The Best Easy Healthy Lasagna
A lighter version of the classic lasagna, made with lean ground beef, fresh vegetables, and a creamy cottage cheese filling.
Ingredients
- 1 lb lean ground beef
- 1 small onion, diced
- 1 zucchini, diced
- 1 summer squash, diced
- 1 (15 oz) can whole tomatoes
- 1 (15 oz) can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 cups cottage cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 9 oven-ready lasagna noodles
Notes
This lasagna can be assembled ahead of time and refrigerated until ready to bake. Leftovers freeze well for future meals.
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large skillet, cook the ground beef and diced onion over medium heat until the beef is browned. Drain excess fat.
- 3
Add the diced zucchini and summer squash to the skillet and cook until softened.
- 4
Stir in the whole tomatoes (crushed by hand), tomato sauce, basil, oregano, garlic powder, salt, and pepper. Simmer for 10 minutes.
- 5
In a bowl, mix together the cottage cheese and grated Parmesan cheese.
- 6
In a 9x13-inch baking dish, spread a layer of meat sauce, followed by a layer of lasagna noodles, then a layer of the cottage cheese mixture. Repeat layers, ending with meat sauce on top.
- 7
Sprinkle the shredded mozzarella cheese over the top.
- 8
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, until cheese is bubbly and golden.
- 9
Let stand for 10 minutes before serving.