High-Protein Lasagna: Every Swap Ranked by Protein Density

Lasagna is already a protein-rich dish, but a lot of that protein arrives with fat. The recipes below start from a classic beef-and-ricotta pan and change one ingredient at a time, so you can see which swaps move protein, which move calories, and which only improve the ratio. Everything is our own formulation, with macros computed from USDA ingredient data and the label panels of products we track.

How these were made: formulated by ProteinBenchmark; macros are computed from USDA ingredient data and, for products we track, their label panels. The recipes have not been kitchen-tested, and the images are AI-generated illustrations, not photos of the finished dishes.

Overhead of a baked 9x13 lasagna pan with one square lifted out to show the layers — AI-generated illustration

The ranking

Per serving, sorted by Protein Density (% of calories from protein). Platinum 40%+ · Gold 25–39% · Silver 15–24% · Avoid under 15%. Every figure is an estimate (est.), for one square of the pan, without a side salad or bread. Where the sources for a product panel disagree, each recipe card that uses it states the figure used and the disagreement.

#	Recipe	Protein	Calories	Density	g / 100 cal	Tier
1	Edamame Fettuccine Lasagna 1 square (1/8 of a 9x13 inch pan), no side salad or bread	40.7g	357	45.6%est.	11.4g	Platinum
2	Step 5: Zucchini for Half the Pasta 1 square (1/8 of a 9x13 inch pan), no side salad or bread	31.6g	297	42.5%est.	10.6g	Platinum
3	Zucchini-Noodle Lasagna with Cottage Cheese 1 square (1/8 of a 9x13 inch pan), no side salad or bread	29.9g	283	42.2%est.	10.6g	Platinum
4	Step 4: Greek Yogurt Layer for Half the Mozzarella 1 square (1/8 of a 9x13 inch pan), no side salad or bread	33.7g	337	40.1%est.	10g	Platinum
5	Red Lentil Penne Lasagna 1 square (1/8 of a 9x13 inch pan), no side salad or bread	35.7g	362	39.4%est.	9.9g	Gold
6	Max-Protein Beef, Cottage Cheese and Yogurt Lasagna 1 square (1/8 of a 9x13 inch pan), no side salad or bread	32.7g	335	39%est.	9.7g	Gold
7	Step 3: Chickpea Pasta in Place of Lasagna Sheets 1 square (1/8 of a 9x13 inch pan), no side salad or bread	34.2g	362	37.7%est.	9.4g	Gold
8	Step 2: Cottage Cheese for Ricotta 1 square (1/8 of a 9x13 inch pan), no side salad or bread	32.3g	371	34.8%est.	8.7g	Gold
9	Turkey Lasagna with Greek Yogurt Bechamel 1 square (1/8 of a 9x13 inch pan), no side salad or bread	29.8g	363	32.8%est.	8.2g	Gold
10	Turkey and Spinach Lasagna with Part-Skim Ricotta 1 square (1/8 of a 9x13 inch pan), no side salad or bread	30.3g	394	30.8%est.	7.7g	Gold
11	Step 1: Lean Beef Swap (93% for 80%) 1 square (1/8 of a 9x13 inch pan), no side salad or bread	29.4g	410	28.7%est.	7.2g	Gold
12	Vegetarian Lentil, Tofu and Mushroom Lasagna 1 square (1/8 of a 9x13 inch pan), no side salad or bread	25.9g	390	26.6%est.	6.6g	Gold
13	Classic Beef and Ricotta Lasagna (baseline) 1 square (1/8 of a 9x13 inch pan), no side salad or bread	27.4g	467	23.5%est.	5.9g	Silver

The swap ladder

Each rung changes one thing from the build it follows. Deltas are per serving against that build.

