Protein-Packed Lasagna

January 9, 2024
Created by Melanie Taylor, MS, RDN, CD
3 hrs
Serves 12
  • 1 lb lean ground beef
  • 3/4 lb chicken Italian sausage
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 2 (15 oz) cans tomato sauce
  • 1 (6 oz) can tomato paste
  • 1/4 cup chopped parsley, divided
  • 1 1/2 tsp dried basil
  • 1/2 tsp salt
  • 1 tsp Italian seasoning
  • 1/2 tsp fennel seeds, ground
  • 1 large container zucchini noodles
  • 2 cups fat free ricotta cheese
  • 1 egg
  • 1 pkg Egglife egg white wraps

Cook ground beef, sausage, onion, and garlic in a Dutch oven over medium heat until well browned.

Stir in crushed tomatoes, tomato sauce, and tomato paste. Season with 2 tablespoons parsley, basil, 1/2 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Stir in zucchini noodles.

In a mixing bowl, combine ricotta cheese with egg, and the remaining 2 tablespoons parsley.

Preheat the oven to 375°F.

Cut egg white wraps into squares.

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13-inch baking dish. Arrange egg white wraps in a single layer over meat sauce and use the cut edges to fill in the sides. Spread with 1/2 of the ricotta cheese mixture. Top with 1/3 of the mozzarella cheese. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat these layers and top with remaining mozzarella and Parmesan cheese.

Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese.

Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes. Let lasagna rest for about 15 minutes before serving.

Nutrition per serving: 290 calories; 9g total fat (4.5g saturated); 730mg sodium; 20g carbohydrate; 4g dietary fiber; 11g sugar (0g added sugar); 29g protein