The Lasagna You Can Eat Every Day... INFINITELY | High Protein Meal Prep
HTML-код
- Опубликовано: 8 фев 2025
- The Lasagna You WANT With The Macros You Need
Read full description for recipe and macros.
⚪FULL RECIPE⚪
~ INGREDIENTS ~
Veggies:
1 medium zucchini
2 medium carrots
1 medium red bell pepper
½ cup mushrooms
2 garlic cloves
1 shallot
Sauce:
3 15 oz (425 g) cans of tomato sauce + ½ can of water
1 tsp (6 g) salt
1 tsp (3 g) garlic powder
2 tsp (6 g) onion powder
1 tsp (3 g) black pepper
2 ½ tsp (approx) dried oregano*
5 tsp (approx) dried basil*
*Not Italian seasoning mix
Meat:
2 lbs (906 g) 93/7 ground beef
1 tsp (6 g) salt
Cheese Mix:
2 16 oz (454 g) containers of 2% fat cottage cheese (Daisy, preferred)*
2 tbsp (20 g) cornstarch
2 large eggs (Grade A)
1 tbsp (roughly) dried parsley
1 c (roughly) low moisture part skim mozzarella**
½ c (roughly) parmigiano reggiano**
*Can blend if you’d like
**From the below amounts of cheese
Cheese Topping:
1 lbs (453 g) mozzarella cheese (shredded)*
5.25 oz (150 g) parmigiano reggiano (shredded)*
Dried parsley garnish (after baking)
*Use what is left after making the mix
~ INSTRUCTIONS ~
Dice all the veggies to be roughly the same size, and mince the garlic and onion, keeping them separate from the other veggies.
Set the oven to 400 degrees Fahrenheit (~204 C).
Add the sauce ingredients to a pot and set to low heat to simmer covered.
Brown and cook the meat (with salt) in a pan on medium heat, adding in the garlic and onion to cook as the meat finishes. Add to the sauce, mix, and recover the pot.
Starting with the mushrooms to let them release moisture, add the veggies to the pan and cook until slightly softened. Transfer to the sauce, mix, and turn off the heat, leaving the pot covered.
Whisk or blend the cottage cheese and cornstarch together, and whisk in the other cheese mix ingredients.
Mix what’s left of the shredded cheeses and set aside.
Set an aluminum foil-lined baking sheet under a glass 9x13-inch (23x33-cm) baking dish.
Build the lasagna (three layers of sauce and cheese mix, two layers of noodle, and one top layer of shredded cheese). Start with the sauce and cheese mix (about a third of each per layer), followed by noodles, then more sauce and cheese mix, then noodles, then the last of the sauce and cheese mix, and finally the cheese topping.
Lightly cover the lasagna with foil, tenting it to prevent cheese stickage, and bake in the oven for 30 minutes.
After the 30 minutes, remove the foil cover and continue baking at the same temperature for 15 more minutes.
Turn the oven up to 450 degrees F (230 C) and bake for another 5-10 minutes, or until the top of the lasagna is to your liking.
Remove from oven and let cool for 15 minutes before serving.
~ TOTAL LASAGNA MACROS ~
Cal: 6256
P: 571g, C: 467g, F: 229g
~ MACROS PER SERVING (8 SERVINGS) ~
Cal: 782
P: 71g, C: 58g, F: 28.6g
~ MACROS PER SERVING (10 SERVINGS) ~
Cal: 626
P: 57g, C: 46.7g, F: 23g
~ MACROS PER SERVING (12 SERVINGS) ~
Cal: 521
P: 47.5g, C: 39g, F: 19g
⚪CHANNEL INFO⚪
HUGE THANK YOU to my Patreon Supporters:
Cheebs
Sabrina
Dario
Mikaila
WhatOnAarth
Sahil Talwar
Show your support by becoming a Patron of the Channel here:
tinyurl.com/4f...
⚪PRODUCTS I USE⚪
(Note: As an Amazon Associate I earn from qualifying purchases. The following links are affiliate links.)
~ DAILY USE ITEMS ~
Digital Food Scale:
amzn.to/3Ifhrtc
Glass Meal Prep Containers:
amzn.to/3CbOnim
Glass Baking Dish (9x13inch)
amzn.to/4jKNpxZ
Oven Mitts
amzn.to/3BRRuPx
---------------
Good Food. Better Health.
✌️
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Put baking paper on top, then cover with foil. That way the cheese won't stick.