Step	Swap	Protein	Calories	Density
0	Classic Beef and Ricotta Lasagna (baseline)	27.4g	467	23.5%
1	Step 1: Lean Beef Swap (93% for 80%) 80% lean ground beef to 93% lean ground beef (Same weight, less fat)	29.4g +2g	410 -57	28.7% +5.2%
2	Step 2: Cottage Cheese for Ricotta whole-milk ricotta, 450 g to Good Culture 2% cottage cheese, 450 g blended (Higher protein per gram, less fat)	32.3g +2.9g	371 -39	34.8% +6.1%
3	Step 3: Chickpea Pasta in Place of Lasagna Sheets enriched wheat lasagna sheets, 225 g dry to Banza chickpea rotini, 225 g dry (Chickpea pasta carries more protein per gram than wheat pasta on the held label panel)	34.2g +1.9g	362 -9	37.7% +2.9%
3 (alt)	Edamame Fettuccine Lasagna enriched wheat lasagna sheets, 225 g dry to Explore Cuisine edamame and mung bean fettuccine, dry, 225 g (Alternative to the chickpea pasta at step 3)	40.7g +8.4g	357 -14	45.6% +10.8%
3 (alt)	Red Lentil Penne Lasagna enriched wheat lasagna sheets, 225 g dry to Barilla red lentil penne, dry, 225 g (Alternative to the chickpea pasta at step 3)	35.7g +3.4g	362 -9	39.4% +4.6%
4	Step 4: Greek Yogurt Layer for Half the Mozzarella 115 g mozzarella to 250 g Chobani nonfat Greek yogurt folded into the white layer (Yogurt replaces part of the mozzarella) Protein drops 0.5g but density rises 2.4% because calories fall 25 kcal.	33.7g -0.5g	337 -25	40.1% +2.4%
5	Step 5: Zucchini for Half the Pasta 115 g of the dry chickpea pasta to 450 g roasted zucchini planks (Roasted zucchini replaces part of the pasta) Protein drops 2.1g but density rises 2.4% because calories fall 40 kcal.	31.6g -2.1g	297 -40	42.5% +2.4%

The recipes

Lasagna square with flat green-tinged fettuccine ribbons visible in each layer — AI-generated illustration

#1 Edamame Fettuccine Lasagna

Platinum

Edamame and mung bean fettuccine ribbons layered like sheets, on top of the cottage cheese and lean beef base.

Per serving: 40.7g protein · 357 kcal · 45.6% (est.) · 20.5g carbs · 14.5g fat

1 square (1/8 of a 9x13 inch pan), no side salad or bread; the pan makes 8 servings · Prep 25 min · Cook 30 min

Ingredients (whole batch)

Explore Cuisine edamame and mung bean fettuccine, dry (layered cooked) (4 label servings of 56 g): 225 g
Extra-lean ground beef, 93% lean: 450 g
Good Culture 2% low-fat cottage cheese, blended smooth (4.1 label servings of 110 g): 450 g
Whole eggs (about 1 large egg): 50 g
Shredded part-skim low-moisture mozzarella: 225 g
Grated Parmesan: 30 g
Tomato sauce, canned: 700 g
Onion, diced: 100 g
Garlic, minced: 10 g

Products used (label panel values)

Explore Cuisine Organic Edamame & Mung Bean Fettuccine — USDA branded record (same UPC) (fdc.nal.usda.gov), seen 2026-10-24 USDA branded record for the same UPC, published 2023; older than the 3-year standard and no retailer copy was checked.
Good Culture 2% Low-Fat Cottage Cheese — manufacturer page (goodculture.com, shoprite.com), seen 2026-10-28 Manufacturer page confirms the 110 g serving (1/2 cup), 90 kcal, 14 g protein and 2 g fat; retailer copies still disagree on calories (80 to 100 kcal), which is noted here rather than used. Good Culture also sells a non-organic Simply 2% line.

Method

Heat the oven to 375 F (190 C). Boil the pasta 1 to 2 minutes short of the package time, drain, and toss with a spoonful of sauce so the ribbons or tubes do not stick.
Brown the beef with the onion, add the garlic and tomato sauce, and simmer 10 minutes. Blend the cottage cheese with the egg and half of the Parmesan.
Spread sauce in a 9x13 inch dish and add half of the pasta, all of the cottage mixture and half of the mozzarella. Add the rest of the pasta, sauce, mozzarella and Parmesan.
Bake uncovered 25 to 30 minutes, rest 15 minutes and cut into 8 squares.

Tall lasagna square with alternating green zucchini and pasta layers — AI-generated illustration

#2 Step 5: Zucchini for Half the Pasta

Platinum

Roasted zucchini planks fill half of the pasta layers.

