Anyone ever just REALLY want pasta for dinner? Pfft. I mean obviously, right?
Like basically e’ry day.
Thankfully, there are plenty of healthy pasta recipes to make the world go ’round on here:
- Mushroom & Spinach Pasta Bake
- Turmeric Sweet Potato Pasta Salad
- Healthy Chicken Broccoli Pasta Casserole
- Garlic Chickpea Spaghetti Squash
This Easy Healthy Lasagna Recipe is one of my new go-to weeknight dinners!
Y’all. It truly is the best!
Clearly, the healthy comfort food life is what I’m all about. I’ve made this recipe once a week for the past 5 weeks! And since this recipe serves 6, the leftovers are truly something to look forward to. Just layer the ingredients into this casserole dish, bake, and enjoy!
SO perfect for those cheesy pasta cravings! Enjoy, friend 😉
The BEST Easy Healthy Lasagna Recipe
The cheesiest, gooiest, creamiest, BEST Easy Healthy Lasagna Recipe for dinner tonight. All of the goodness of classic lasagna, but lightened up and loaded with healthy ingredients for a skinny version of the original recipe!
Servings: 6
Calories: 331 kcal
Ingredients
- 1/2 lb ground beef
- 1/4 onion (chopped)
- 2 zucchini (medium)
- 1 summer squash (medium)
- 15 oz. whole tomatoes (canned)
- 10 oz. tomato sauce
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1 tsp dried basil
- 6 uncooked lasagna noodles
- 10 oz. cottage cheese (small curd)
- 1/2 cup parmesan (grated)
- 1 cup mozzarella (shredded)
- salt/pepper
Instructions
- Preheat oven to 375 degrees.
- Cook the chopped onion and ground beef until the beef is fully cooked.
- While the beef is cooking, cut the zucchini and summer squash into small, 1/4" - 1/2" cubes.
- Once the beef is done cooking, set aside and drain.
- Cook the zucchini and summer squash for about 10 minutes.
- Add in the tomatoes, tomato sauce, and spices.
- Continue cooking over medium heat for another 15 minutes, stirring often.
- Add the cooked beef and onions back into the tomato sauce mixture and stir.
- Pour about 1/2 of the tomato sauce mixture into a 8" x 10" casserole dish.
- Place 3 of the lasagna noodles on top of the mixture (breaking each one in half if necessary), pressing each one down so that it's covered with about 1/4" of the tomato mixture on top.
- Add 1/2 of the cottage cheese to the casserole dish.
- Top with 1/2 of the parmesan and 1/2 of the mozzarella.
- Repeat steps 9-12 with the remaining ingredients.
- Cover the casserole dish with foil and bake for 30 minutes.
- Uncover and bake for another 15 minutes.
- Serve warm and enjoy!
Notes
Carbs: 35 Fat: 10 Protein: 26
Nutrition
Calories: 331 kcal
Tried this Recipe? Tag me Today!Mention @jar.of.lemons or tag #JarOfLemons!
Brittany Bechtol says:
I tried this lasagna tonight. Loved what the canned tomatoes did with the squash and zucchini- gave a stewed taste! I used a 28 ounce can of whole tomatoes and an 8×11 pan and I had a hard time having enough liquid to put over the first row of lasagna noodles. After I topped it with everything else it worked out but next time I might find a way to add a little bit more of a tomato base. My husband also really enjoyed it. We each had a piece and felt satisfied but not too heavy. Now we have plenty of leftovers, hooray! Thank you so much for sharing!!
Catrin Rees says:
Would I be able to freeze this? (Student on a budget but can’t waste veg)
Christine McMichael replied:
Yes, absolutely! I would make it and let it cool completely, then freeze. Enjoy! 🙂
Chloe says:
I’ve made this recipe a few times now for my family, absolutely delish!! It’s a big hit in our house!
Farah says:
Hello! Do you have to boil the lasagna noodles beforehand or put them in the over uncooked? Thanks!
Christine McMichael replied:
I don’t boil them beforehand, there is enough liquid in the recipe to cook them right in the casserole dish!
Kate says:
What tomato sauce do I use exactly?
Christine McMichael replied:
Any type of canned tomato sauce works great. I hope you enjoy the recipe!
YVETTE A GONZALEZ says:
Can I store the prepared lasagna in the fridge in the morning and bake in the evening?
Christine McMichael replied:
That’s a great question! I *think* that should work, but I’ve never tried it. I would say as long as you cook the beef and squash like it says to in the directions, then put it together and keep airtight, it should be ok to bake in the evening. My only worry would be that the lasagna noodles may get too soggy if they soak in the sauce all day….but maybe not!
You’ll have to let me know how it turns out if you try this. I hope you enjoy the recipe! 🙂
Shana says:
This looks yummy! Just wondering if I could use ricotta instead of cottage cheese?
Christine McMichael replied:
Yes, absolutely! I hope you enjoy the recipe!
Keiko E Seino says:
This was delicious. My family finished the whole pan. I like that it felt lighter and healthier but didn’t compromise the flavors and textures you expect with lasagna. Will definitely be making this many more times. Thanks for this delicious recipe!
Terri says:
We are about to try this recipe. However, you specify “uncooked” noodles in the ingredient list but never mention cooking them. Do you really put uncooked noodles in the casserole dish & they somehow magically cook? Or did you omit boiling the noodles? I am going to assume the latter & go ahead & boil them…. Otherwise, sounds delicious!
Christine McMichael replied:
Hi, Terri! That’s correct, they should be uncooked. I hope you enjoyed the recipe! 🙂
jen says:
Very good! Followed the recipe bit used a larger pan and 2 extra lasagna noodles (bc of the bigger pan). Will make again.
Jennifer replied:
*but