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This is The Best Lasagna Recipe Ever!
There’s something SO magical about a warm, cheesy lasagna on a busy weeknight! And as a busy mom of 3, the fact that you can put it together in just 30 minutes and then set it in the oven for hands-off baking time is truly the best. This Easy Healthy Lasagna has been our family favorite for years and it’s truly the BEST healthy comfort food recipe! Made with lean ground beef, fresh veggies, and a creamy cottage cheese filling (instead of ricotta), this lasagna is not only delicious but also higher in protein for a healthy dinner idea that leaves you feeling full and happy.
What I love most about this lasagna is how simple it is to make. With minimal prep and easy-to-find ingredients, this easy, healthy dinner is on the table in no time. Plus, it’s one of those recipes that tastes even better the next day, so it’s great as leftovers or a make-ahead meal! I’m completely obsessed with this cottage cheese lasagna recipe and I know you’ll love it, too!
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Simple Lasagna Recipe Ingredients
The ingredients in this recipe are simple and easy to find! Here’s what you’ll need:
- Lean Ground Beef: Adds heartiness and flavor without extra fat. You can also sub in ground turkey or chicken for a leaner option!
- Diced Onion: Adds depth to the dish and pairs perfectly with the beef.
- Zucchini & Summer Squash: These veggies sneak in extra nutrition without overpowering the dish. Finely diced so they blend right into the sauce!
- Canned Tomatoes & Tomato Sauce: A mix of whole tomatoes and tomato sauce gives the lasagna that classic, rich flavor.
- Seasoning: Measure out the ingredients for your own homemade seasoning (in the recipe below), or feel free to substitute it with 7 teaspoons of Italian Seasoning!
- Cottage Cheese: This is where the magic happens—cottage cheese makes the lasagna creamy while adding a ton of protein.
- Parmesan & Mozzarella Cheese: For that gooey, cheesy top that everyone loves!
- Lasagna Noodles: Oven-ready lasagna noodles make this recipe even quicker to assemble—no boiling required. Feel free to use higher protein lasagna noodles or gluten-free lasagna noodles, instead!
How to Make Lasagna With Cottage Cheese
Making cottage cheese lasagna is actually SO easy! Here’s how to make the best healthy lasagna recipe:
- Cook the ground beef and onions until the beef is fully browned, then set aside. In the same pan, sauté the diced zucchini and summer squash until softened.
- Make the sauce by adding the tomatoes, tomato sauce, and spices to the pan with the squash. Let everything simmer together before adding the cooked beef and onions back in.
- Assemble the lasagna by layering the sauce, lasagna noodles, cottage cheese, and shredded parmesan and mozzarella in a 9×13” baking dish. Repeat the layers and finish with a top layer of sauce and cheese!
- Bake covered for 30 minutes, then uncover and bake for another 15 minutes to let the cheese get nice and bubbly.
Make This Cottage Cheese Lasagna in Advance
It’s so easy to make this lasagna ahead of time! Assemble the recipe the night before or even in the morning, then cover and refrigerate it until you’re ready to cook. If you want to freeze it for later, simply wrap the unbaked lasagna in plastic wrap and foil (or place it in a glass casserole dish with an airtight lid), then freeze it for up to 3 months. When you’re ready, bake it straight from the freezer (just add 15-20 minutes to the baking time)!
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Cottage Cheese Lasagna Recipe Variations
Vegetarian: Skip the ground beef and load up on more veggies like chopped spinach, mushrooms, or bell peppers for a veggie-packed lasagna.
Ground Turkey Lasagna: Easily swap the lean ground beef for lean ground turkey!
Gluten-Free: Use gluten-free lasagna noodles to make this recipe gluten-free without sacrificing any flavor.
Low-Carb: Try using thinly sliced zucchini in place of the lasagna noodles for a low-carb version. I love this healthy substition and it’s still SO delicious!
How to Store Lasagna With Cottage Cheese
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply microwave or pop a slice into the oven until it’s evenly warmed through.