Per serving: 31.6g protein · 297 kcal · 42.5% (est.) · 20.1g carbs · 10.5g fat

1 square (1/8 of a 9x13 inch pan), no side salad or bread; the pan makes 8 servings · Prep 25 min · Cook 50 min

Ingredients (whole batch)

Banza chickpea rotini, dry (layered cooked) (2 label servings of 56 g): 110 g
Extra-lean ground beef, 93% lean: 450 g
Good Culture 2% low-fat cottage cheese, blended smooth (4.1 label servings of 110 g): 450 g
Whole eggs (about 1 large egg): 50 g
Shredded part-skim low-moisture mozzarella: 110 g
Grated Parmesan: 30 g
Tomato sauce, canned: 700 g
Onion, diced: 100 g
Garlic, minced: 10 g
Chobani nonfat plain Greek yogurt, stirred into the cottage layer (1.5 label servings of 170 g): 250 g
Zucchini, raw weight, sliced lengthwise into planks (roasted in the method): 450 g

Products used (label panel values)

Banza Rotini Made from Chickpeas — manufacturer page (eatbanza.com), seen 2026-10-24
Good Culture 2% Low-Fat Cottage Cheese — manufacturer page (goodculture.com, shoprite.com), seen 2026-10-28 Manufacturer page confirms the 110 g serving (1/2 cup), 90 kcal, 14 g protein and 2 g fat; retailer copies still disagree on calories (80 to 100 kcal), which is noted here rather than used. Good Culture also sells a non-organic Simply 2% line.
Chobani Nonfat Plain Greek Yogurt — retailer label copies (stopandshop.com, hannaford.com, giantfoodstores.com, chobani.com), seen 2026-10-24 The manufacturer page (chobani.com, read in a browser) confirms 16 g protein for the 32 oz tub; calories and the 170 g serving weight are retailer-level (the panel would not expand).

Method

Heat the oven to 425 F (220 C). Roast the zucchini planks on lined trays for 15 minutes and blot them dry. Lower the oven to 375 F (190 C).
Boil the chickpea pasta 1 minute short of the package time, drain and toss with a little sauce.
Brown the beef with the onion, add the garlic and tomato sauce, and simmer until thick. Blend the cottage cheese with the egg and half the Parmesan, then fold in the yogurt.
Layer sauce, zucchini, pasta, white mixture and mozzarella in a 9x13 inch dish twice, finishing with sauce, mozzarella and Parmesan.
Bake uncovered 35 minutes, rest 20 minutes, cut into 8 squares.

Tall slice of lasagna with green zucchini layers visible at the side, set on a plate with a spoonful of sauce — AI-generated illustration

#3 Zucchini-Noodle Lasagna with Cottage Cheese

Platinum

Roasted zucchini planks stand in for the pasta sheets; the cheese layer is blended cottage cheese and the meat is 93% lean beef.

Per serving: 29.9g protein · 283 kcal · 42.2% (est.) · 13.2g carbs · 12.8g fat

1 square (1/8 of a 9x13 inch pan), no side salad or bread; the pan makes 8 servings · Prep 25 min · Cook 50 min

Ingredients (whole batch)

Zucchini, raw weight, sliced lengthwise into planks: 900 g
Extra-lean ground beef, 93% lean: 450 g
Good Culture 2% low-fat cottage cheese, blended smooth (4.1 label servings of 110 g): 450 g
Whole eggs (about 1 large egg): 50 g
Shredded part-skim low-moisture mozzarella: 225 g
Grated Parmesan: 30 g
Tomato sauce, canned: 600 g
Onion, diced: 100 g
Garlic, minced: 10 g

Products used (label panel values)

Good Culture 2% Low-Fat Cottage Cheese — manufacturer page (goodculture.com, shoprite.com), seen 2026-10-28 Manufacturer page confirms the 110 g serving (1/2 cup), 90 kcal, 14 g protein and 2 g fat; retailer copies still disagree on calories (80 to 100 kcal), which is noted here rather than used. Good Culture also sells a non-organic Simply 2% line.

Method

Heat the oven to 425 F (220 C). Slice the zucchini lengthwise into thin planks, lay them on lined trays and roast 15 minutes. Blot them dry with towels.
Brown the beef with the onion, add the garlic and tomato sauce and simmer until thick, about 12 minutes. A thick sauce matters here because zucchini releases water.
Blend the cottage cheese with the egg and half of the Parmesan.
Lower the oven to 375 F (190 C). In a 9x13 inch dish layer sauce, zucchini planks, cottage mixture and mozzarella three times, ending with sauce, mozzarella and Parmesan.
Bake uncovered 35 minutes and rest 20 minutes before cutting into 8 squares so the layers hold.

Lasagna square with a smooth white yogurt layer under a thinner, lightly browned cheese top — AI-generated illustration

#4 Step 4: Greek Yogurt Layer for Half the Mozzarella

Platinum

Nonfat Greek yogurt folded into the white layer takes the place of about half of the mozzarella.

