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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.
Nancy says:
I’ve made this recipe a dozen times. It is fantastic as written and I’ve modified depending on what vegetables I have on hand. It’s also great with turkey sausage. Perfect for whenever a cozy, healthy meal is warranted.
Jar Of Lemons replied:
Thanks for leaving a review, Nancy! So glad you enjoyed this!
Darlene V says:
I made this for my picky kids, just blended up the veggies before re-adding the beef. They absolutely LOVED IT! I then made a purely vegetarian version for my friend after she gave birth. Her family loved it too and didn’t miss the meat! I’m definitely keeping this in regular rotation! It’s the perfect fall and winter comfort dish that’s deceptively healthy. Wow!
Christine McMichael replied:
Thank you so much, Darlene! I’m so glad to hear you, your family, and your friend loved this recipe. It’s one of my faves, too! 🙂
Janet says:
can I use diced tomatoes instead of the whole canned ones?
Christine McMichael replied:
Yes, absolutely!
Rachelle says:
I made this recipe in April & loved it so much I made it about 5 more times within a month! Just about to make it again. So good! I added a little bit extra onion, cheeses & herbs. I also used 3 zucchini’s & no squash.
Jar Of Lemons replied:
Thanks for making this! So glad you like it!
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.