Also, use fresh pasta sheets from the store. They taste SOOOO much better.....those dried ones ruin the texture.
or just make the pasta yourself, just needs some flour salt and eggs. you roll it out very thin and its done. probably takes like 20 minutes
See, my issue isn't that I'd have trouble eating the same thing every day, my issue is keeping myself from eating that entire lasagna in a single day.
Lasagna is definitely one of those meals I just lose self control with. I turn into Garfield everytime
I feel you brother 😂😂😂
Same😂
Ok Garfield!
Also, another great application for cottage cheese I've found is in enchiladas. You can create a delicious creamy green chile chicken enchilada casserole in a similar manner to lasagna by blending equal parts cottage cheese and salsa verde for the sauce.
I might actually try that!
Excellent idea!! I would add in a tablespoon of browned butter and chicken bouillon to taste
@randomoneforstuff3696 ahh Cottage cheese Enchiladas. Just like Abuelita use to make!
5:25 if you can cut a straight line in the lasagna sheet with a knife you can break it off cleanly while maintaining the same level of Italian fury
There's nothing "inauthentic" about canned tomatoes. But - when it comes to canned tomato "sauce" check the sugar and salt content. You can have the same time-saving convenience with canned crushed tomatoes. Then you control the salt and sugar, and you preserve the brightness of the tomato flavor, no extra work. FWIW, big fan of Muti brand if you can get it in your area. Otherwise, great stuff. I'm a cottage cheese skeptic but willing to give it a shot.
Love the Mutti brand as well!
the cottage cheese is the best part, you'll see
I've made just about every recipe that you've posted and they have all been fantastic! Making this next week and I can't wait.
Same
So happy to hear! 😊
Here's a comment to confirm being impressed by the noodle fitting design, pristine, genius
Definitely want to get a deeper Maillard reaction on that ground beef. Dark sear unlocks so much more flavor.
Honestly, italian approuved !
Looks great. I do almost the same veggies in my lasagne. Never thought of the cottage cheese, that looks good. I do a proper white sauce and mix with various cheeses and sour cream.
Hint: if you want finer mince, cook it in a saucepan instread, and stir a lot with a wooden spoon on moderate heat while the meat is browning. It breaks up the mince much better.
*slam* “cheese” 😂 great video! Can’t wait for the next one!
You can just use the broil setting to crisp things up. That only turns on the top burner and leaves the fan off.
yummy! been using cottage for years because ricotta was VERY expensive lol
Fantastic video brother, this looks amazing.
Thank you, brother 😎
Meticulous! Love it!
Omgomgomg, Ethan's uploaded!!!❤
Looks good! I've been making lasagna with cottage cheese instead of ricotta for years. The stuff they call "ricotta" here just doesn't taste good to me while I love cottage cheese. And the cornstarch is not necessary, it never occurred to me to try adding any sort of binder and it's never seemed like it needed it. I do make an all day simmer pot of bolognese though, a triple batch allows me to make some pans for the freezer and boy... that smells SO good. Worth the time.
This looks amazing! Thank you! Definitely gonna try this next week
Bruh, thank you for putting everything in the description. So many people skip that 👍💪🙏
Always 💪
I want to make this, but I know damn well I will eat half of the lasagna on day one.
cottage cheese for ricotta is genius! can't wait to try this
Tip: placing the noodles in an alternating placement for each layer makes cutting/serving less sloppy. 😉👍🏻🫶
Looks delicious. Must make.
I think you're an agent of the cottage cheese lobby.
🤫
idk if anyone knows this, I just learned it myself recently, when you cut bell peppers, if you take away that white part near the core, it makes whatever you are cooking taste a bit sweeter, as the white part gives a slight bitterness to whatever you cook. Idk if will make much difference in this recipe, but it might just elevate the taste even more OwO
My acid reflux says I can't eat this every day.
10/10 for the James May reference
Amazing, I'm gonna try this. I like how little oil you use, that's what makes my lasagnas calorie bombs typically
Thanks for your hard work. Adding this to the shopping list 👌
Like I make except uncooked noodles and pour thinned out sauce or water in your jarred sauce all around. Foil tight. 350 an hour lift off foil,pour more liquid around and more cheese on top
Bake until knife goes through easily.
Italian sausage mixed with fatty ground beef.
Once cooled cut in portions and freeze in quart freezer bags nukes up great!!!
Looks delicious!
Thanks for the recipe bro. Much love from Australia
That looks really yummy!
I've tried cottage cheese in lasagna. Personally I wasn't a fan of the flavor profile. If you can find low fat ricotta, it has similar macros and a much better taste. Or you can make your own using fat free fairlife for even better macros.