Per serving: 33.7g protein · 337 kcal · 40.1% (est.) · 26.3g carbs · 11.1g fat

1 square (1/8 of a 9x13 inch pan), no side salad or bread; the pan makes 8 servings · Prep 25 min · Cook 30 min

Ingredients (whole batch)

Banza chickpea rotini, dry (layered cooked) (4 label servings of 56 g): 225 g
Extra-lean ground beef, 93% lean: 450 g
Good Culture 2% low-fat cottage cheese, blended smooth (4.1 label servings of 110 g): 450 g
Whole eggs (about 1 large egg): 50 g
Shredded part-skim low-moisture mozzarella: 110 g
Grated Parmesan: 30 g
Tomato sauce, canned: 700 g
Onion, diced: 100 g
Garlic, minced: 10 g
Chobani nonfat plain Greek yogurt, stirred into the cottage layer (1.5 label servings of 170 g): 250 g

Products used (label panel values)

Banza Rotini Made from Chickpeas — manufacturer page (eatbanza.com), seen 2026-10-24
Good Culture 2% Low-Fat Cottage Cheese — manufacturer page (goodculture.com, shoprite.com), seen 2026-10-28 Manufacturer page confirms the 110 g serving (1/2 cup), 90 kcal, 14 g protein and 2 g fat; retailer copies still disagree on calories (80 to 100 kcal), which is noted here rather than used. Good Culture also sells a non-organic Simply 2% line.
Chobani Nonfat Plain Greek Yogurt — retailer label copies (stopandshop.com, hannaford.com, giantfoodstores.com, chobani.com), seen 2026-10-24 The manufacturer page (chobani.com, read in a browser) confirms 16 g protein for the 32 oz tub; calories and the 170 g serving weight are retailer-level (the panel would not expand).

Method

Heat the oven to 375 F (190 C). Boil the chickpea pasta 1 minute short of the package time, drain and toss with a little sauce.
Brown the beef with the onion, add the garlic and tomato sauce, and simmer 10 minutes.
Blend the cottage cheese with the egg and half of the Parmesan, then fold in the yogurt. Keep the mix cold and spread it straight from the bowl.
Layer sauce, half the pasta, all of the white mixture and half of the mozzarella; add the rest of the pasta, sauce, mozzarella and Parmesan.
Bake uncovered 30 minutes, rest 15 minutes, cut into 8 squares.

Baked lasagna dish with orange-tinted penne tubes visible through the cheese — AI-generated illustration

#5 Red Lentil Penne Lasagna

Gold

Barilla red lentil penne layered with the cottage cheese and lean beef base.

Per serving: 35.7g protein · 362 kcal · 39.4% (est.) · 27.5g carbs · 13.2g fat

1 square (1/8 of a 9x13 inch pan), no side salad or bread; the pan makes 8 servings · Prep 25 min · Cook 30 min

Ingredients (whole batch)

Barilla red lentil penne, dry (layered cooked) (4 label servings of 56 g): 225 g
Extra-lean ground beef, 93% lean: 450 g
Good Culture 2% low-fat cottage cheese, blended smooth (4.1 label servings of 110 g): 450 g
Whole eggs (about 1 large egg): 50 g
Shredded part-skim low-moisture mozzarella: 225 g
Grated Parmesan: 30 g
Tomato sauce, canned: 700 g
Onion, diced: 100 g
Garlic, minced: 10 g

Products used (label panel values)

Barilla RED LENTIL PENNE — USDA branded record (same UPC) (fdc.nal.usda.gov), seen 2026-10-24 USDA branded record for the same UPC, published 2023-07-13; older than the 3-year standard and no retailer copy was checked.
Good Culture 2% Low-Fat Cottage Cheese — manufacturer page (goodculture.com, shoprite.com), seen 2026-10-28 Manufacturer page confirms the 110 g serving (1/2 cup), 90 kcal, 14 g protein and 2 g fat; retailer copies still disagree on calories (80 to 100 kcal), which is noted here rather than used. Good Culture also sells a non-organic Simply 2% line.

Method

Heat the oven to 375 F (190 C). Boil the pasta 1 to 2 minutes short of the package time, drain, and toss with a spoonful of sauce so the ribbons or tubes do not stick.
Brown the beef with the onion, add the garlic and tomato sauce, and simmer 10 minutes. Blend the cottage cheese with the egg and half of the Parmesan.
Spread sauce in a 9x13 inch dish and add half of the pasta, all of the cottage mixture and half of the mozzarella. Add the rest of the pasta, sauce, mozzarella and Parmesan.
Bake uncovered 25 to 30 minutes, rest 15 minutes and cut into 8 squares.

