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Simple Lasagna Recipe

The cheesiest, gooiest, creamiest, BEST Easy Healthy Lasagna Recipe for dinner tonight. I've been making this recipe for YEARS and it's still one of my family's favorites! And with 340+ 5-star reviews, this is truly the best healthy dinner idea. All of the goodness of classic lasagna, but lightened up, made with better-for-you ingredients, and higher protein (40 grams) for a healthy version of the original recipe!
Course Main Course
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 30 minutes
Baking Time 45 minutes
Total Time 1 hour 20 minutes
Servings 6 Servings
Calories 407kcal
Author Christine McMichael

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 9x13" 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

Make-Ahead: 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)!
Tips:
  • 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.

Nutrition

Serving: 1Slice | Calories: 407kcal | Carbohydrates: 28g | Protein: 40g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 1568mg | Potassium: 636mg | Fiber: 2g | Sugar: 5g | Vitamin A: 449IU | Vitamin C: 12mg | Calcium: 400mg | Iron: 3mg