Cheesy. Saucy. So good it’ll make you question every sad, store-bought lasagna you’ve ever eaten. The best part? This lasagna isn’t just for cheat day; it’s built for everyday thanks to balanced macros and a secret sauce (spoiler: it’s Sturdy Marinara). Each big serving packs about 70g of protein and 770 calories, so yeah… it slaps. You’ll want to eat it on repeat, and now you can.
And when you’re working with a really good pasta sauce like the Sturdy Garlic & Herb Sauce we’re using here, you don’t have to spruce it up. Our high-protein pasta sauce is doing all the heavy lifting for you with bold garlic, fresh herbs, and a rich tomato base.
What You’ll Need
For the Veggies:
- 2 medium zucchini, diced
- 2 medium carrots, peeled and chopped
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 4 cloves garlic, minced
-
1 shallot (or onion), minced
For the Sauce Base
- 1 ½ jars Sturdy Marinara Sauce (about 3 cups total)
- ½ cup water
- 1 tsp salt
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 2½ tsp dried oregano
For the Meat
- 2 lbs 93% lean ground beef
- Optional: pinch of extra salt while browning
For the Ricotta Layer:
- 2 tubs (16 oz each) low-fat cottage cheese
- 2 eggs
- 2 tsp cornstarch
- 1 tbsp dried parsley
For the Cheese Blend:
- 1 lb part-skim mozzarella, shredded
- 5 oz parmesan (or grana padano), grated
For the Pasta:
- Oven-ready lasagna sheets (about 12–15 sheets)
How to Make It
- Dice up the zucchini, carrots, pepper, mushrooms, garlic, and shallot. Nothing fancy—just try to keep the pieces close in size so they cook evenly.
- In a large pot, combine Sturdy Marinara Sauce, water, and all the seasonings. Simmer on low while you do the rest.
- In a large skillet, cook the ground beef with a pinch of salt until mostly browned. Add in the garlic and shallot, cook a few more minutes, then stir into the sauce.
- Use the same pan (don’t clean it, that’s flavor). Sauté mushrooms first, then add carrots, zucchini, and bell pepper. Cook until softened and slightly browned. Add to the sauce and stir well. Let it hang out on low while you handle the cheese.
- In a bowl, whisk cottage cheese, cornstarch, eggs, and parsley. Want it extra smooth? Blend it. Otherwise, just whisk until creamy. Add 1 cup mozzarella + ½ cup parmesan and mix again.
- In a 9x13" baking dish:
- Spread ⅓ of the sauce
- Dollop ⅓ of the cheese mix
- Add lasagna sheets (snap to fit)
- Repeat twice. On top, finish with the remaining shredded mozzarella and parmesan.
- Cover loosely with foil and bake at 400°F for 30 minutes. Remove foil, bake another 15 minutes. Then crank to 450°F and bake 5–10 more until bubbly and golden.
- Let it cool for 15 minutes. Slice, serve, and enjoy your cheesy, protein-packed masterpiece.
Show Us What You Made.
Cooked it? Loved it? Prove it. Post your Sturdy lasagna and tag @sturdysauce. We’d love to feature your creation.