@jenneatsgoood: 🚨 new series!!! 🚨 welcome to day one of 10 days of high-protein meals!!! everyday I’ll be sharing a recipe for a high-protein meal to help you hit those daily goals without compromising on flavor 🫶 today we’re starting it off with a new recipe for high protein creamy tomato lasagna roll ups!! these pack 45g+ of protein in per serving and are the perfect cozy comfort meal for Feb ❤️ you loved the pesto lasagna roll-ups so this is a new variation of that one! here’s what you’ll need: -9oz lasagna noodles (12 lasagna sheets), I used GF brown rice noodles -1 tbsp olive oil -1 lb ground beef (90% lean) -1 tsp dried basil -1 tsp garlic powder -1 tsp dried oregano -1 tsp kosher salt, additional to taste -1/2 tsp ground black pepper, plus additional to taste -1/4 tsp red pepper flakes (optional) -16oz 4% cottage cheese -1 1/2 cups tomato sauce -3/4 cup mozzarella cheese, divided * Prepare the lasagna noodles according to package instructions to cook al dente (be careful when handling since they can break easily). Drain and add back to the pot. Drizzle with olive oil while hot to prevent sticking. * While the pasta cooks, heat the oil in a large skillet over medium heat. Add the ground beef and cook until browned all over, breaking up into small crumbles as it cooks, 5 to 7 minutes. Season with the basil, garlic powder, oregano, salt, black pepper, and red pepper flakes. Continue cooking until fragrant, 1 to 2 minutes, then set aside to cool down. * Preheat the oven to 400F. Add the cottage cheese and tomato sauce to a blender or food processor and blend until completely smooth, about 60 seconds. Season with a generous pinch of salt. Transfer half of the cottage cheese mixture to a separate bowl and set aside. * Add the cooked and cooled ground beef (leave any oil from the skillet out) to mixing bowl with the remaining half of cottage cheese along with 1/2 cup of the mozzarella. Mix to combine. * One or two at a time, place a lasagna sheet flat on a 9×13 baking dish and add about 3 tablespoons of the beef and cottage cheese mixture to the end of it. Carefully roll up tightly (see video for example) and push to the end of the baking dish. Continue this until you have 12 roll ups (two rows of 6). * Top with the reserved cottage cheese and sauce mixture and spread it out so all of the roll ups are covered in the sauce. Sprinkle the remaining mozzarella evenly on top. Place in the oven and bake for 7 minutes to melt the cheese, then turn to high broil until bubbling and brown on top, 3 to 4 minutes. * Cool for about 5 minutes before cutting and serving. . Reheat using the microwave until warmed, 1 to 2 minutes. 🌱 plant-based swaps: swap ground beef for plant-based crumbles, cottage cheese for dairy-free ricotta, and mozzarella for dairy-free cheese shreds can’t wait for you to try it, and come back tomorrow for day 2! 💪 #highprotein #highproteinmeals #highproteinrecipes #glutenfreerecipes #glutenfreelasagna #lasagna #easyhealthymeals #easyhealthyrecipes #freezermeals #freezerfriendly #mealplan

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Monday 03 February 2025 23:30:03 GMT