Healthy High Protein Cheesy Lasagna

Ingredients (raw weights)

• 150 g onion, raw
• 70 g carrot, raw
• 40 g celery, raw
• 500 g ground beef 95/5, raw
• 24 g garlic, raw
• 35 g tomato paste, canned
• 400 g crushed/diced tomatoes, canned
• 10 g chicken stock powder / bouillon, dry
• 6 g salt, dry
• 2.3 g black pepper, dry
• 3.1 g garlic powder, dry
• 4.6 g italian herb seasoning mix, dry
• 400 g cottage cheese, 1% low fat, as sold
• 40 g parmesan cheese, grated, as sold
• 180 g pasta, dry (uncooked)
• 75 g cheddar/colby cheese, low fat shredded, as sold

Steps

1. Blend low‑fat cottage cheese, Italian herb seasoning, salt, garlic powder, and freshly grated Parmesan cheese in a blender cup for one minute until smooth and creamy, then set aside.
2. In a pan over high heat, add the diced onion, carrot, and celery and cook until they develop some color.
3. Add the extra lean beef mince and minced garlic to the pan and brown the meat.
4. Stir in the tomato paste, diced tomatoes with a splash of water, the beef stock cube, salt, and pepper; lower the heat, stir gently, and simmer for five minutes.
5. On a baking tray, spread half of the cooked mince, then layer three instant lasagna sheets, the remaining mince, and half of the blended cheese sauce.
6. Add three more lasagna sheets on top and spread the remaining cheese sauce over them.
7. Bake the assembled lasagna in the oven according to the preset settings until heated through.
8. Top with the low‑fat grated cheese and bake again until the cheese is golden brown.
9. Cut the lasagna into four equal servings and enjoy.