Easy High‑Protein Lasagna

Preheat the oven to 355 °F

Chop ½ pcs Onions, 1 pcs Carrots, and 1 pcs Celery stalk

Cook 500 g Lean ground beef in a pan over medium heat until fully browned. Drain excess liquid, remove from the pan, and set aside.

In a bowl, combine 300 g Cottage cheese, 30 g Parmesan cheese, and half of the seasonings (½ tsp Granulated garlic, ½ tsp Salt, ½ tsp Italian herbs, and a pinch of Black pepper). Blend until smooth using an immersion blender.

Put 1 tbsp Olive oil in the pan. Add finely chopped Onions, Carrots, and Celery stalk, and sauté until softened.

Return the Lean ground beef to the pan. Add the remaining seasonings (½ tsp Granulated garlic, ½ tsp Salt, ½ tsp Italian herbs and a pinch Black pepper), 400 g Passata (strained tomato), and 1 tbsp Tomato paste. Stir well.

Simmer the sauce until slightly thickened and well combined.

To assemble the lasagna, spread one-third of the meat sauce into a baking dish and top with Lasagna sheets.

Add another layer of meat sauce and half of the cheese mixture, then place more lasagna sheets on top.

Repeat with the remaining meat sauce and cheese mixture, finishing with the last lasagna sheets.

Sprinkle the top with 70 g Shredded mozzarella, cover with aluminum foil, and bake for 30 minutes. Remove the foil for the last 5 minutes.

Let the lasagna rest for 5 minutes before slicing and serving.