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

Scale

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.

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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.