I am thinking about making a lasagna and adding unflavored protein to the ricotta mixture. I know that heat makes protein do funny stuff, but since it isn’t being dissolved in a liquid, I was wondering how it might turn out. Anyone tried cooking w/ unflavored protein rather than just adding it to soups? (every time I tried adding it to hot soups, I have been pretty disappointed so I have just stopped trying. I thought this might be different)

When I use Protein powder in hot things, I add it AFTER cooking. It's important to temper the protein--first mix it with a bit of tepid Water to make a paste, then slowly add hot food/liquid, stirring continuously. Once you've got a hot protein mixture, you can stir it into a Soup or chili or whatever with no problems--but you can't skip the tempering.

Otherwise, it does clump.

I'm not sure that clumping would be all that much of a problem in the lasagna cheese mixture, but it would be a shame to waste all those ingredients---I'd recommend doing a trial run with just a little dish of ricotta, parm, whatever else you like + the protein. See how that bakes up before you do the whole recipe