Introduction: Can Lasagna Be Delicious, Nutritious, and Easy to Make?
Craving a comforting lasagna that’s both wholesome and packed with flavor? The BEST Easy Healthy Lasagna combines lean ground beef, nutrient-rich zucchini and summer squash, and creamy low-fat cottage cheese for a protein-packed, veggie-loaded twist on the classic. Perfect for family dinners, meal prep, or a cozy gathering, this lasagna is simple to assemble and uses oven-ready noodles for convenience. Ready to bake a dish of hearty goodness? Let’s dive into this delicious recipe!
Overview: Why This Easy Healthy Lasagna Stands Out
The BEST Easy Healthy Lasagna is loved for its rich flavors, lighter ingredients, and straightforward preparation, making it a perfect balance of indulgence and nutrition. Here’s what makes it special:
- Time Requirement: About 20 minutes to prep, 45 minutes to bake, plus 5-10 minutes cooling.
- Difficulty Level: Easy—requires basic cooking, chopping, and layering, ideal for beginners.
- Why It’s Special: Low-fat cottage cheese boosts protein, zucchini and summer squash add veggies, and oven-ready noodles save time. This recipe yields 8 servings, perfect for a family or meal prep.
Ideal for weeknight dinners, potlucks, or freezer meals, this lasagna is sure to become a go-to favorite.
Essential Ingredients
The BEST Easy Healthy Lasagna uses simple, wholesome ingredients to create a flavorful, lighter dish. Here’s what you’ll need for 8 servings:
- 1 pound lean ground beef: Provides savory, protein-rich flavor with less fat.
- ½ cup diced onion (chopped): Adds aromatic depth.
- 2 cups finely diced zucchini (about 2 small or 1 medium/large zucchini): Boosts veggies and texture.
- 1 cup finely diced summer squash (about 1 medium/large summer squash): Adds mild flavor and nutrition.
- 1 (15-ounce) can whole tomatoes (2 cups, or crushed tomatoes if preferred): Forms the base of the sauce.
- 1 (10-ounce) can tomato sauce (1 ¼ cups): Enhances the sauce’s richness.
- 2 teaspoons garlic powder: Adds savory flavor without fresh garlic prep.
- 2 teaspoons salt: Enhances overall flavors.
- 1 teaspoon dried parsley: Adds herby notes.
- 1 teaspoon dried basil: Brings classic Italian flavor.
- ½ teaspoon dried oregano: Complements the tomato sauce.
- ½ teaspoon pepper: Adds a mild kick.
- 6 ounces uncooked, oven-ready lasagna noodles (8 noodles): Saves time by skipping boiling.
- 16 ounces low-fat cottage cheese: Provides creamy texture and high protein.
- 1 cup shredded Parmesan: Adds nutty, umami richness.
- 1 ½ cups shredded mozzarella: Creates a melty, cheesy topping.
Why These Ingredients Matter
- Cottage Cheese: Boosts protein and adds creaminess with less fat than ricotta.
- Zucchini and Summer Squash: Increase veggie content, adding nutrition and subtle flavor.
- Oven-Ready Noodles: Simplify prep by eliminating the need to boil noodles.
- Lean Ground Beef: Keeps the dish hearty but lower in fat.
Substitutions and Variations
- Ground Beef: Swap with ground turkey, chicken, or plant-based ground meat for a lighter or vegan option.
- Cottage Cheese: Substitute with ricotta, Greek yogurt, or plant-based ricotta for vegan diets.
- Zucchini/Summer Squash: Use eggplant, mushrooms, or spinach for different veggies.
- Tomatoes: Use all crushed tomatoes or a jar of marinara sauce (about 3 cups total) for convenience.
- Vegan Option: Use plant-based ground meat, vegan cottage cheese or ricotta, and vegan Parmesan and mozzarella.
- Gluten-Free: Use gluten-free oven-ready lasagna noodles and ensure spices are gluten-free.
- Spicy Lasagna: Add ½ teaspoon red pepper flakes to the sauce for a kick.
- Cheesy Boost: Increase mozzarella to 2 cups or add ½ cup shredded provolone for extra cheesiness.
Step-by-Step Instructions
Making The BEST Easy Healthy Lasagna is a simple process that yields a hearty, flavorful dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 1 pound lean ground beef, ½ cup diced onion, 2 cups finely diced zucchini, 1 cup finely diced summer squash, 1 (15-ounce) can whole tomatoes, 1 (10-ounce) can tomato sauce, 2 teaspoons garlic powder, 2 teaspoons salt, 1 teaspoon dried parsley, 1 teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon pepper, 6 ounces oven-ready lasagna noodles (8 noodles), 16 ounces low-fat cottage cheese, 1 cup shredded Parmesan, and 1 ½ cups shredded mozzarella.
