High Protein Veggie Pesto Lasagne
A high protein, lean, plant loaded creamy lasagne that will make your whole family devour this prep worthy dish
Ingredients:
9 cooked lasagne noodles
1 1/2 cup of homemade or store-bought pesto (or my clean ingredient pesto)
1 1/2 cup of cottage cheese (I love good culture brand)
2 cups of thinly sliced dark greens (mix of kale lacinato, rainbow Swiss chard, collard greens)
1/2 yellow onion diced
1 garlic glove
1 cup shredded mozzarella
Optional 2 cups of shredded or ground chicken for more protein
Oil for cooking
Meal Prep Directions:
Make the sauce: Mix homemade or store-bought pesto and cottage cheese until well combined (I love blending for an extra creamy texture). Refrigerate in a glass container until ready to assemble meal.
Prep the veggies: chop the onion and garlic and store in small food container. Slice the greens and store in a reusable food storage bag
Cook the chicken if using: either shred cooked chicken breasts or cook ground chicken and store in a food container
Meal Assembly Directions:
Preheat oven to 375
Cook the noodles: Bring a pot of salty water to a boil and cook your noodles according to package instructions, laying out on parchment paper when done
Cook the veggies: Add prepped onion and garlic in a large skillet with oil until fragrant. Add prepped greens and sauté until wilted (sprinkle with a little salt and pepper) add prepped chicken if using and set skillet aside
Assemble lasagne: add 1/3 of the pesto mixture on the bottom of a baking dish, top with 3 noodles, layer on 1/2 the greens mixture
Add another layer of noodles, second 3rd of pesto, second half of greens
Add final layer of noodles, remaining 3rd pesto mixture and top with cup of cheese
Bake: Cover with foil and bake until bubbly for about 20 min. Take foil off and broil for 1-2 min for a little color and crisp if desired!
This stores great and re-heats well for up to 5 days.
