Introduction

Oh, lasagna! Just the word brings back so many cozy memories, doesn’t it? Think of those Sunday dinners, the comforting layers, the bubbling cheese… it’s pure happiness on a plate. But sometimes, making a truly delicious lasagna can feel a little daunting, right? Well, get ready to ditch that hesitation because I’ve got a recipe that’s going to be your new go-to. This Healthy Lasagna is not only incredibly easy to whip up, but it’s also packed with flavor and goodness, making it perfect for those busy weeknights or when you want to impress without stressing. Seriously, you’ll be amazed at how simple it is to create a comforting classic that’s also good for you!

Why You’ll Love This Recipe

Fast: We’re talking minimal prep and cook time for a hearty meal.
Easy: No complicated steps here, just straightforward goodness.
Giftable: This is the ultimate comfort food to share with friends or neighbors.
Crowd-pleasing: Even the pickiest eaters will be asking for seconds of this healthy twist.

Ingredients

Gather ‘round, my friends! Here’s what you’ll need to create this magic:

1 lb lean ground beef or ground turkey: Your protein powerhouse! Choose whichever you prefer, or even a mix.
1 large yellow onion, chopped: Adds a lovely sweetness and depth.
6 large cloves garlic, minced (divided): Garlic makes everything better, and we’re using it in two key places!
½ teaspoon sea salt, plus more to taste: The little flavor enhancer that makes a big difference.
1 (28 oz) can crushed tomatoes: The heart of our sauce!
1 (8 oz) can tomato sauce: For a smoother sauce consistency.
2 Tablespoons tomato paste: This little boost of tomato flavor is a secret weapon.
1 Tablespoon balsamic vinegar: A touch of tang that really elevates the tomato flavor.
1 ½ teaspoons dried basil: The classic herb for any Italian dish.
1 teaspoon dried parsley: Fresh, herbaceous notes.
1 teaspoon dried oregano: Another Italian essential!
½ teaspoon dried thyme: Adds a subtle earthy warmth.
¼ teaspoon ground pepper: Just a hint of spice.
1 (16 oz) container (2 cups) low-fat cottage cheese: Our creamy, dreamy, lighter ricotta substitute.
1 (8 oz) block (2 cups) part-skim mozzarella cheese, shredded (divided): For that irresistible cheesy pull!
½ cup freshly grated or shredded Parmesan cheese: Salty, nutty perfection.
1 large egg: Helps bind our creamy cottage cheese filling together.
2 cups fresh baby spinach, chopped: Sneaky greens that add nutrients without overpowering the flavor.
6 whole wheat or regular lasagna noodles: Your choice! Whole wheat adds an extra nutritional punch.
Fresh parsley or basil, for topping: The perfect finishing touch for a pop of color and freshness.

How to Make It

Alright, apron on! Let’s get cooking. It’s easier than you think!

Preheat your oven: Get it nice and toasty at 375°F (190°C).
Brown your meat: Grab a big skillet and brown your ground meat over medium-high heat. Once it’s all cooked, drain off any extra fat. Easy peasy!
Soften the aromatics: Toss in your chopped onion and about half of your minced garlic. Let them cook until the onion is nice and soft, usually about 5-7 minutes.
Build the sauce: Now for the flavor bomb! Stir in the crushed tomatoes, tomato sauce, tomato paste, balsamic vinegar, basil, parsley, oregano, thyme, and that ¼ teaspoon of pepper. Bring it all to a gentle simmer, then turn the heat down low and let it cook for about 15 minutes, giving it a stir now and then. Finally, season with your ½ teaspoon of sea salt, or to your liking. Taste and adjust – this is your creation!
Whip up the creamy filling: In a medium bowl, combine the cottage cheese, 1 cup of your shredded mozzarella, the Parmesan cheese, the rest of your minced garlic, and the egg. Stir it all up until it’s smooth and well blended.
Add the greens: Gently stir the chopped spinach into that lovely cottage cheese mixture. It’ll wilt down beautifully as it bakes.
First sauce layer: Spread about 1 cup of your delicious meat sauce evenly across the bottom of a 9×13 inch baking dish. This prevents the noodles from sticking!
Noodle time: Arrange 3 lasagna noodles right over the sauce.
Creamy layer: Spread half of your cottage cheese and spinach mixture evenly over the noodles.
More sauce! Spoon about 1.5 cups of the meat sauce over the cottage cheese layer.
Repeat those layers: Now, you’ll add 3 more lasagna noodles, followed by the rest of your cottage cheese mixture, and then another 1.5 cups of the meat sauce.
Top it off: Spread the very last of your meat sauce over everything.
Cheese blanket: Sprinkle the remaining 1 cup of shredded mozzarella cheese all over the top. Oh, the anticipation!
Cover it up: Tightly cover your baking dish with aluminum foil.
First bake: Pop it into your preheated oven for 25 minutes.
Get it golden: Carefully remove the foil. Now, bake for another 20-25 minutes, or until that cheese is wonderfully melted, bubbly, and your lasagna is heated all the way through.
The hardest part: waiting! Let your glorious lasagna stand for about 10 minutes before you slice into it. This helps it set up perfectly.
Garnish: If you’re feeling fancy, sprinkle with some fresh parsley or basil. It looks as good as it tastes!

Substitutions & Additions

This recipe is fantastic as is, but here are some ways to make it your own!

Vegetarian Delight: Skip the meat and add extra veggies like sautéed mushrooms, zucchini, or bell peppers to the sauce.
Spice It Up: Add a pinch of red pepper flakes to the sauce for a little kick.
Different Cheeses: Feel free to swap some of the mozzarella for provolone or even a bit of ricotta if you have it on hand.
Veggie Boost: Stir in other finely chopped vegetables like carrots or celery with the onions.
Creamier Filling: If you’re not a cottage cheese fan, you can use whole milk ricotta, or a blend of ricotta and cottage cheese.