- Preheat the oven to 375°F (190°C).
- Dice onion, zucchini, and summer squash into ¼–½-inch cubes.
Tip: Use low-fat cottage cheese for a lighter dish, but full-fat adds extra creaminess.
Step 2: Cook Beef and Onions
- In a large pan with high sides, cook ½ cup diced onion and 1 pound lean ground beef over medium-high heat until the beef is fully cooked, about 10 minutes, breaking it up with a spatula.
- Drain excess fat and set the beef and onions aside in a bowl.
Tip: Use a wooden spoon to break up the beef for an even texture.
Step 3: Cook Vegetables
- In the same pan, cook 2 cups finely diced zucchini and 1 cup finely diced summer squash over medium heat for 7-10 minutes, stirring occasionally, until softened.
Tip: Dice veggies finely to blend seamlessly into the sauce; cook until just tender to retain texture.
Step 4: Make Tomato Sauce
- Add 1 (15-ounce) can whole tomatoes (or 2 cups crushed tomatoes), 1 (10-ounce) can tomato sauce, 2 teaspoons garlic powder, 2 teaspoons salt, 1 teaspoon dried parsley, 1 teaspoon dried basil, ½ teaspoon dried oregano, and ½ teaspoon pepper to the pan with the vegetables.
- Stir well, breaking down whole tomatoes with a spatula.
- Cook over medium heat for 7-10 minutes, stirring often, until the sauce thickens slightly.
- Add the cooked beef and onions back to the pan and stir to combine.
Tip: Simmer until the sauce is cohesive but not too thick; adjust seasoning to taste if needed.
Step 5: Assemble Lasagna
- Pour about ¼ of the tomato sauce mixture (about 1 cup) into the bottom of a 9×13-inch casserole dish to coat the base.
- Place 4 oven-ready lasagna noodles on top of the sauce, overlapping slightly if needed.
- Spread another ¼ of the sauce (about 1 cup) over the noodles.
- Spoon ½ of the cottage cheese (8 ounces) evenly over the sauce.
- Sprinkle ½ of the Parmesan (½ cup) and ½ of the mozzarella (¾ cup) over the cottage cheese.
- Repeat layers: add another ¼ of the sauce, the remaining 4 noodles, another ¼ of the sauce, the remaining cottage cheese (8 ounces), and the remaining Parmesan (½ cup) and mozzarella (¾ cup).
Tip: Spread layers evenly for consistent flavor; press noodles gently to ensure contact with the sauce.
Step 6: Bake
- Cover the casserole dish with aluminum foil.
- Bake at 375°F for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, until the cheese is melted and bubbly.
Tip: Check that the cheese is golden and bubbly; broil for 1-2 minutes on low for a crispier top, if desired.
Step 7: Serve
- Let the lasagna cool for 5-10 minutes to set.
- Slice into 8 portions and serve warm, optionally garnished with fresh basil or parsley.
Tip: Cooling slightly makes slicing easier and enhances flavor melding.
Assembly: Building the Perfect Easy Healthy Lasagna
Making The BEST Easy Healthy Lasagna is all about creating a hearty, flavorful dish with balanced layers. Here’s how to make it shine:
- Sauce: Cook beef, veggies, and tomatoes into a cohesive, flavorful base.
- Layering: Alternate sauce, noodles, cottage cheese, and cheeses for even distribution.
- Baking: Cover to keep moist, then uncover for a melty, golden cheese top.
- Presentation: Slice neatly and garnish for a comforting, inviting dish.
Presentation Tips
- Garnish with fresh basil, parsley, or a sprinkle of extra Parmesan for a vibrant look.
- Serve with a side salad or garlic bread for a complete meal.
- Present in the casserole dish or plated for a cozy, family-style meal.
Storage and Make-Ahead Tips
The BEST Easy Healthy Lasagna is perfect for meal prep and leftovers.
- Storage:
- Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave (1-2 minutes per slice) or oven (350°F/175°C for 15-20 minutes, covered).
- Freeze assembled, unbaked lasagna or baked leftovers for up to 3 months in a freezer-safe container; thaw in the fridge overnight and bake or reheat as directed.
- Make-Ahead:
- Prepare the sauce up to 2 days ahead and refrigerate.
- Assemble the lasagna (unbaked) up to 1 day ahead, cover tightly, and refrigerate; bake as directed.
