Name: Healthy Beef and Zucchini Lasagna Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 pound lean ground beef; 1/2 cup diced onion; 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); 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 cheese; 1 1/2 cups shredded mozzarella cheese

There’s something incredibly comforting about layers of melty cheese, savory beef, and tender veggies coming together in one dish. This Healthy Beef and Zucchini Lasagna Recipe is my go-to when I want that classic lasagna feel without the heaviness—plus, it sneaks in veggies in a way everyone loves.

A white rectangular baking dish filled with lasagna showing multiple layers: a golden brown melted cheese layer on top with some green herb garnish, beneath it layers of light pasta sheets, a rich red tomato meat sauce mixed with ground meat, and a creamy cheese mix. A spatula lifts one slice, stretching melted cheese strings down to the rest of the dish. The dish is placed on a wooden surface next to fresh basil leaves, with a white marbled background behind. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Healthy Beef and Zucchini Lasagna Recipe
Top Tip
How to Serve Healthy Beef and Zucchini Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Healthy Beef and Zucchini Lasagna Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve made this Healthy Beef and Zucchini Lasagna Recipe for friends and family—it just hits the spot every time. It’s healthy but still feels indulgent, making it perfect for weeknights or casual dinner parties.

Veggie-packed and healthy: The zucchini and summer squash add great texture while keeping it light and nutritious.
Simple ingredients: You don’t need fancy or hard-to-find items—just what you’d find in any grocery store.
No-boil noodles save time: Using oven-ready noodles means less prep and fewer dishes to wash—big win in my book!
Make-ahead friendly: You can prep this lasagna in advance or freeze it, which is great for busy days.

A white rectangular baking dish filled with four large, rectangular layers of lasagna. The top layer is golden brown melted cheese with small toasted patches, sprinkled with fresh green herbs and three basil leaves for garnish. Inside, layers of soft pasta sheets alternate with meat sauce that has visible bits of ground meat mixed with diced vegetables in a rich red tomato sauce. A woman's hand holds a wooden spatula, lifting out a portion, showing the cheesy, saucy layers inside. The dish is placed on a wooden surface with a gray cloth beside it, but the background is changed to a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients come together in a way that balances fresh vegetables, hearty beef, and creamy cheeses. I always choose lean ground beef to keep things lighter, and the combination of zucchini and summer squash gives a subtle sweetness that pairs beautifully with tomato sauce.

Flat lay of a portion of fresh lean ground beef, a small mound of finely diced white onion, a small white ceramic bowl filled with finely diced green zucchini, another similar bowl with finely diced yellow summer squash, whole ripe red tomatoes on the vine, a small white ceramic bowl containing smooth bright red tomato sauce, a few loose dried parsley leaves, dried basil leaves, dried oregano sprigs, two small white ceramic bowls holding coarse salt and black peppercorns, a neat stack of uncooked oven-ready lasagna noodles, a small white ceramic bowl of creamy low-fat cottage cheese, a small pile of shredded pale yellow parmesan cheese, and a small pile of shredded mozzarella cheese, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lean ground beef: Keeps the dish hearty without being too fatty, and cooks quickly.
Diced onion: Adds natural sweetness and depth to the sauce.
Zucchini: Offers moisture and nutrition while blending well into the flavors.
Summer squash: Similar to zucchini but with a slightly different taste, it gives extra body to the vegetable layers.
Whole canned tomatoes: Breaking them down while cooking releases rich tomato flavor and keeps the sauce chunky yet smooth.
Tomato sauce: Adds a nice base and keeps the layers moist and saucy.
Garlic powder, salt, dried herbs: Simple seasoning that makes the sauce sing without overpowering.
Oven-ready lasagna noodles: Save time—no boiling needed—and keep the texture just right.
Low-fat cottage cheese: A lighter swap for ricotta that still brings creamy richness.
Parmesan cheese: Adds sharp, salty notes on top of the cottage cheese layer.
Mozzarella cheese: The melty, gooey cheese that everyone loves.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Healthy Beef and Zucchini Lasagna Recipe is how easy it is to customize. I often tweak it depending on what’s in season or what my family prefers.

Variation: When summer’s in full swing, I sometimes swap in fresh basil leaves instead of dried herbs for a brighter flavor—that’s a game changer!
Diet-friendly: To make it even lighter, I’ve used ground turkey instead of beef and skipped the mozzarella top for less fat.
Veggie boost: You can toss in sautéed mushrooms or spinach with the zucchini for more greens.
Cheese swap: If you want it richer, replacing cottage cheese with part ricotta creates a creamier texture, but watch the calories.

Step-by-Step: How I Make Healthy Beef and Zucchini Lasagna Recipe

Step 1: Cook the Beef and Onion Together

Start by heating a large pan with high sides over medium-high heat. Add the diced onion first to soften for a couple of minutes, then toss in the lean ground beef. Cook for around 10 minutes until the beef is browned and cooked through. Breaking up the meat evenly helps it cook faster and prevents clumps. Once done, drain any excess fat and set aside.