Dense, tall lasagna square with thinner pasta layers and a thick cheese layer, on a dark plate — AI-generated illustration

#6 Max-Protein Beef, Cottage Cheese and Yogurt Lasagna

Gold

Combines several swaps: 93% lean beef, blended cottage cheese and Greek yogurt, extra spinach, fewer noodles and less mozzarella.

Per serving: 32.7g protein · 335 kcal · 39% (est.) · 24.5g carbs · 12.2g fat

1 square (1/8 of a 9x13 inch pan), no side salad or bread; the pan makes 8 servings · Prep 25 min · Cook 55 min

Ingredients (whole batch)

Whole-wheat blend lasagna sheets (51% whole wheat), dry: 150 g
Extra-lean ground beef, 93% lean: 500 g
Good Culture 2% low-fat cottage cheese, blended smooth (3.6 label servings of 110 g): 400 g
Chobani nonfat plain Greek yogurt (0.9 label servings of 170 g): 150 g
Whole eggs (about 1 large egg): 50 g
Shredded part-skim low-moisture mozzarella: 180 g
Grated Parmesan: 30 g
Tomato sauce, canned: 600 g
Fresh spinach: 200 g
Onion, diced: 100 g
Garlic, minced: 10 g

Products used (label panel values)

Good Culture 2% Low-Fat Cottage Cheese — manufacturer page (goodculture.com, shoprite.com), seen 2026-10-28 Manufacturer page confirms the 110 g serving (1/2 cup), 90 kcal, 14 g protein and 2 g fat; retailer copies still disagree on calories (80 to 100 kcal), which is noted here rather than used. Good Culture also sells a non-organic Simply 2% line.
Chobani Nonfat Plain Greek Yogurt — retailer label copies (stopandshop.com, hannaford.com, giantfoodstores.com, chobani.com), seen 2026-10-24 The manufacturer page (chobani.com, read in a browser) confirms 16 g protein for the 32 oz tub; calories and the 170 g serving weight are retailer-level (the panel would not expand).

Method

Heat the oven to 375 F (190 C). Brown the beef with the onion, add the garlic and tomato sauce, and simmer 10 minutes.
Blend the cottage cheese, yogurt, egg and half of the Parmesan until smooth. Wilt the spinach, squeeze dry and chop.
Layer sauce, 3 dry sheets, the white mixture, spinach and mozzarella in a 9x13 inch dish, three times, finishing with sauce, mozzarella and Parmesan.
Bake covered 40 minutes and uncovered 15 minutes, rest 15 minutes, and cut into 8 squares.

Baked pasta-layered lasagna square with visible chickpea penne tubes in the cheese layers — AI-generated illustration

#7 Step 3: Chickpea Pasta in Place of Lasagna Sheets

Gold

Banza chickpea rotini (a held SKU) replaces the wheat sheets, layered as cooked rotini.

Per serving: 34.2g protein · 362 kcal · 37.7% (est.) · 26g carbs · 14g fat

1 square (1/8 of a 9x13 inch pan), no side salad or bread; the pan makes 8 servings · Prep 25 min · Cook 30 min

Ingredients (whole batch)

Banza chickpea rotini, dry (layered cooked) (4 label servings of 56 g): 225 g
Extra-lean ground beef, 93% lean: 450 g
Good Culture 2% low-fat cottage cheese, blended smooth (4.1 label servings of 110 g): 450 g
Whole eggs (about 1 large egg): 50 g
Shredded part-skim low-moisture mozzarella: 225 g
Grated Parmesan: 30 g
Tomato sauce, canned: 700 g
Onion, diced: 100 g
Garlic, minced: 10 g

Products used (label panel values)

Banza Rotini Made from Chickpeas — manufacturer page (eatbanza.com), seen 2026-10-24
Good Culture 2% Low-Fat Cottage Cheese — manufacturer page (goodculture.com, shoprite.com), seen 2026-10-28 Manufacturer page confirms the 110 g serving (1/2 cup), 90 kcal, 14 g protein and 2 g fat; retailer copies still disagree on calories (80 to 100 kcal), which is noted here rather than used. Good Culture also sells a non-organic Simply 2% line.