- Freeze unbaked lasagna for quick future meals; bake from frozen, adding 15-20 minutes to the covered baking time.
Tip: Portion leftovers into single servings for easy reheating.
Recipe Variations
The BEST Easy Healthy Lasagna is versatile and easy to customize. Here are some fun twists:
- Turkey Veggie Lasagna: Replace beef with ground turkey and add 1 cup chopped spinach or mushrooms.
- Spicy Lasagna: Add ½ teaspoon red pepper flakes or diced jalapeños to the sauce.
- Gluten-Free: Use gluten-free oven-ready lasagna noodles and ensure spices are gluten-free.
- Vegan Lasagna: Use plant-based ground meat, vegan cottage cheese or ricotta, and vegan Parmesan and mozzarella.
- Cheesy Spinach Lasagna: Replace summer squash with 1 cup chopped spinach and add ½ cup extra mozzarella.
Conclusion: Savor the Healthy Comfort!
The BEST Easy Healthy Lasagna is the dish that brings hearty, protein-packed comfort to every bite. With its lean beef, veggie-loaded sauce, creamy cottage cheese, and melty cheese layers, it’s perfect for family dinners, meal prep, or cozy gatherings. Easy to make with a big flavor payoff, this lasagna is sure to become a favorite. So, grab your casserole dish, layer up this delicious dish, and enjoy a plate of wholesome indulgence. We’d love to hear how your lasagna turns out—share your creations in the comments or on social media!
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The BEST Easy Healthy Lasagna Recipe
Description
Craving a comforting lasagna that’s both wholesome and packed with flavor? The BEST Easy Healthy Lasagna combines lean ground beef, nutrient-rich zucchini and summer squash, and creamy low-fat cottage cheese for a protein-packed, veggie-loaded twist on the classic
Ingredients
The BEST Easy Healthy Lasagna uses simple, wholesome ingredients to create a flavorful, lighter dish. Here’s what you’ll need for 8 servings:
- 1 pound lean ground beef: Provides savory, protein-rich flavor with less fat.
- ½ cup diced onion (chopped): Adds aromatic depth.
- 2 cups finely diced zucchini (about 2 small or 1 medium/large zucchini): Boosts veggies and texture.
- 1 cup finely diced summer squash (about 1 medium/large summer squash): Adds mild flavor and nutrition.
- 1 (15-ounce) can whole tomatoes (2 cups, or crushed tomatoes if preferred): Forms the base of the sauce.
- 1 (10-ounce) can tomato sauce (1 ¼ cups): Enhances the sauce’s richness.
- 2 teaspoons garlic powder: Adds savory flavor without fresh garlic prep.
- 2 teaspoons salt: Enhances overall flavors.
- 1 teaspoon dried parsley: Adds herby notes.
- 1 teaspoon dried basil: Brings classic Italian flavor.
- ½ teaspoon dried oregano: Complements the tomato sauce.
- ½ teaspoon pepper: Adds a mild kick.
- 6 ounces uncooked, oven-ready lasagna noodles (8 noodles): Saves time by skipping boiling.
- 16 ounces low-fat cottage cheese: Provides creamy texture and high protein.
- 1 cup shredded Parmesan: Adds nutty, umami richness.
- 1 ½ cups shredded mozzarella: Creates a melty, cheesy topping.
Why These Ingredients Matter
- Cottage Cheese: Boosts protein and adds creaminess with less fat than ricotta.
- Zucchini and Summer Squash: Increase veggie content, adding nutrition and subtle flavor.
- Oven-Ready Noodles: Simplify prep by eliminating the need to boil noodles.
- Lean Ground Beef: Keeps the dish hearty but lower in fat.
Substitutions and Variations
- Ground Beef: Swap with ground turkey, chicken, or plant-based ground meat for a lighter or vegan option.
- Cottage Cheese: Substitute with ricotta, Greek yogurt, or plant-based ricotta for vegan diets.
- Zucchini/Summer Squash: Use eggplant, mushrooms, or spinach for different veggies.
- Tomatoes: Use all crushed tomatoes or a jar of marinara sauce (about 3 cups total) for convenience.
- Vegan Option: Use plant-based ground meat, vegan cottage cheese or ricotta, and vegan Parmesan and mozzarella.
- Gluten-Free: Use gluten-free oven-ready lasagna noodles and ensure spices are gluten-free.
- Spicy Lasagna: Add ½ teaspoon red pepper flakes to the sauce for a kick.
