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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
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!
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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.
Jamie says:
I found this searching for healthy lasagna recipes and plan to make it this weekend. However, I avoid ground beef (it doesn’t agree with me) so I was planning to substitute ground turkey. Do you think this would be fine, or do you recommend I add additional spices?
Christine McMichael replied:
Ground turkey works great! I would add a little bit of extra salt/pepper and maybe some smoked paprika to give it flavor. I hope you enjoy the recipe!
Minnie says:
My very picky husband said it was very good. And I enjoyed it very much. Thank you for sharing the recipe!
I made and assembled it a night before, and everything turned out fine! No soggy lasagna sheets.
Chantel says:
I substituted the squash with butternut. It’s delicious.
Bonnie says:
SO DELISH, we made this tonight. Can’t wait for the leftovers tomorrow!
Maggie says:
Super easy and a huge hit. Made one for our family and one for a friends family we all give it a thumbs up. I had never made lasagna with cottage cheese. Love it!
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!!
Melissa replied:
I was skeptical. If you are too – no need!! This recipe is amazing!! So fresh and tasty. I made ahead and put in the fridge, took out the next day and cooked and enjoyed. I also froze some left over portions and they were just as amazing heated up after thawing in the fridge.
I used wheat lasagna noodles (did not cook and they weren’t oven ready noodles) and I added a package of drained frozen spinach to the cottage cheese.
Highly recommend this recipe! I’m making it again this week. Yum!
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