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!
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes
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: 35Â Fat: 10Â Protein: 26
Nutrition
Calories: 331 kcal
Tried this recipe?Mention @jar.of.lemons or tag #JarOfLemons!
Shannon O'Brien says:
Hi! I’m making this a day in advance. At what step should I put it in the fridge in order to complete baking prior to serving?
Taylor says:
This lasagne is excellent! My boyfriend, who is skeptical about zucchini, loved it too.
Ashley says:
Delicious recipe! My go to recipe for a lightened up lasagna! Thank you!!
Elaine says:
Hi. Hoping to make this for company tomorrow night. How do you recommend cooking the zucchini and summer squash?
Christine McMichael replied:
I recommend sautéing them in a pan with cooking oil. I hope your company enjoys the recipe!
Jaime says:
This was great! We are vegetarian, so I used morningstar crumbles instead of beef(one bag), and did an additional layer of noodles. My family and two daughters loved it. Thank you!
Erin says:
Followed recipe exactly except I cooked the noodles since they weren’t no bake and it came out delicious! Both my husband and very picky 3 year old gobbled it up!!!
Christine McMichael replied:
I’m so glad to hear that, Erin! 🙂