- Cheesy Boost: Increase mozzarella to 2 cups or add ½ cup shredded provolone for extra cheesiness.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 1 pound lean ground beef, ½ cup diced onion, 2 cups finely diced zucchini, 1 cup finely diced summer squash, 1 (15-ounce) can whole tomatoes, 1 (10-ounce) can tomato sauce, 2 teaspoons garlic powder, 2 teaspoons salt, 1 teaspoon dried parsley, 1 teaspoon dried basil, ½ teaspoon dried oregano, ½ teaspoon pepper, 6 ounces oven-ready lasagna noodles (8 noodles), 16 ounces low-fat cottage cheese, 1 cup shredded Parmesan, and 1 ½ cups shredded mozzarella.
- Preheat the oven to 375°F (190°C).
- Dice onion, zucchini, and summer squash into ¼–½-inch cubes.
Tip: Use low-fat cottage cheese for a lighter dish, but full-fat adds extra creaminess.
Step 2: Cook Beef and Onions
- In a large pan with high sides, cook ½ cup diced onion and 1 pound lean ground beef over medium-high heat until the beef is fully cooked, about 10 minutes, breaking it up with a spatula.
- Drain excess fat and set the beef and onions aside in a bowl.
Tip: Use a wooden spoon to break up the beef for an even texture.
Step 3: Cook Vegetables
- In the same pan, cook 2 cups finely diced zucchini and 1 cup finely diced summer squash over medium heat for 7-10 minutes, stirring occasionally, until softened.
Tip: Dice veggies finely to blend seamlessly into the sauce; cook until just tender to retain texture.
Step 4: Make Tomato Sauce
- Add 1 (15-ounce) can whole tomatoes (or 2 cups crushed tomatoes), 1 (10-ounce) can tomato sauce, 2 teaspoons garlic powder, 2 teaspoons salt, 1 teaspoon dried parsley, 1 teaspoon dried basil, ½ teaspoon dried oregano, and ½ teaspoon pepper to the pan with the vegetables.
- Stir well, breaking down whole tomatoes with a spatula.
- Cook over medium heat for 7-10 minutes, stirring often, until the sauce thickens slightly.
- Add the cooked beef and onions back to the pan and stir to combine.
Tip: Simmer until the sauce is cohesive but not too thick; adjust seasoning to taste if needed.
Step 5: Assemble Lasagna
- Pour about ¼ of the tomato sauce mixture (about 1 cup) into the bottom of a 9×13-inch casserole dish to coat the base.
- Place 4 oven-ready lasagna noodles on top of the sauce, overlapping slightly if needed.
- Spread another ¼ of the sauce (about 1 cup) over the noodles.
- Spoon ½ of the cottage cheese (8 ounces) evenly over the sauce.
- Sprinkle ½ of the Parmesan (½ cup) and ½ of the mozzarella (¾ cup) over the cottage cheese.
- Repeat layers: add another ¼ of the sauce, the remaining 4 noodles, another ¼ of the sauce, the remaining cottage cheese (8 ounces), and the remaining Parmesan (½ cup) and mozzarella (¾ cup).
Tip: Spread layers evenly for consistent flavor; press noodles gently to ensure contact with the sauce.
Step 6: Bake
- Cover the casserole dish with aluminum foil.
- Bake at 375°F for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, until the cheese is melted and bubbly.
Tip: Check that the cheese is golden and bubbly; broil for 1-2 minutes on low for a crispier top, if desired.
Step 7: Serve
- Let the lasagna cool for 5-10 minutes to set.
- Slice into 8 portions and serve warm, optionally garnished with fresh basil or parsley.
Tip: Cooling slightly makes slicing easier and enhances flavor melding.
FAQs
1. Why is my lasagna watery?
Excess liquid may come from watery zucchini or cottage cheese. Drain cottage cheese and cook veggies until most liquid evaporates.
2. Can I use full-fat cottage cheese?
Yes, full-fat cottage cheese adds extra creaminess but increases fat content slightly.
3. Are these lasagna noodles gluten-free?
Not as written, but use gluten-free oven-ready lasagna noodles for a gluten-free version.
4. Can I skip the summer squash?
Yes, replace with more zucchini, mushrooms, or another veggie, or omit for a simpler sauce.
5. Can I make this ahead?
Yes, prep sauce or assemble the lasagna up to 1 day ahead; refrigerate or freeze for later baking.
6. Can I use fresh herbs instead of dried?
Yes, use 1 tablespoon fresh parsley or basil for each teaspoon of dried herbs.
7. What are the health benefits of this dish?
Cottage cheese and beef provide protein, zucchini and squash add fiber and vitamins, and lean ingredients keep it lighter—enjoy with balance due to cheese.