Also shopping tip - look at the weekly ad! People are always complaining about food prices but they are much more manageable if you buy on-sale. Near me, 93/7 ground turkey regularly goes for $3/lb.
Great advice!
This is a pretty standard lasagne recipe with some extra veggies. It’s going to be delicious!
this actually seems fantastic
You can also layer on the sauce some baby spinach on each layer for extra green healthyness
You might be the goat 🐐
You can also substitute ricotta or cottage with soft tofu flavored with parmesan cheese….its lighter and healthier
damn this is interesting! have you done it for lasagna before?
@ yes all the time…I use lasagna sheets that you don’t have to cook in advance and then I layer it with sauce, spinach, tofu that I mixed with Parmesan, mozzarella cheese ..it’s easy and quick…
@@nicolehartrell969 oh man, that's brilliant. Regular silken tofu? What is parmegian to tofu ratio? Do you also use starch to thicken it up? (I live in Asia where I can get more tofu than a human can eat, but cottage cheese is unobtainium, you're saving my life here buddy)
@ yes soft silken tofu…when I buy a block of tofu about one cup you only need about two tablespoons of Parmesan mix it up with a fork or your hands…no thickeners required….
Love the fact that the Ingredients I can easily get at Ralph’s
4:47 So, dried pasta is really two things needing to be done at once. Literally cooking it, but before that, the pasta has to soften up. It really cant cook until it softens.
All this to say is that a nice troubleshoot/way to do this without getting Italians mad at you is to soak the sheets in hot tap temp water (all the way up to boiling as well) for about 10 minutes. This will soften the noodles allowing you to not be forced to break them and its pretty much all "passive time".
Even more, you can do this in the same dish you intend to cook in and move them onto a couple kitchen towels to drain off excess water.
For those who know, this is taken from J. Kenji Lopez-Alt's recipe for his own Lasagna Bolognese.
Texture is way better when you bake the noodles raw. I would never soak first, so much better not doing that. Plus less dishes to wash.
@@abdalhadifitouri131 You can soak them in the 9x13 you use to cook the dish. Also, in Lasagna, the noodles are not going to be al dente and are typically much much softer. So the texture isnt going to change much in the final dish.
However, that isnt to say it doesnt have an effect, and that effect is making sure the noodles end up consistent through the lasagna, whereas at times you can end up with uneven cooking if using non-soaked noodles.
@r@reeperseeker
Thank you! 😊
This looks good thank you for sharing!
I'd love to do this every day but this is so expensive brooo damn looks so good though
Probably gonna love the lasagna, but definitely putting more vegetables in to make for a more nutritious meal
I made 2 batches of lasagna a while back, one using cottage cheese and the other using ricotta. I much preferred the ricotta.
well of course the ricotta is a bit better but cottage cheese is better for macros
That makes a lot of sense, LOL! Maybe try half the ricotta mixed w half cottage cheese? That's what I'm going to do!
you know, i never really realised that most people dont use cottage cheese when it comes to lasagna.
That.. Looks so good
Another banger, as an athlete I’d love a higher carb recipe but I get this attracts most people.. keep it chuggin!!
Just use more pasta sheets
Double up the pasta, mate. Add some thick slices of garlic bread to the meal. Hell, just make a big bowl of noodles and drop the lasagna on top of it. Carbs are easy to get.
I like the video! Just a small thing that I noticed is the autofocus coming in and out between cuts quickly made me feel a little queezy. Prob just me but thought Id point it out. Specifically when the sauce first hits the pot.
Another banger
Gotta send this to my friend Jon Arbuckle
Tip: If you're going use tin tomatoes , always use half tin tomatoes, half cherry tomatoes. Thank me later
@LeGou Do you halve them, purée them, leave them whole? Do you add extra salt? Thanks
Ok so whats the point of using vegies not normaly in these sauces and leaving out the ones that are ? Like you could slapp and excesive amount of stalk sellerie into this for fiber and some root sellerie, onion and you'd just make a normal sauce. Could just make a salad for the side....
This looks really damn good!
Also, really love the no-nonsense straightforward approach. Nice, clear, easy explanations, good delivery, and tasty looking finish. Well played sir.
why is it so hard to find cottage cheese in france
😢
😎😎😎😎😎
"leave your comments below" 🤣
Making this today. Thanks!
Just getting around to making this today. Duuude, It's soooo good! . I followed directions to the T. The Macros are unbelievable. Making the quiche for breakfast next week. Thanks!!! man.
Rinse mushrooms? In water?
