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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.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings: 4 Serves
Course: dinner, meal prep
Calories: 630
Ingredients Method Nutrition Notes

Ingredients
  

Beef mix
  • 1 tsp olive oil
  • 500 g lean beef mince
  • 3 carrots finely diced
  • 4 stalks celery finely diced
  • 1 onion finely diced
  • 2 –3 cloves garlic minced
  • Dash of chilli flakes or fresh chilli
  • 1 tsp chicken or beef stock paste/ bouillon
  • 2 tbsp tomato paste
  • 700 g passata
  • 1 cup water or beef stock
  • 1 tsp sweetener monkfruit, sugar, etc
  • 1 tsp mixed Italian herbs
  • Salt & pepper to taste
Cheese layer
  • 300 g cottage cheese
  • 200 g light ricotta cheese or replace with extra cottage cheese
  • 2 tbsp hot water
  • 1/2 bag baby spinach roughly chopped
  • Salt & pepper
Lasagna
  • 190 g lasagna sheets about 12 sheets
  • 80 g light mozzarella for topping
  • 10 g parmesan for topping
  • Fresh parsley for topping

Method
 

  1. 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.
  2. Add the carrot, celery, onion and garlic. Cook for 6–8 minutes, stirring often, until softened.
  3. Stir in the chilli flakes, stock paste and tomato paste. Cook for 1–2 minutes until the paste darkens and smells sweet.
  4. Add the passata, water (or stock), sweetener, Italian herbs, salt and pepper and cooked beef mince. Bring to a simmer.
  5. Turn the heat to low and simmer uncovered for 25–30 minutes until thickened, stirring now and then. Taste and adjust the seasoning.
  6. 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.
  7. Preheat the oven to 180°C (160°C fan-forced).
  8. 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.
  9. Top each bowl with mozzarella and parmesan.
  10. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake a further 15-20 minutes until golden and bubbling.
  11. Rest for 10–15 minutes, top with fresh or freeze dried parsley, and enjoy.

Nutrition

Calories: 630kcalCarbohydrates: 56gProtein: 56gFat: 19g

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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