🧀 High-Protein Creamy Alfredo Lasagna
Rich, creamy, cheesy — but loaded with protein and lighter than traditional versions. Perfect comfort food that fits your high-protein goals.
📝 Ingredients (Serves 8)
🔹 Protein Layer
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1 lb (450g) lean ground chicken or turkey
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2 cups low-fat cottage cheese
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1 cup part-skim ricotta
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1 egg
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1 tsp garlic powder
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Salt & pepper to taste
🔹 Alfredo Sauce (High-Protein Version)
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1 tbsp butter
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3 cloves garlic, minced
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1 tbsp flour (or cornstarch)
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1½ cups unsweetened almond milk (or low-fat milk)
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1 cup low-fat Greek yogurt
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¾ cup freshly grated Parmesan
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½ tsp Italian seasoning
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Salt & pepper to taste
🔹 Layers
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9 whole wheat or high-protein lasagna noodles (or low-carb noodles)
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2 cups cooked shredded chicken (optional for extra protein boost)
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1½ cups part-skim mozzarella
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1 cup fresh spinach (optional)
👩🍳 Instructions
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Preheat oven to 375°F (190°C).
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Cook lasagna noodles according to package instructions.
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In a skillet, cook ground chicken/turkey until fully done. Season well.
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Mix cottage cheese, ricotta, egg, garlic powder, salt, and pepper in a bowl.
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Make Alfredo sauce:
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Melt butter, sauté garlic 30 seconds.
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Stir in flour and cook 1 minute.
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Slowly whisk in milk until thickened.
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Remove from heat and stir in Greek yogurt and Parmesan.
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Season to taste.
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Layer the lasagna:
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Spread a little Alfredo on bottom.
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Noodles → meat → cheese mixture → spinach → Alfredo → mozzarella.
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Repeat layers, finishing with Alfredo and mozzarella on top.
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Cover with foil and bake 25 minutes.
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Remove foil and bake another 10–15 minutes until golden.
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Let rest 10 minutes before slicing.
🔥 Nutrition (Per Serving – Approximate)
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Calories: 380
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Protein: 38–42g
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Carbs: 28g (lower with low-carb noodles)
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Fat: 15g
💡 Make It Even Higher Protein
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Use high-protein pasta (like lentil or chickpea-based).
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Add extra shredded chicken between layers.
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Replace half the noodles with thin zucchini slices for lower carbs.
