook lasagna noodles according to package instructions.
  • Heat olive oil in skillet over medium heat.
  • Sauté onion and garlic for 3 minutes.
  • Add marinara sauce, basil, oregano, salt, and pepper.
  • Mix vegan cottage cheese, tofu, and nutritional yeast in bowl.
  • Spread thin sauce layer into baking dish.
  • Layer noodles, cottage mixture, sauce, mozzarella repeatedly.
  • Bake 35 minutes until golden and bubbly.
  • Rest briefly before slicing.

Notes

Nutritional values (per serving)

Calories: 410
Total Fat: 14g
Saturated Fat: 2.5g
Carbohydrates: 42g
Fiber: 5g
Protein: 30g

Vitamins and minerals (per serving)

Calcium: 30%
Iron: 18%
Vitamin B12: 20%
Magnesium: 12%
Phosphorus: 22%

Additional notes / tips to enhance flavor

  • Blend cottage-style cheese slightly for smoother texture.
  • Add roasted zucchini between layers for moisture.
  • Sprinkle chili flakes for gentle heat.
  • Let lasagna rest before cutting clean slices.
  • Fresh basil improves aroma and presentation.