Macro Friendly Recipes: High Protein Pumpkin Lasagna

Macro Friendly Recipes: High Protein Pumpkin Lasagna

This macro friendly recipe may not be all that lasagna-ey, but I know it’s delicious. And I can definitely tell you it’s healthier than real lasagna, at least in terms of calories. As you can probably tell, this is a dessert lasagna. If you’re looking for Italian-style lasagna made with pumpkin, you’ll have to wait for me to grow bold enough to try it.

Macro Friendly Pumpkin Lasagna Ingredients

For this recipe, the world is your oyster. The recipe provided is my favorite and most macro friendly of the variations I’ve tried. To give you a few ideas, you could easily turn this into a pumpkin cheesecake lasagna by mixing sugar-free fat-free cheesecake pudding mix into your “cream sauce” mixture. Similar to the No Bake Pumpkin Cheesecake BitesYou could also add fat-free cream cheese to your “cream sauce” to make it extra creamy and a bit thicker. I found the pumpkin butter turns out quite dense, so if you go creamy, you better bring your appetite.

high protein brownie recipe

Or if you’re feeling adventurous, you could turn this into a chocolate pumpkin lasagna like in the one-minute chocolate brownie with a bit of protein and cocoa powder.

Feel free to get creative. It’s hard to mess up a layered dish like this.

As for protein recommendations, I go with Optimum Nutrition Gold Standard Whey and/or Dymatize’s Whey or Elite XT blended protein. They’re reputable brands that have been around forever.

The macros in this recipe are with Gold Standard Whey. 

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Protein Pumpkin Lasagna

Prep Time 10 minutes

Ingredients

Crust

  • 2 servings (52g) Graham Cracker Crumbs 2-3 full sheets if you're not using pre-crumbled
  • 4 Tbsp Apple Sauce

"Cream" Sauce

  • 2 C Plain Fat-Free Greek Yogurt if you use vanilla flavored, you can omit Stevia here
  • 2 scoops Protein Powder vanilla
  • 1/2 C Stevia

2nd Crust Layer

  • 1 serving (26g) Graham Cracker Crumbs or 1-2 sheets, crumbled
  • 1 Tbsp Apple Sauce

Pumpkin Butter

  • 1 C Canned Pumpkin
  • 2 Tbsp (12g) PB2 or Powdered Peanut Butter
  • 1 tsp Pumpkin Pie Spice
  • 1 Tbsp Stevia
  • 1 scoop Protein Powder vanilla

Instructions

  1. Mix graham cracker crumbs and apple sauce together in the bottom of your bowl or dish. Use a spoon or your fingers to pat this down into a crust. 

  2. Mix Greek yogurt, protein, and Stevia together in a large bowl. Use half of your finished mixture to cover your crust from step 1. 

  3. In a small bowl, mix your second serving of graham cracker crumbs and apple sauce to form a crumble. This shouldn't be as crust-like as step 1. Cover your cream layer with this crumble. If desired, you could add more graham crackers for a thicker layer.

  4. Mix the pumpkin butter ingredients together in a large bowl and add to the top of your second graham cracker layer.

  5. Add the remaining Greek yogurt and protein mixture to the top.

  6. Sprinkle with graham cracker crumbles, add fat-free whipped topping, or maybe even cookie butter Oreos like I used in the photo. Just be sure to account for the added carbs and calories from toppings. The macros and calories are for the lasagna as is. 

Recipe Notes

Entire Recipe: 1,100 Calories | 132P | 117C | 13F -- Per 1/8 Slice: 137 Calories | 16.5P | 14.6C | 1.6F

If you make this for a post-workout snack or sweets fix, tag me in your creation on Instagram.

P.S. If you’re interested in learning more about nutrition for fitness and healthy living, I’ve put together a free eBook on the topic. It covers everything from calculating your metabolic rate, calorie and macronutrient needs, diet strategies, as well as food guides and recipes. You can learn more about Nutrition Made Easy 3.0 here or enter your info below to download your copy.