Cookwith

Name: Vegetarian High-Protein Lasagne Bolognese
Prep time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 9 sheets no-boil lasagne noodles (whole wheat if available); 1 tbsp extra-virgin olive oil; 1 medium onion, finely diced; 2 medium carrots, finely diced; 2 celery stalks, finely diced; 3 cloves garlic, minced; 2 cups cremini mushrooms, finely chopped; 1/2 tsp salt, plus more to taste; 1/2 tsp freshly ground black pepper; 1/4 tsp red pepper flakes (optional); 2 tbsp tomato paste; 1/2 cup dry red wine (or vegetable broth); 1 (28 oz) can crushed tomatoes; 1 1/2 cups cooked green or brown lentils (drained, rinsed); 1/3 cup chopped fresh parsley, divided; 1 tsp dried oregano; 1 tsp dried basil; 1 cup cottage cheese (2% or higher); 1 1/2 cups part-skim ricotta cheese; 1 large egg; 1/2 cup freshly grated Parmesan cheese; 8 oz part-skim mozzarella cheese, shredded (about 2 cups); 1/2 cup finely chopped walnuts (optional, for texture and protein)

Vegetarian High-Protein Lasagne Bolognese

CrushedLemon1034

This Vegetarian High-Protein Lasagne Bolognese transforms the classic Italian comfort dish into a nourishing, flavor-packed meal, perfect for a clear summer evening in British Columbia. Lentils and mushrooms mimic the hearty texture of traditional Bolognese, while a triple-cheese blend (cottage, ricotta, and mozzarella) delivers creamy richness and a protein boost. Layered with a slow-simmered tomato sauce and hints of fresh herbs, this lasagne hits all the right notes—savory, comforting, and satisfyingly filling. A touch of walnuts adds extra texture and nutrition. It's a dish that's as lovely to look at as it is to eat.

Ingredients

Instructions

Heat olive oil in a large skillet over medium-high heat. Add onion, carrots, celery, and a big pinch of salt. Cook, stirring, until soft and golden at the edges, 7-8 minutes.
Add garlic and mushrooms. Cook until mushrooms release their moisture and start to brown, 6-7 minutes. Season with black pepper and red pepper flakes.
Stir in tomato paste and cook until darkened, about 2 minutes. Pour in red wine (or broth) and scrape up any browned bits from the pan; simmer until reduced by half, 2-3 minutes.
Add crushed tomatoes, lentils, 1/2 of the parsley, oregano, and basil. Reduce heat to low and simmer until thickened, about 15 minutes. Season to taste. If using, stir in walnuts for extra protein and texture.
Meanwhile, in a medium bowl, combine cottage cheese, ricotta, egg, Parmesan, and a pinch of salt and pepper. Mix until smooth.
Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
Spread a thin layer of the lentil-mushroom sauce on the bottom. Layer 3 noodles over the sauce. Top with 1/3 of the cheese mixture, then 1/4 of the mozzarella, and a big ladle of sauce. Repeat layers, ending with noodles, sauce, and remaining mozzarella.
Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until golden and bubbling. Let rest 10 minutes before slicing. Sprinkle with remaining parsley to serve.