I couldn’t figure out a title for this recipe because it’s truly SO delicious and shocked me to my core. When I decided to make a high protein lasagna for the family, I thought it would taste like it was missing something. Well, I have no problem admitting I was completely wrong!!! This lasagna does not taste like it’s a “healthier” version of a classic. It doesn’t taste like it’s trying to be something that it’s not! It is what it is, and that’s the best high protein lasagna…ever.
To make this stand out and not pretend to be a classic lasagna, I decided to make a blush sauce with browned ground turkey, pre-jarred tomato basil sauce, blended cottage cheese and a little goat cheese. I chopped up some spinach and added it to the sauce until wilted, then layered in between no-boil lasagna sheets with some shredded goat cheese (you can sub shredded mozz.)
If you want to take this up even more in the high protein department, use high protein noodles like the ones from Banza!
This lasagna can be made a one pot recipe, which is included in my substack post for my monthly menu club members, along with the grocery list, meal prep tips and reheating instructions!
High Protein Blush Sauce Lasagna with Turkey and Spinach
Ingredients
- 1 lb ground turkey
- 1 tbsp avocado oil
- Kosher salt to taste
- 2 tsp onion powder
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 24-oz jar tomato basil sauce
- 1 16-oz container whole milk cottage cheese, blended smooth (I used good culture)
- 3-4 cups fresh spinach roughly chopped
- 1/2 cup grated Parmesan
- 4 oz goat cheese crumbled
- 10-12 no-boil lasagna noodles *just buy a pack to be safe*
- Shredded mozzarella or shredded goat cheese to taste
Directions
- Preheat the oven to 375°F (190°C). Heat avocado oil in a skillet over medium heat. Add ground turkey, breaking it up as it cooks. Add a pinch of salt. Once browned, stir in onion powder, garlic powder, and oregano.
- Pour in the tomato basil sauce, stir, and let it simmer for 4-5 minutes. Turn off the heat. Mix the blended cottage cheese, crumbled goat cheese, grated Parmesan and spinach. Stir until combined and taste. Adjust seasoning if necessary.
- Spread a thin layer of the sauce at the bottom of a greased 9×13-inch baking dish. Layer lasagna noodles over the sauce, followed by more of the sauce on top along with a sprinkle of shredded mozz or goat cheese (if using.)
- Repeat the layers with the remaining sauce, noodles and cheese. Sprinkle more shredded cheese on top, if using. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10 minutes. Let it rest for 5 minutes before serving.
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?
was super impressed with this. will definitely make again.