Meaty Lasagna

360 calories
53g
protein
11g
fat
9g
net carbs

Yields: 4 servings

Pasta

  1. 13 cup Quest® Multi-Purpose Mix Protein Powder
  2. 3 tablespoons almond flour
  3. 2 teaspoons vital wheat gluten
  4. Pinch of kosher salt
  5. 1 egg white
  6. 1 teaspoon water

Sauce

  1. 1 cup no-sugar-added tomato sauce
  2. 1 12 teaspoons garlic powder
  3. 1 12 teaspoons zero-calorie sweetener
  4. 2 teaspoons basil, chopped

Ricotta Layers

  1. 13 cup Quest® Multi-Purpose Mix Protein Powder
  2. 1 cup low-fat ricotta cheese
  3. 14 cup shredded Parmesan cheese
  4. 14 teaspoon garlic, minced
  5. 14 teaspoon kosher salt
  6. 2 tablespoons water
  7. 4 ounces 90/10 ground beef

Additional Items

  1. 12 tablespoon water
  2. 34 cup fat-free mozzarella cheese

Prep: 30min Cook: 45min

Pasta

  1. Preheat oven to 350°F.
  2. In a medium bowl, combine Quest Protein Powder®, almond flour, vital wheat gluten, and salt.
  3. Add egg white and water. Stir until fully incorporated and a slightly sticky dough ball is formed.
  4. Wrap in plastic wrap and place in refrigerator for 10 minutes.
  5. Fill a medium sauce pot halfway with water, and place on high heat.
  6. Using a small amount of Quest Protein Powder®, ‘flour’ a hard surface or table, and lightly dust each side of pasta dough.
  7. Press the dough out until flat and even. ‘Flour’ the surface or table, and each side of dough again.
  8. Using a rolling pin, roll out the dough until 18-inch thick.
  9. Cut into three even sheets to fit an 8-by-4-inch loaf pan. Trim edges to fit.
  10. Once pasta sheets are formed and water is boiling, drop each sheet into water for about 90 seconds.
  11. Remove pasta with a strainer and set aside.

Sauce

  1. In a small bowl, whisk together tomato sauce, garlic powder, sweetener, and basil. Set aside.

Ricotta Layers

  1. In a medium bowl, add Quest Protein Powder®, ricotta cheese, Parmesan cheese, garlic, and salt. Mix together and set aside.
  2. Heat a small sauté pan over medium-high heat, and add 2 tablespoons of water.
  3. Once pan is hot, add ground beef. While cooking, use a spatula to separate beef into small pieces. Cook for 6 to 8 minutes or until lightly browned.
  4. Cool beef for 5 minutes, then stir into ricotta mixture until completely combined.

Assembly

  1. Begin by spreading 12 tablespoon of sauce and 12 tablespoon of water in the bottom of loaf pan.
  2. Lay down first piece of pasta, and cover with 13 of ricotta mix, followed by 13 of sauce, and 14 cup of mozzarella.
  3. Continue assembling layers until all ingredients are used.
  4. Cover with foil, and bake for 15 minutes. Uncover and bake for another 15 minutes.
  5. Cool for at least 15 minutes. Slice into four even pieces, and serve.

Serving Size: 14 recipe

  • Calories: 360
  • Protein: 53g
  • Fat: 11g
  • Net Carb: 9g
  • Fiber: 2g
  • P/CAL: 59%