Description
This easy and healthy lasagna recipe features lean ground beef, fresh zucchini and summer squash, and a flavorful tomato sauce layered with cottage cheese, parmesan, and mozzarella. It’s a satisfying, lighter alternative to traditional lasagna that’s perfect for a comforting family dinner.
Ingredients
Scale
Meat and Vegetables
- 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)
Tomato Sauce
- 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
Lasagna Layers
- 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
Instructions
- Preheat oven: Preheat the oven to 375 degrees F to prepare for baking the casserole.
- Cook beef and onions: In a large pan with high sides over medium-high heat, cook the diced onion and lean ground beef until the beef is fully browned and no longer pink, about 10 minutes. Drain excess fat and set aside.
- Prepare vegetables: While the beef cooks, cut zucchini and summer squash into small cubes approximately 1/4 to 1/2 inch in size for even cooking.
- Cook vegetables: In the same pan or a separate one, cook the diced zucchini and summer squash for about 7 to 10 minutes until slightly tender.
- Add tomatoes and seasonings: Stir in whole tomatoes, tomato sauce, garlic powder, salt, dried parsley, dried basil, dried oregano, and pepper. Break down the whole tomatoes with a spatula while cooking to create a smooth sauce. Simmer over medium heat for another 7 to 10 minutes.
- Combine beef and sauce: Add the cooked ground beef and onions back into the tomato sauce mixture, stirring well to combine all ingredients evenly.
- Layer lasagna: Pour about one-quarter of the tomato sauce mixture into a 9x13 inch casserole dish. Place 4 uncooked oven-ready lasagna noodles on top of the sauce. Spread another quarter of the sauce over the noodles, then layer half of the cottage cheese, followed by half of the parmesan and mozzarella cheeses.
- Repeat layering: Repeat the layering process with the remaining sauce, noodles, cottage cheese, parmesan, and mozzarella to create a second layer.
- Cover and bake: Cover the casserole dish tightly with foil and bake in the preheated oven for 30 minutes.
- Uncover and finish baking: Remove the foil and bake uncovered for an additional 15 minutes until the cheese is melted and bubbly.
- Rest and serve: Allow the lasagna to cool for a few minutes before slicing and serving warm. Enjoy your healthy and delicious meal!
Notes
- Make-Ahead: You can assemble the lasagna up to a day in advance, cover tightly, and refrigerate until ready to bake.
- Freezing: Wrap the unbaked lasagna in plastic wrap and foil or place in an airtight dish and freeze up to 3 months. Bake directly from frozen, adding 15 to 20 minutes to the baking time.
- Substitutions: Use crushed tomatoes instead of whole tomatoes for a smoother sauce if preferred.
- Texture Tip: When cooking the sauce, break down whole tomatoes thoroughly with a spatula for an even texture.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
