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EASY HEALTHY LASAGNA centered hero view, clean and uncluttered
Joe Rooney

Easy Healthy Lasagna Recipe: Delicious and Quick

This Easy Healthy Lasagna is a delicious and quick way to enjoy a classic Italian favorite with a healthy twist. Packed with lean ground beef, fresh zucchini and summer squash, and layered with cottage cheese and mozzarella, this protein-packed lasagna offers a low-carb and wholesome meal option. Perfect for those looking for a vegetarian-friendly, easy healthy lasagna that doesn’t compromise on flavor or comfort.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 6 Servings
Calories: 407
Ingredients Method Notes

Ingredients
  

  • 1 pound lean ground beef
  • 1/2 cup diced onion (chopped)
  • 2 cups finely diced zucchini (about 2 small or 1 medium/large zucchini)
  • 1 cup finely diced summer squash (about 1 medium /large summer squash)
  • 1 15 ounce can whole tomatoes (2 cups, or crushed tomatoes if preferred)
  • 1 10 ounce can tomato sauce (1 1/4 cups)
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 6 ounces uncooked, oven-ready lasagna noodles (8 noodles)
  • 16 ounces low-fat cottage cheese
  • 1 cup shredded parmesan
  • 1 1/2 cups shredded mozzarella

Method
 

  1. Preheat the oven to 375 degrees F.
  2. Cook the chopped onion and ground beef until the beef is fully cooked over medium-high heat in a large pan with high sides (about 10 minutes).
  3. While the beef is cooking, cut the zucchini and summer squash into small, 1/4″ – 1/2″ cubes.
  4. Once the beef is done cooking, set aside and drain.
  5. Cook the zucchini and summer squash for about 7-10 minutes.
  6. Add in the tomatoes, tomato sauce, and spices.
  7. Continue cooking over medium heat for another 7-10 minutes, stirring often and breaking down the whole tomatoes with a spatula.
  8. Add the cooked beef and onions back into the tomato sauce mixture and stir.
  9. Pour about 1/4 of the tomato sauce mixture into a 9×13" casserole dish.
  10. Place 4 of the lasagna noodles on top of the mixture, then add another 1/4 of the sauce on top of the noodles.
  11. Add 1/2 of the cottage cheese to the casserole dish.
  12. Top with 1/2 of the parmesan and 1/2 of the mozzarella.
  13. Repeat steps 9-12 with the remaining ingredients.
  14. Cover the casserole dish with foil and bake for 30 minutes.
  15. Uncover and bake for another 15 minutes.
  16. Let cool for a few minutes, then serve warm and enjoy!

Notes

  • Make-Ahead: Assemble the recipe the night before or even in the morning, then cover and refrigerate until ready to cook. For freezing, wrap unbaked lasagna tightly and freeze up to 3 months. Bake from frozen by adding 15-20 minutes to baking time. Swap whole tomatoes with crushed if preferred. Break down whole tomatoes while cooking sauce for a smoother texture.