High Protein Beef Lasagna

In a large pot, cook the diced yellow onions until browned. Add olive oil and tomato paste, and fry for another minute until fragrant.

Stir in red pepper flakes, then pour in the beef bone broth. Add garlic powder and Italian seasoning. Bring to a boil and let it reduce until the liquid has mostly evaporated and the mixture is thick.

Add the ground beef to the pot. Break it apart with a spoon and cook until fully browned.

Stir in the marinara sauce. Add optional white miso paste and salt to taste. Let the sauce simmer while you prepare the cheese filling.

In a large bowl, combine the cottage cheese, 2 large eggs, 227g of shredded mozzarella, 30g of grated parmesan, chopped parsley, and a pinch of salt and garlic powder. Mix until well combined.

Preheat your oven to 375°F (190°C). Begin assembling the lasagna in a 15"x11"x3" foil roasting pan. Start with a thin layer of meat sauce on the bottom.

Create the layers: place a layer of no-boil lasagna noodles, spread a layer of the cheese filling, and then a layer of meat sauce. Repeat this process until you run out of ingredients, typically making 2-3 layers.

Finish with a final layer of noodles topped with the remaining meat sauce.

Sprinkle the 227g of mozzarella and 40g of grated Parmigiano-Reggiano evenly over the top.

Cover the pan tightly with aluminum foil and bake for approximately 40 minutes.

Remove the foil and switch the oven to broil. Broil for 10-15 minutes, or until the cheese is bubbly and golden brown.

Let the lasagna rest and cool for 15-20 minutes before cutting. This helps it set and makes for cleaner slices. Serve and garnish with extra parmesan if desired.