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!
Kathy Echevarria says:
Do you cook the squash and zucchini in some butter or oil?
Christine McMichael replied:
Yes, either option is great!
Diana says:
Hi! Do you know if you can substitute almond flour lasagna noodles?
Christine McMichael replied:
Hi Diana! I have never tried this. I would think that would work, but the texture may be a bit different. You’ll have to let me know how it turns out if you try it!
Amy L says:
Absolutely delicious! I was skeptical of the cottage cheese and veggies, but seriously this was sooo good. I went a little heavier on the seasonings and I have no complaints! We will definitely make this one again!
Valerie says:
If I prepare and bake lasagna the night before I serve it, can I just cover and reheat?
Do I need to add additional sauce when I reheat?
Christine McMichael replied:
Hi Valerie! Although I haven’t specifically tried this, I know that the leftovers reheat deliciously. So I can imagine that the entire lasagna would reheat well! If you are reheating it in the oven, I would add a layer of foil over the dish to keep the moisture in. But I don’t think you should need to add any additional sauce.
Elizabeth says:
This recipe is awesome! Admittedly I was hesitant about not boiling the noodles first, the cottage cheese, etc., but I followed the recipe as-is and it turned out perfectly; we loved it! Definitely saving this as a favorite recipe to be made again 🙂 The only thing I did sightly differently was added extra basil, parsley, and garlic powder. I’m sure the written amount is fine, but I just wanted extra flavor and I wasn’t disappointed. Thank you for this recipe!
Andrea says:
Very delish! I made this in a 9×13 baking dish. I was skeptical about not cooking the noodles but it’s not necessary – everything was cooked to perfection. I swapped turkey for the beef but think I’ll try beef next time because I like the flavor better.
Chit says:
Hi Christine! I made this healthy lasagna tonight and it was a hit. Thank you for this recipe. BTW, I used whole grain pasta for my husband who is diabetic.
Lauren says:
10/10 best lasagna I think I’ve ever had. I love that there are so many veggies in this and it tastes amazing!
Teresa says:
Love this! Just one question – the recipe calls for whole tomatoes, do they cook down and separate?
Christine McMichael replied:
Yes, they should cook down! Personally I don’t mind the texture, but if you prefer a smoother texture for your sauce then you can use diced tomatoes (drained) instead. I hope you enjoy the recipe!
Heather says:
Is it possible to prep this (cook the meat and such and put it together)and then freeze it rather than cooking it in the oven? Thaw it and cook it later? I’m meal prepping for four months and am needing to make four of these.
Christine McMichael replied:
Absolutely! That should work great. I hope you enjoy the recipe!
Nat says:
My picky son absolutely loves this lasagna. We use ground turkey and now that he’s older he also enjoys helping to make it.