High protein single serve lasagna meal prep – 4 single serves, 56g protein each, packed with veggies, and it genuinely tastes like the real thing. Prep once, eat all week.
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Why you’ll love this High Protein Single Serve Lasagna Recipe
- 56g of protein per bowl – without any protein powder, weird pasta, or anything that tastes like it’s trying to be healthy.
- Genuinely tastes like real lasagna – because it is real lasagna. Nothing has been swapped out for a sad substitute.
- Loaded with hidden veggies – carrot, celery, onion and a big handful of spinach, all finely diced and blended into the layers.
- Meal prep friendly – makes 4 individual bowls, keeps in the fridge for up to 4 days and freezes for 3 months.
- No bechamel – the cottage cheese and ricotta layer takes two minutes and skips all that butter-and-flour business.
- Portion controlled by design – no cutting squares out of a big tray and guessing. One bowl, one serve, done.
Macros per bowl
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 630 | 56g | 56g | 19g |
*Plus around 6g of fibre per serve, mostly from the vegetables in the sauce. This is a full, hearty dinner with 56g of protein so it will genuinely hold you for hours.
Cooking Tips
- Dice the vegetables really finely. If you can’t be bothered chopping, pulse them in a food processor – just go in short bursts and stop before it turns to mush.
- Cook the tomato paste out. Give it 1–2 minutes in the hot pan with the garlic and chilli before the passata goes in. It should darken slightly and start smelling sweet.
- Loosen the cottage cheese with hot water. Don’t skip the 2 tablespoons. It stops the mixture seizing and going grainy in the oven, and gives you that smooth, creamy ricotta-style layer instead of curds.
- Keep the sauce slightly looser than feels right. The dried lasagna sheets soak up liquid as they bake, so a sauce that looks perfect in the pan can leave you with dry, chalky pasta. If it’s reduced too far, splash in a bit of extra water before assembling.
- Cover every bit of pasta in sauce. Any sheet poking out above the sauce line will bake into a hard, crunchy edge. Tuck them in.
- Break the sheets to fit. Curved bowls need irregular shapes, so don’t try to make neat squares. Snap them up and jigsaw them in, overlapping where you need to.
- Rest for 10–15 minutes before eating.
Storage & meal prep
Fridge: Let the bowls cool completely, then cover and refrigerate for up to 4 days. Glass bowls with matching lids are ideal here – you bake, cool, lid, and they’re straight into the fridge with no transferring.
Freezer: These freeze beautifully. Freeze them baked and fully cooled for up to 3 months. You can also freeze them assembled but unbaked, then cook from thawed with an extra 15–20 minutes under the foil.
Reheating:
- Microwave – 2–3 minutes on high, covered, rotating halfway. Keep it covered or the top layer dries out.
- Oven – 180°C for 15–20 minutes with foil on top, until heated all the way through.
- Air fryer – 160°C for 8–10 minutes, covered with foil for the first half.
One important note on glass: never move a glass dish straight from the fridge or freezer into a hot oven. Let it sit out and come to room temperature first, or the thermal shock can crack it.
More high-protein recipes you’ll love
- Creamy Lemon Garlic Chicken Bowls
- Teriyaki Chicken Noodle Bowls
- Healthy Chicken Caesar Crispy Pasta Salad
High Protein Single Serve Lasagna
High protein single serve lasagna meal prep – 4 single serves, 56g protein each, packed with veggies, and it genuinely tastes like the real thing. Prep once, eat all week.
Ingredients
Method
- Heat the olive oil in a large deep pan over medium-high heat. Add the beef mince and break it up. Cook for 5–6 minutes until browned – let it sit undisturbed for the first minute or so to get some colour on it. Remove from the pan.
- Add the carrot, celery, onion and garlic. Cook for 6–8 minutes, stirring often, until softened.
- Stir in the chilli flakes, stock paste and tomato paste. Cook for 1–2 minutes until the paste darkens and smells sweet.
- Add the passata, water (or stock), sweetener, Italian herbs, salt and pepper and cooked beef mince. Bring to a simmer.
- Turn the heat to low and simmer uncovered for 25–30 minutes until thickened, stirring now and then. Taste and adjust the seasoning.
- Meanwhile, add the cottage cheese, ricotta and hot water in a food processor and process until smooth and spreadable OR use an immersion blender. Fold through the chopped spinach and season well with salt and pepper.
- Preheat the oven to 180°C (160°C fan-forced).
- Snap the lasagna sheets into pieces that fit your bowls (If round OR leave it if they fit perfectly). Layer each bowl: a spoonful of sauce → lasagna sheet → cottage cheese mix→ sauce → lasagna sheet → cottage cheese mix → sauce →lasagna sheet & a final layer of the cheese mix.
- Top each bowl with mozzarella and parmesan.
- Cover loosely with foil and bake for 30 minutes. Remove the foil and bake a further 15-20 minutes until golden and bubbling.
- Rest for 10–15 minutes, top with fresh or freeze dried parsley, and enjoy.
Nutrition
Notes
Use 4 oven-safe glass bowls of roughly equal size, around 450–550ml each. If one is noticeably deeper, give it an extra 5 minutes.
Glass bowls used: Meal Prep Glass Bowls
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