High-Protein Veg-Packed Lasagne

Serves: 2 people

⏱ Prep time: 30 minutes

Cook time: 35 minutes

Total time: ~70 minutes

✔ High protein to support satiety and muscle maintenance

✔ Fibre-rich vegetables throughout

✔ Lighter white sauce made with cottage cheese

✔ Comfort food without feeling overly heavy

✔ Perfect for batch cooking and freezing

Calories: ~520–560 kcal

Protein: ~38–42 g

Fibre: ~7–9 g

400 g lean turkey or 5% fat beef mince

1 onion, finely chopped

2 garlic cloves, crushed

1 courgette, grated

1 carrot, grated

A handful of mushrooms, finely chopped

1 red pepper, diced

1 tbsp extra virgin olive oil

1 tin chopped tomatoes

1 tbsp tomato purée

1 tsp dried oregano

½ tsp smoked paprika

Salt and black pepper

250 g low-fat cottage cheese (or ricotta)

1 egg

2 tbsp grated Parmesan

Pinch of nutmeg

Optional: 1 tsp Dijon mustard

6 wholewheat or lentil lasagne sheets

40 g grated light mozzarella or reduced-fat cheddar

Sprinkle of mixed herbs

Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and cook until softened.

Add the mince and cook until browned, breaking it up with a spoon as it cooks.

Stir in the grated courgette, carrot, mushrooms and red pepper. Cook for 5 minutes until the vegetables begin to soften.

Add the chopped tomatoes, tomato purée, oregano, smoked paprika, salt and pepper. Simmer gently for 15 to 20 minutes until the sauce has thickened.

Meanwhile, prepare the white layer by blending the cottage cheese, egg, Parmesan, nutmeg and Dijon mustard (if using) until smooth.

Lightly grease an ovenproof dish. Spread a layer of meat sauce over the base, followed by lasagne sheets and a layer of the cottage cheese mixture.

Repeat the layers until all the ingredients have been used, finishing with the white layer.

Sprinkle over the grated cheese and mixed herbs.

Cover with foil and bake at 180°C (fan) for 25 minutes.

Remove the foil and bake for a further 10 to 15 minutes, until the top is golden and bubbling.

Allow the lasagne to rest for 5 to 10 minutes before serving.

This lasagne provides all the comfort of a traditional recipe while being much lighter and more nutrient-dense. Lean mince and cottage cheese provide plenty of protein to help support satiety and preserve muscle mass during weight loss.

Blending the cottage cheese creates a creamy texture without the heaviness of a traditional béchamel sauce, making it easier to tolerate on GLP-1 medication.

Wholewheat or lentil lasagne sheets provide additional fibre, while the hidden vegetables increase both fibre and micronutrient intake without adding excessive volume.

It's also an excellent batch-cooking recipe, allowing you to prepare meals in advance and simply freeze individual portions for busy days.

Protein helps preserve muscle mass during weight loss while promoting fullness.

A variety of colourful vegetables provides different types of fibre that help nourish the gut microbiome and support digestive health.

Tomato-based sauces are generally lower in saturated fat than cream-based sauces.

Wholewheat or lentil lasagne sheets provide slower-release carbohydrates, which may help support steadier blood glucose levels.

This is a rich and satisfying meal.

Enjoy a moderate portion, eat slowly, and pause halfway through your meal to check in with your hunger and fullness cues, especially while taking GLP-1 medication.

Pair with a simple green salad or steamed vegetables if you would like to increase your vegetable intake.

Lower carb: Replace the lasagne sheets with thin slices of courgette or aubergine.

Vegetarian: Swap the mince for lentils, mixed beans or a plant-based mince.

Dairy-free: Replace the cottage cheese with blended silken tofu and nutritional yeast.

Extra fibre: Stir a tin of lentils or finely chopped spinach into the meat sauce.

Higher protein: Add extra cottage cheese or increase the lean mince slightly.