High Protein Lasagna

Ingredients

• 1 medium zucchini
• 2 medium carrots
• 1 medium red bell pepper
• ½ cup mushrooms
• 2 garlic cloves
• 1 shallot
• 3 15 oz (425 g) cans tomato sauce
• ½ can water
• 1 tsp salt
• 1 tsp garlic powder
• 2 tsp onion powder
• 1 tsp black pepper
• 2 ½ tsp dried oregano
• 5 tsp dried basil
• 2 lbs (906 g) 93/7 ground beef
• 1 tsp salt
• 12 oz (340 g) oven ready lasagna noodles
• 2 16 oz (454 g) containers 2% fat cottage cheese
• 2 tbsp cornstarch
• 2 large eggs
• 1 tbsp dried parsley
• 1 cup low moisture part skim mozzarella
• ½ cup parmigiano reggiano
• 1 lb (453 g) shredded mozzarella cheese
• 5.25 oz (150 g) shredded parmigiano reggiano
• dried parsley garnish

Method

1. Dice zucchini, carrots, red bell pepper, mushrooms; mince garlic and shallot separately.
2. Preheat oven to 400°F (204°C).
3. Combine tomato sauce, water, salt, garlic powder, onion powder, black pepper, oregano, and basil in a pot; simmer covered on low heat.
4. Brown ground beef with salt in a pan over medium heat; add garlic and shallot; add cooked meat mixture to sauce and cover.
5. Cook mushrooms first in a pan to release moisture, then add other veggies and cook until slightly softened; add to sauce and cover.
6. Whisk or blend cottage cheese with cornstarch; add eggs, dried parsley, mozzarella, and parmigiano reggiano; mix well.
7. Set aside remaining shredded mozzarella and parmigiano reggiano for topping.
8. Line baking sheet with aluminum foil; place 9x13 inch glass baking dish on top.
9. Layer lasagna: one third sauce and cheese mix, noodles, one third sauce and cheese mix, noodles, remaining sauce and cheese mix, then cheese topping.
10. Cover lasagna lightly with foil tented to prevent sticking; bake 30 minutes at 400°F.
11. Remove foil; bake 15 more minutes at 400°F.
12. Increase oven to 450°F (230°C); bake 5-10 minutes until top is browned to preference.
13. Remove from oven; let cool 15 minutes before serving.