Step 2: Prep and Cook the Veggies

While the beef is cooking, finely dice the zucchini and summer squash into small cubes—about ¼ to ½ inch pieces work best. In the same pan or a skillet, cook these veggies for 7-10 minutes until softened but not mushy. This step brings out their natural sweetness and reduces extra moisture that could make the lasagna watery.

Step 3: Build the Sauce

Add the canned whole tomatoes and tomato sauce to the pan with the cooked veggies. Use your spatula to break the whole tomatoes into smaller pieces as it simmers. Now add garlic powder, salt, dried parsley, basil, oregano, and pepper. Let this cook on medium heat for another 7-10 minutes, stirring often to blend the flavors.

Step 4: Combine Meat and Sauce

Return the cooked beef and onions to the sauce, stirring until everything is well combined. This hearty mixture is going to be the delicious filling between your lasagna layers.

Step 5: Layer the Lasagna

Pour about a quarter of the sauce mixture into the bottom of a 9×13-inch casserole dish. Arrange 4 oven-ready lasagna noodles on top, then spread another quarter of the sauce over the noodles. Dollop half of the cottage cheese evenly over the sauce, followed by half the parmesan and mozzarella cheeses. Repeat these layers once more, finishing with cheese on top.

Step 6: Bake and Serve!

Cover the casserole dish with foil and bake at 375°F for 30 minutes to steam everything together. Then remove the foil and bake for another 15 minutes to get that golden bubbly cheese on top. Let it cool a few minutes before digging in—trust me, it’s worth the wait!

Top Tip

Over the years of making this Healthy Beef and Zucchini Lasagna Recipe, I’ve learned a few simple tweaks that really elevate the final dish. These tips keep it tasty without fuss.

Drain the beef well: Removing excess fat prevents a watery lasagna and keeps the sauce thick and rich.
Don’t overcook the veggies: Cook zucchini and summer squash just until tender to maintain some texture and avoid sogginess.
Break down whole tomatoes carefully: Use a spatula to crush them gently while simmering for a nice chunky sauce without big tomato pieces.
Cover while baking: The foil helps steam the noodles and melts the cheese, while uncovering for the last 15 minutes gives a lovely golden top.

How to Serve Healthy Beef and Zucchini Lasagna Recipe

Healthy Beef Zucchini Lasagna - Serving Suggestion

Garnishes

I usually add a sprinkle of fresh chopped basil or parsley on top after baking—that pop of green brightens it up perfectly. A little extra parmesan doesn’t hurt either, especially for cheese lovers.

Side Dishes

I like serving this lasagna with a crisp green salad tossed in lemon vinaigrette and some garlic bread or roasted Brussels sprouts. The freshness from the salad balances out the rich, cheesy lasagna beautifully.

Creative Ways to Present

For special dinners, I’ve layered this recipe in individual ramekins for perfectly portioned mini lasagnas—that presentation always gets compliments! You could also try topping with sliced cherry tomatoes and a drizzle of balsamic glaze for extra flair.

Make Ahead and Storage

Storing Leftovers

I keep leftovers tightly covered in the fridge and they stay fresh for up to 4 days. It actually tastes better the next day once all the flavors have had time to meld! Just reheat in the oven or microwave until warmed through.

Freezing

I often freeze unbaked portions wrapped in plastic and foil or in airtight containers. When I want a quick meal, I bake it straight from the freezer—just remember to add 15-20 minutes to the baking time for even cooking.

Reheating

To keep the texture just right, I reheat leftovers in the oven covered with foil at 350°F until warm and bubbly. This helps avoid drying out the cheese or noodles like a microwave sometimes does.

Frequently Asked Questions:

Can I use other kinds of vegetables in this lasagna?

Absolutely! While zucchini and summer squash are the stars here, you can add mushrooms, spinach, or even eggplant for more variety. Just be sure to cook them beforehand to prevent too much moisture in the layers.

Is this recipe gluten-free?

This particular recipe isn’t gluten-free because it uses traditional lasagna noodles. However, you can swap in gluten-free or vegetable-based noodles like thinly sliced zucchini strips to make a gluten-free version.

Can I make this vegetarian?

Definitely! Swap the ground beef for sautéed mushrooms or a mix of lentils and walnuts to create a satisfying vegetarian version that still has great texture and flavor.

How long does this lasagna keep in the freezer?

When properly wrapped and stored in an airtight container, this lasagna can be frozen for up to 3 months without losing quality. Always thaw in the fridge overnight before baking if possible for best results.

Final Thoughts

This Healthy Beef and Zucchini Lasagna Recipe has become one of my kitchen staples because it merges comfort food with healthier choices, and it always brings smiles around the table. I hope you enjoy making it and sharing it as much as I do—it’s the perfect dish to feel good about while indulging a little too!