Method

Heat the oven to 375 F (190 C). Boil the chickpea pasta 1 minute short of the package time, drain and toss with a spoonful of sauce so it does not stick. Chickpea pasta softens fast, so do not cook it fully.
Brown the beef with the onion, add the garlic and tomato sauce, and simmer 10 minutes. Blend the cottage cheese with the egg and half of the Parmesan.
In a 9x13 inch dish, spread sauce, then half of the pasta, all of the cottage mixture and half of the mozzarella. Add the remaining pasta, sauce, mozzarella and Parmesan.
Bake uncovered 25 to 30 minutes until bubbling. Rest 15 minutes and cut into 8 squares.

Cut lasagna slice with a pale creamy layer between meat sauce and noodles, topped with melted mozzarella — AI-generated illustration

#8 Step 2: Cottage Cheese for Ricotta

Gold

Blended 2% cottage cheese replaces ricotta and 93% lean beef replaces 80%, leaving the noodles and mozzarella alone.

Per serving: 32.3g protein · 371 kcal · 34.8% (est.) · 31.4g carbs · 12.9g fat

1 square (1/8 of a 9x13 inch pan), no side salad or bread; the pan makes 8 servings · Prep 25 min · Cook 50 min

Ingredients (whole batch)

Lasagna sheets, dry, no-boil: 225 g
Extra-lean ground beef, 93% lean: 450 g
Good Culture 2% low-fat cottage cheese, blended smooth (4.1 label servings of 110 g): 450 g
Whole eggs (about 1 large egg): 50 g
Shredded part-skim low-moisture mozzarella: 225 g
Grated Parmesan: 30 g
Tomato sauce, canned: 700 g
Onion, diced: 100 g
Garlic, minced: 10 g

Products used (label panel values)

Good Culture 2% Low-Fat Cottage Cheese — manufacturer page (goodculture.com, shoprite.com), seen 2026-10-28 Manufacturer page confirms the 110 g serving (1/2 cup), 90 kcal, 14 g protein and 2 g fat; retailer copies still disagree on calories (80 to 100 kcal), which is noted here rather than used. Good Culture also sells a non-organic Simply 2% line.

Method

Heat the oven to 375 F (190 C). Brown the beef with the onion, add the garlic, pour in the tomato sauce and simmer 10 minutes.
Blend the cottage cheese with the egg and half of the Parmesan for about 20 seconds until it looks like thick ricotta.
Build three layers in a 9x13 inch dish: sauce, 4 dry sheets, cottage mixture, mozzarella. Top with the last sheets, sauce, remaining mozzarella and Parmesan.
Bake covered 35 minutes, then uncovered 15 minutes. Let it set for 15 minutes and cut into 8 squares.

#9 Turkey Lasagna with Greek Yogurt Bechamel

Gold

A white layer of nonfat Greek yogurt, egg and Parmesan replaces both ricotta and a flour-and-butter bechamel.

Per serving: 29.8g protein · 363 kcal · 32.8% (est.) · 32.7g carbs · 12.9g fat

1 square (1/8 of a 9x13 inch pan), no side salad or bread; the pan makes 8 servings · Prep 25 min · Cook 50 min

Ingredients (whole batch)

Lasagna sheets, dry, no-boil: 225 g
Lean ground turkey, 93% lean: 450 g
Chobani nonfat plain Greek yogurt (2.4 label servings of 170 g): 400 g
Whole eggs (about 2 large eggs): 100 g
Fresh spinach: 150 g
Shredded part-skim low-moisture mozzarella: 200 g
Grated Parmesan: 40 g
Crushed tomatoes, canned: 600 g
Onion, diced: 100 g
Garlic, minced: 10 g

Products used (label panel values)

Chobani Nonfat Plain Greek Yogurt — retailer label copies (stopandshop.com, hannaford.com, giantfoodstores.com, chobani.com), seen 2026-10-24 The manufacturer page (chobani.com, read in a browser) confirms 16 g protein for the 32 oz tub; calories and the 170 g serving weight are retailer-level (the panel would not expand).

Method

Heat the oven to 375 F (190 C). Brown the turkey with the onion, add the garlic and crushed tomatoes, and simmer 12 minutes.
Whisk the yogurt, eggs and Parmesan until smooth. Keep it cold and do not heat it on the stove, or it will split.
Layer sauce, 4 dry sheets, a third of the yogurt sauce, a handful of spinach and a quarter of the mozzarella; repeat twice. Finish with sauce and the last mozzarella.
Bake covered 35 minutes and uncovered 15 minutes until the top is spotted gold. Rest 15 minutes and cut into 8 squares.