- Freezer: You can freeze the fully assembled, cooked lasagna for up to 3 months! Just place it in an airtight container (or individual containers) and freeze it. When ready to enjoy, reheat it straight from the freezer in the microave or oven!
TIP: This is actually one of my favorite freezer meals to take to mom friends who just had a baby or need a meal delivered!
Cottage Cheese Lasagna Recipe FAQs
Yes! This healthy lasagna recipe is made with lean protein, veggies, and wholesome ingredients, making it a nutritious option for dinner. By using lean ground beef, adding veggies like zucchini, and opting for cottage cheese instead of heavy ricotta, it keeps the dish lower in calories and fat while still being satisfying, higher in protein, and delicious!
Cottage cheese is a fantastic alternative to ricotta in lasagna recipes because it’s lighter in fat and higher in protein. Plus, it has a creaminess that blends beautifully with the rest of the ingredients, giving you that rich texture.
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Simple Lasagna Recipe
Video
Equipment
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
Instructions
- Preheat the oven to 375 degrees F.
- 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).
- 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 7-10 minutes.
- Add in the tomatoes, tomato sauce, and spices.
- Continue cooking over medium heat for another 7-10 minutes, stirring often and breaking down the whole tomatoes with a spatula.
- Add the cooked beef and onions back into the tomato sauce mixture and stir.
- Pour about 1/4 of the tomato sauce mixture into a 9×13" casserole dish.
- Place 4 of the lasagna noodles on top of the mixture, then add another 1/4 of the sauce on top of the noodles.
- 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.
- Let cool for a few minutes, then serve warm and enjoy!
Notes
- Feel free to swap the whole tomatoes with crushed tomatoes if preferred!
- While cooking the sauce, break down the whole tomatoes with a spatula for a smoother sauce texture.
Jacqline Macura says:
Will prepare this today! looks yummy
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! 🙂
Linda says:
How much sodium in this recipe?
Christine McMichael replied:
Hi, Linda! Unfortunately I do not have that information at this time.
Elisa Head says:
Thank you so much for this recipe. Made it, hoping my girls would eat it (3 and 7) and they both gobbled it up!! So delicious!! Will definitely be checking out your other recipes!
Christine McMichael replied:
Ah best ever! So glad the family enjoyed it. Thanks for making the recipe! 🙂
Christy says:
Is it possible to prep it all and store it as a meal prep to be microwaved every night, for 5 days?
Christine McMichael replied:
Hi, Christy! Yes, absolutely!
Elyse says:
Can tgis be frozen? If so when would i freeze after the whole cooking process, or after the 30 minutes covered? How long would it last?
Thank you xx
Christine McMichael replied:
Hi, Elyse! Yes, this recipe can be frozen. I would put the lasagna in the refrigerator (uncovered) for 30 min to 1 hour (until completely cooled) and then cover and place in the freezer. I haven’t tried it, but I would estimate that the recipe could last a month in the freezer and several months in the deep freeze. Enjoy!
Inese replied:
I froze it before all the oven action, then pasta will be less soggy and cheese will not be cooked several times which can make a strange structure
Sophie says:
I just tried it and it is excellent, very flavorful… Usually, I tend to be a bit disappointed by recipes from blogs, as the dish always looks tastier on the pictures than in reality. This time though, I was really impressed. Will definitely be making it again. Thank you very much for this recipe.
Christine McMichael replied:
So glad you enjoyed the recipe, Sophie! I’m glad you’ll be making it again! 🙂
Monica | Nourish & Fete says:
Haha – yes to craving pasta for dinner all the time! Lasagna, especially, is the ultimate comfort food, but traditional ones can be such a calorie bomb – I love that you’ve lightened this up and included lots of veggies! I can’t wait to give this a try. Maybe I can even get my little guy to eat some veg this way! 🙂
Sara says:
This looks like an awesome dinner for any night of the week! And it is healthier too!? Count me in!
Sues says:
Healthy lasagna?? Sign me up! That just means I can have lasagna every day of the week, right??