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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 minutes
Cook Time 50 minutes
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.