Lasagna square with dark green spinach flecks in the cheese layer and a pale noodle edge — AI-generated illustration

#10 Turkey and Spinach Lasagna with Part-Skim Ricotta

Gold

Lean ground turkey, part-skim ricotta, wilted spinach and whole-wheat blend sheets (51% whole wheat), with a lighter hand on the mozzarella.

Per serving: 30.3g protein · 394 kcal · 30.8% (est.) · 32.3g carbs · 16.8g fat

1 square (1/8 of a 9x13 inch pan), no side salad or bread; the pan makes 8 servings · Prep 25 min · Cook 55 min

Ingredients (whole batch)

Whole-wheat blend lasagna sheets (51% whole wheat), dry: 225 g
Lean ground turkey, 93% lean: 450 g
Part-skim ricotta: 450 g
Fresh spinach: 150 g
Whole eggs (about 1 large egg): 50 g
Shredded part-skim low-moisture mozzarella: 200 g
Grated Parmesan: 30 g
Tomato sauce, canned: 700 g
Onion, diced: 100 g
Garlic, minced: 10 g

Method

Heat the oven to 375 F (190 C). Cook the turkey and onion until browned, add the garlic and tomato sauce, and simmer 10 minutes.
Wilt the spinach in a dry pan, squeeze out the water, chop it and mix it into the ricotta with the egg and half of the Parmesan.
Layer sauce, 4 dry sheets, the spinach-ricotta and mozzarella in a 9x13 inch dish, three times, finishing with sauce, mozzarella and Parmesan.
Bake covered 40 minutes, uncovered 15 minutes, and rest 15 minutes before cutting into 8 squares.

Lasagna square that looks like the classic, with slightly less pooled oil on the plate — AI-generated illustration

#11 Step 1: Lean Beef Swap (93% for 80%)

Gold

Only the beef changes: 93% lean ground beef replaces 80% lean. Everything else matches the classic pan.

Per serving: 29.4g protein · 410 kcal · 28.7% (est.) · 33.5g carbs · 17.6g fat

1 square (1/8 of a 9x13 inch pan), no side salad or bread; the pan makes 8 servings · Prep 25 min · Cook 50 min

Ingredients (whole batch)

Lasagna sheets, dry, no-boil: 225 g
Extra-lean ground beef, 93% lean: 450 g
Whole-milk ricotta: 450 g
Whole eggs (about 1 large egg): 50 g
Shredded part-skim low-moisture mozzarella: 225 g
Grated Parmesan: 30 g
Tomato sauce, canned: 700 g
Onion, diced: 100 g
Garlic, minced: 10 g

Method

Heat the oven to 375 F (190 C). Brown the beef with the onion in a wide pan until no pink remains, add the garlic for 30 seconds, then stir in the tomato sauce and simmer 10 minutes.
Mix the ricotta, egg and half of the Parmesan in a bowl until even.
Spread a thin layer of meat sauce over the bottom of a 9x13 inch dish. Lay down 4 dry no-boil sheets, then a third of the ricotta mixture, a third of the remaining sauce and a quarter of the mozzarella. Repeat twice more.
Finish with the last sheets, the remaining sauce, the rest of the mozzarella and the remaining Parmesan.
Cover with foil and bake 35 minutes, uncover and bake 15 minutes more until bubbling and browned. Rest 15 minutes before cutting into 8 squares.

Vegetarian lasagna square with a rustic lentil and mushroom filling visible between layers — AI-generated illustration

#12 Vegetarian Lentil, Tofu and Mushroom Lasagna

Gold

Cooked lentils, crumbled tofu and mushrooms form the filling, bound with part-skim ricotta. No meat and no protein powder.

Per serving: 25.9g protein · 390 kcal · 26.6% (est.) · 42.4g carbs · 14.1g fat

1 square (1/8 of a 9x13 inch pan), no side salad or bread; the pan makes 8 servings · Prep 25 min · Cook 50 min

Ingredients (whole batch)

Lasagna sheets, dry, no-boil: 225 g
Cooked brown or green lentils: 400 g
Extra-firm tofu, crumbled: 200 g
White mushrooms, chopped: 200 g
Part-skim ricotta: 250 g
Whole eggs (about 1 large egg): 50 g
Shredded part-skim low-moisture mozzarella: 200 g
Grated Parmesan: 30 g
Tomato sauce, canned: 700 g
Onion, diced: 100 g
Garlic, minced: 10 g
Olive oil: 15 g

Method

Heat the oven to 375 F (190 C). Cook the onion and mushrooms in the olive oil until the liquid has evaporated, add the garlic, then fold in the lentils, crumbled tofu and tomato sauce. Simmer 10 minutes.
Stir the ricotta, egg and half of the Parmesan together.
Layer filling, 4 dry sheets, ricotta mixture and mozzarella in a 9x13 inch dish three times, finishing with filling, mozzarella and Parmesan.
Bake covered 35 minutes, uncovered 15 minutes, and rest 15 minutes before cutting into 8 squares.

