Name: Easy Healthy Lasagna Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 pound lean ground beef; 1/2 cup diced onion (chopped); 2 cups finely diced zucchini (about 2 small or 1 medium or large zucchini); 1 cup finely diced summer squash (about 1 medium or 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

Description

The BEST Easy Healthy Lasagna Recipe combines cheesy, creamy goodness with lightened-up ingredients. This Healthy Lasagna is perfect for a nutritious dinner and naturally includes options like Low Carb Lasagna and Protein-Packed Lasagna.

Ingredients

Scale

1 pound lean ground beef
1/2 cup diced onion (chopped)
2 cups finely diced zucchini (about 2 small or 1 medium or large zucchini)
1 cup finely diced summer squash (about 1 medium or 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

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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.
Cut the zucchini and summer squash into small 1/4 to 1/2 inch cubes.
Set beef aside and drain.
Cook the zucchini and summer squash for about 7 to 10 minutes.
Add in the tomatoes tomato sauce and spices.
Continue cooking over medium heat for another 7 to 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 inch casserole dish.
Place 4 of the lasagna noodles on top then add another 1/4 of the sauce on top of the noodles.
Add half of the cottage cheese to the casserole dish.
Top with half of the parmesan and half of the mozzarella.
Repeat steps 9 to 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 to 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

Prep Time: 5 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baked
Cuisine: American, Italian

Nutrition

Serving Size: 1 Slice
Calories: 407 kcal
Sugar: 5 g
Sodium: 1568 mg
Fat: 15 g
Saturated Fat: 8 g
Unsaturated Fat: 1 g + 5 g
Trans Fat: 0.3 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 40 g
Cholesterol: 99 mg