Tips for Success

A few little tricks to make your lasagna absolutely perfect:

Don’t Overcook the Noodles: If you’re using no-boil noodles, they’ll cook in the sauce. If you’re using regular noodles, just slightly undercook them when boiling, as they will continue to cook in the oven.
Sauce Consistency: If your sauce seems a little thick, you can add a splash of water or broth. If it’s too thin, let it simmer a bit longer to reduce.
Garlic Power: I love using fresh garlic, but if you’re in a pinch, you can use about 1 teaspoon of jarred minced garlic for every 6 cloves.
Prep Ahead: You can assemble the entire lasagna the day before and store it covered in the refrigerator. You might need to add a few extra minutes to the covered baking time.
Resting is Key: I know it’s tempting to dig in immediately, but letting it rest really makes a difference in how well it holds its shape when you serve it.

How to Store It

Got leftovers? Lucky you! This lasagna is just as delicious the next day.

Refrigeration: Once cooled, store any leftover lasagna in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 3-4 days.
Reheating: To reheat individual portions, I love to microwave them until warm. For larger portions, you can cover the dish with foil and reheat in a 350°F (175°C) oven until heated through. Sometimes a splash of water on top before reheating helps keep it moist!
Freezing: You can also freeze the baked and cooled lasagna. Wrap it tightly in plastic wrap and then aluminum foil. It should last for about 2-3 months in the freezer. Thaw in the refrigerator overnight before reheating.

FAQs

Is this lasagna really healthy?

This version is much healthier than a traditional lasagna because it uses lean ground meat, lots of veggies, and a lighter cottage cheese filling instead of a heavy béchamel or full-fat ricotta. It’s a more balanced and satisfying meal!

Can I make this gluten-free?

Absolutely! Simply swap the regular or whole wheat lasagna noodles for your favorite gluten-free lasagna noodles. Make sure to check the labels on all your other ingredients to ensure they are certified gluten-free.

How do I prevent my lasagna from being watery?

Ensuring your sauce isn’t too watery is key. Let it simmer and thicken properly. Also, draining any excess fat from the meat and draining any liquid from the cottage cheese (if it seems very wet) can help. Letting the finished lasagna rest is also crucial for allowing excess moisture to dissipate.

Can I use jarred marinara sauce?

You certainly can! If you’re short on time, using a good quality jarred marinara sauce is a great shortcut. You’ll likely want to add your own garlic, herbs, and perhaps a little tomato paste and balsamic vinegar to boost the flavor to your liking.

Easy Healthy Lasagna

A simple, flavorful, and healthier twist on classic lasagna, perfect for busy weeknights or when you want comforting food that's good for you. This recipe uses lean ground meat, plenty of vegetables, and a creamy cottage cheese filling.

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Prep Time 25

Cook Time 50

Servings 8 servings

Equipment

Large skillet
Medium bowl
9x13 inch baking dish
aluminum foil

Ingredients

Meat Sauce

1 lb lean ground beef or ground turkey Choose whichever you prefer, or even a mix.
1 large yellow onion chopped
3 cloves garlic minced (half for sauce, half for filling)
1 (28 oz) can crushed tomatoes
1 (8 oz) can tomato sauce
2 Tablespoons tomato paste
1 Tablespoon balsamic vinegar
1.5 teaspoons dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
0.5 teaspoon dried thyme
0.25 teaspoon ground pepper
0.5 teaspoon sea salt plus more to taste

Cottage Cheese Filling

1 (16 oz) container low-fat cottage cheese about 2 cups
1 cup part-skim mozzarella cheese shredded, divided (1 cup for filling, 1 cup for topping)
0.5 cup Parmesan cheese freshly grated or shredded
1 large egg
2 cups fresh baby spinach chopped
3 cloves garlic minced (for filling)

Assembly

6 whole wheat or regular lasagna noodles Your choice!
Fresh parsley or basil for topping

Instructions

Preheat your oven to 375°F (190°C).
Brown the ground meat in a large skillet over medium-high heat. Drain off any excess fat.
Add the chopped onion and half of the minced garlic to the skillet. Cook until the onion is soft, about 5-7 minutes.
Stir in the crushed tomatoes, tomato sauce, tomato paste, balsamic vinegar, basil, parsley, oregano, thyme, and ¼ teaspoon pepper. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally. Season with ½ teaspoon sea salt, or to taste.
In a medium bowl, combine the cottage cheese, 1 cup of shredded mozzarella, Parmesan cheese, the remaining minced garlic, and the egg. Stir until smooth.
Gently stir the chopped spinach into the cottage cheese mixture.
Spread about 1 cup of the meat sauce evenly over the bottom of a 9x13 inch baking dish.
Arrange 3 lasagna noodles over the sauce.
Spread half of the cottage cheese and spinach mixture evenly over the noodles.
Spoon about 1.5 cups of the meat sauce over the cottage cheese layer.
Repeat with 3 more lasagna noodles, the remaining cottage cheese mixture, and another 1.5 cups of meat sauce.
Spread the remaining meat sauce over the top.
Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
Tightly cover the baking dish with aluminum foil.
Bake for 25 minutes.
Remove the foil and bake for another 20-25 minutes, or until the cheese is melted, bubbly, and the lasagna is heated through.
Let the lasagna stand for 10 minutes before slicing.
Garnish with fresh parsley or basil, if desired.

Notes

This lasagna is designed to be healthier than traditional versions by using lean meat, vegetables, and a lighter cottage cheese filling. It can be prepped ahead and stored in the refrigerator for up to 3-4 days, or frozen for 2-3 months.