July 28, 2026

High Protein Lasagna

If there’s one thing I will always make room for, it’s a really good lasagna — especially when I can make it a little more protein-packed.

This High Protein Lasagna has all the cozy, cheesy, saucy layers you want, with one easy swap: Lifeway Farmer Cheese instead of traditional ricotta.

It’s creamy, smooth, high in protein, and packed with probiotics, making it such an easy way to add more protein to a classic comfort food without sacrificing that creamy lasagna filling we all love.

I’m also using Lifeway Salted Kefir Butter to sauté the onion and garlic, which adds the best richness to the sauce and helps mellow out the acidity of the marinara.

Basically, it’s classic lasagna with a little more protein, 28–30g protein per serving to be exact and I’m very into it.

Why You’ll Love This Lasagna

Creamy Lifeway Farmer Cheese filling
High in protein and packed with probiotics
Classic, cozy lasagna flavor
Lifeway Salted Kefir Butter adds extra richness
Great for feeding a crowd
Easy to make ahead
Freezer-friendly

Ingredients

Meat Sauce

3 tablespoons Lifeway Salted Kefir Butter
1 medium onion, finely diced
4–5 cloves garlic, minced
1 pound lean ground beef (or 1½ pounds for a heartier sauce)
2 (24-ounce) jars marinara sauce
2 teaspoons Italian seasoning
1 teaspoon dried oregano
¼–½ teaspoon crushed red pepper
Salt and black pepper, to taste

Farmer Cheese Filling

4 cups (2 packages) Lifeway Farmer Cheese
2 eggs
¼ cup grated Parmesan cheese
1 tablespoon dried parsley
Salt and black pepper, to taste

For Assembly

12 lasagna noodles, cooked according to package directions
3 cups shredded mozzarella cheese

How to Make Lifeway Farmer Cheese Lasagna

Start by preheating your oven to 375°F.

Melt the Lifeway Salted Kefir Butter in a large pot over medium-low heat. Add the diced onion and cook for 5–6 minutes, until softened.

Add the garlic and cook for another 30–60 seconds, just until fragrant.

Add the ground beef and cook until browned, breaking it into small pieces as it cooks.

Pour in the marinara sauce and add the Italian seasoning, oregano, crushed red pepper, salt, and black pepper. Bring everything to a simmer and cook uncovered for 20–30 minutes, letting all those flavors come together.

While the sauce simmers, make your Farmer Cheese filling.

In a bowl, combine the Lifeway Farmer Cheese, eggs, Parmesan, parsley, salt, and black pepper. Stir until smooth and combined.

How to Assemble

Grease a 9×13-inch baking dish.

Spread 1 cup of meat sauce over the bottom of the dish.

Arrange 4 lasagna noodles over the sauce.

Spread ⅓ of the Lifeway Farmer Cheese mixture over the noodles, then top with ⅓ of the mozzarella.

Spoon another 1 cup of meat sauce over the mozzarella.

Repeat the layers two more times, finishing with the remaining meat sauce, Farmer Cheese mixture, and mozzarella.

Cover the dish with foil. To keep the cheese from sticking, spray the foil with cooking spray or make sure the foil isn’t touching the cheese.

Bake covered for 25 minutes.

Remove the foil and bake for another 20–25 minutes, until the lasagna is hot, bubbly, and lightly browned on top.

Let it rest for 15 minutes before slicing. Trust me, this part is worth the wait.

Tips

Letting the lasagna rest before slicing helps the layers set up so you get those beautiful slices.
For a heartier lasagna, use 1½ pounds of ground beef.
If you don’t like much spice, stick with ¼ teaspoon crushed red pepper or leave it out.
Make sure your foil doesn’t touch the mozzarella to prevent sticking.
Don’t skip simmering the meat sauce. Those extra 20–30 minutes make a difference in flavor.

Make Ahead

This is a great recipe to prep ahead of time.

Assemble the lasagna up to 1 day in advance, cover tightly, and refrigerate.

When you’re ready to bake it straight from the refrigerator, add about 10–15 minutes to the covered baking time before removing the foil and finishing the bake.

How to Freeze Lasagna

Before Baking

Assemble the lasagna in a freezer-safe dish and wrap it tightly with plastic wrap followed by aluminum foil.

Freeze for up to 3 months.

Thaw overnight in the refrigerator before baking, or bake from frozen, adding additional baking time until the center reaches 165°F.

After Baking

Let the lasagna cool completely, then wrap it tightly and freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat, covered, in a 350°F oven until heated through.

Final Thoughts

This is the kind of lasagna that makes you want to invite people over.

It’s cozy, cheesy, saucy, packed with protein, and has that classic homemade lasagna feeling while the Lifeway Farmer Cheese gives it a creamy twist.

Make it for your family, make it for friends, or make a whole pan and freeze half for a night when cooking dinner is absolutely not happening. I fully support all three options.

If you make it, tag me @whatrobineats so I can see!

And because lasagna is even better when it’s shared, I’m so excited to be partnering with Lasagna Love to help bring homemade meals, comfort, and kindness to families in our communities. Learn more about how you can volunteer, donate, or request a meal through Lasagna Love.