Square of classic lasagna with distinct layers, red sauce and browned cheese on top, on a white plate — AI-generated illustration

#13 Classic Beef and Ricotta Lasagna (baseline)

Silver

The traditional pan: 80% lean beef, whole-milk ricotta and plenty of mozzarella. This is the baseline every rebuild is measured against.

Per serving: 27.4g protein · 467 kcal · 23.5% (est.) · 33.5g carbs · 24.9g fat

1 square (1/8 of a 9x13 inch pan), no side salad or bread; the pan makes 8 servings · Prep 25 min · Cook 50 min

Ingredients (whole batch)

Lasagna sheets, dry, no-boil: 225 g
Ground beef, 80% lean: 450 g
Whole-milk ricotta: 450 g
Whole eggs (about 1 large egg): 50 g
Shredded part-skim low-moisture mozzarella: 225 g
Grated Parmesan: 30 g
Tomato sauce, canned: 700 g
Onion, diced: 100 g
Garlic, minced: 10 g

Method

Heat the oven to 375 F (190 C). Brown the beef with the onion in a wide pan until no pink remains, add the garlic for 30 seconds, then stir in the tomato sauce and simmer 10 minutes.
Mix the ricotta, egg and half of the Parmesan in a bowl until even.
Spread a thin layer of meat sauce over the bottom of a 9x13 inch dish. Lay down 4 dry no-boil sheets, then a third of the ricotta mixture, a third of the remaining sauce and a quarter of the mozzarella. Repeat twice more.
Finish with the last sheets, the remaining sauce, the rest of the mozzarella and the remaining Parmesan.
Cover with foil and bake 35 minutes, uncover and bake 15 minutes more until bubbling and browned. Rest 15 minutes before cutting into 8 squares.

Protein Lasagna FAQ

Which protein lasagna recipe has the most protein?

Edamame Fettuccine Lasagna has the most protein among 12 of the 13 protein lasagna recipes ranked here (excluding the baseline, Classic Beef and Ricotta Lasagna; it is shown for comparison): 40.7g per serving (357 kcal, 45.6% Protein Density, Platinum tier). The baseline, Classic Beef and Ricotta Lasagna, has 27.4g per serving at 23.5% (Silver tier).

How much protein is in a serving of protein lasagna?

Across the 12 rebuilt recipes (excluding the baseline, Classic Beef and Ricotta Lasagna), a serving has 25.9g to 40.7g of protein. The baseline (Classic Beef and Ricotta Lasagna) has 27.4g per serving. Serving sizes are defined on each recipe card and differ between recipes, and all figures are estimates computed from USDA ingredient data.

Which swap adds the most protein to protein lasagna?

Among the main-ladder steps (alternatives to a step and serving ideas are not compared), Step 2: Cottage Cheese for Ricotta adds the most protein in a single step: +2.9g per serving (29.4g to 32.3g), -39 kcal, taking density from 28.7% to 34.8%.

Can a swap lower protein and still improve density?

Yes. Step 4: Greek Yogurt Layer for Half the Mozzarella: Protein drops 0.5g but density rises 2.4% because calories fall 25 kcal. Density rises because it is a ratio of protein to calories.

NEXT IN THIS GROUP High-protein pizza, ranked The other Italian-American staple, every crust and topping ranked by Protein Density. CROSS THE DATASET High-protein Italian food The restaurant-menu version of this ranking, from grilled secondi to pasta plates. UNDERSTAND THE METRIC How Protein Density is scored The formula, tier thresholds and sources behind every ranking on this page.

All recipes Every recipe family, ranked by Protein Density. →

Estimate — honest disclosure: Estimate. Macros are computed from USDA SR-Legacy ingredient data (and, for protein powders, the manufacturer nutrition panel) for the ingredient weights shown, divided by the stated number of servings. Brands, ingredient substitutions and cooking losses change real-world numbers. These are our own formulations and have not been kitchen-tested. Ingredient FDC IDs are recorded for every USDA-sourced ingredient; protein powders use the manufacturer nutrition panel. Servings are as stated on each recipe, and syrup, butter on top and other toppings are not counted. See methodology for the scoring formula and sources.