Yes what else lol
Haven’t finished the video but I know the secret Ingredient is cottage cheese
He really be out here cooking up huh
I just want you to challenge you to use pecorino Romano cheese just once. 😇
Maybe I *WILL* eat this every day
😂
Don't forget the prep time
Is he using Daisy and Kroger? If I eat anything every day it is going to be high quality organic.
If you spray the foil cover with Pam or other cooking spray your cheese won't stick to the top
welcome back king, u dropped ur crown
Is this not your main job or how come to don't make videos more often? Awesome looking lasagna Im gonna try for sure!
It’s not my main job. Hopefully one day!
Not sure why i thought you stopped making videos
Glad you're still checking in! 😉
@@ethanpaffI’m on a much needed weight loss journey so your videos are super valuable for me. I’ve only watched this one but going to check out the others. Hope life is treating ya well. Cheers 🍻
@@ethanpaffand also I’m 100% making this this weekend
I’m happy to serve! Best of luck to you, and I hope my content continues to help! Enjoy the lasagna!
Looks awesome 💞. Almost as good as your Mom's 😂
Bro’s so vascular he might die from a papercut💀
Any suggestions for a cottage cheese alternative? It's not easy to get where I live...
Low fat ricotta, maybe
how long do you let the sauce simmer?
I goes until I’m ready to assemble the lasagna. Doesn’t matter too much. Ends up being somewhere between 10 and 30 minutes. It’ll cook plenty in the oven. The most important thing is that it has enough moisture in it. Too thick and the lasagna turns out a bit dry. Too thin/watery and the lasagna turns out a bit watery. Aim for the sauce to have roughly the same moisture content as what you see in the video (if not a little less (slightly thicker)) and you’ll be fine.
Also, if the lasagna turns out a bit watery after baking, let it sit longer to cool and it will solve that. The lasagna is also more firm after reheating leftovers. Either way, it’s gonna taste really good.
subscribed
Can I just use regular 93/7 ground beef instead too?
Of course!
The macros are bad because the carbs/fats ratio is too high. Either lower the carbs or drastically reduce the fats. What qualifies it as "high protein"? I can see the protein content is the highest, but doesn't mean much when it comes a mixed with a lot of carbs & fats.
This little suggestion wont matter to most as most people can't tell the difference but im a texture person so i can. When I make lasagna I like to use the Large Curd cottage cheese. same macros just a heftier texture. I you're gonna blend it, then it doesn't matter at all. lol
HOW IS IT INFITINTE!!!
Anytime anyone says something like 'stay til the end for the best part'...im out. How dumb do you think people are? lol. Im out. #unsubscribe
A nasty idea... Why not to try cottage cheese flatbread as an equivalent of lasagna pasta sheets ?
Shoutout to the dairy allergy gang who don’t get to use cottage cheese as their protein hack :/
😢
Lol where is the bechamel??? that's the most important between layer of pasta
sam of nella..........
🥚
TL:DW - You can't actually have this every day or you will have negative side effects due to pasta and corn starch. Leave those out, and the veggies if you are allergic, and it will be good. Basically just meat sauce and cheese though lol
Yep😂
nOoOOoOoOo iN ITALY WE DO NOT DO THIS REEEEEEEEEEEEEEEEEEEEEE
That noodle breaking pissed me off and I am not even Italian
I just broke a whole pack of spagetti in a half and I would do it again.
@markhunter3533 ah! The humanity!
🤣
@@markhunter3533Always! 😂
can we get married
If you want to avoid eating too much trans-fat and saturated fat, substitute the ground beef for ground turkey.
I basically made this the other day.... :O, but I did it in a slow cooker. I did it for 9 hours on low... but I should've done it for 6, as the pasta was way overcooked.
What is the difference in your lasagna and MY authentic ONE?????? Yours will not taste as good, and has the same calories as mine, FOR SURE!!!!!!!!!!!!!!!!!!!!!! Not worth scarifying so fewer calories if that!!!!!!
First!
not healthy at all do your research
How so?
Prolly a vegan who thinks what humans have been eating for eons is unhealthy
He's not going to do the research. He doesn't care about insulin yet because he's too young for it to be an obvious problem. 😂
Young people think that just because they aren't unhealthy yet that they can eat anything, so it must be healthy 😂
That level of carbs is going to lead to some serious issues.
technically you can eat any Lasagna everyday, you might end up fat as fuck but you can still eat it
Better without the meat.
Yeah cause Italian jokes are sooo funny 😐😐
Which one was upsetting to you?