Name: Healthy Ground Beef Lasagna Recipe
Prep time: 20 min
Cook time: 17 min
Total time: 1 h 20 min
Cuisine: American 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, 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

Nothing beats a comforting, flavorful lasagna that’s also good for you. This Healthy Ground Beef Lasagna Recipe blends fresh veggies, lean beef, and classic cheese layers for a dinner that feels indulgent without the guilt.

A square white baking dish filled with a thick, layered slice of lasagna being lifted by a utensil, showing several visible layers including a golden melted cheese top with browned spots, a rich red tomato sauce layer with chunks of meat and vegetables, creamy white cheese layers, and soft pasta sheets with a slightly rough texture. A few fresh green basil leaves are placed on top and around the dish. The dish sits on a wooden surface with a white marbled textured background. 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 Ground Beef Lasagna Recipe
Top Tip
How to Serve Healthy Ground Beef Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Healthy Ground Beef Lasagna Recipe

Why You'll Love This Recipe

I’m excited to share this recipe because it redesigns traditional lasagna into something lighter but still hearty and packed with flavor. Plus, it sneaks in extra veggies that even picky eaters will devour.

Balanced Nutrition: Uses lean ground beef and low-fat cottage cheese for protein without excess fat.
Veggie Boost: Zucchini and summer squash melt into the sauce, adding moisture, texture, and vitamins.
Minimal Fuss: Oven-ready noodles save time, so it’s easier than you think to pull off.
Make-Ahead Friendly: Prep it in advance or freeze it—perfect for busy weeks or batch cooking.

The image shows a white rectangular casserole dish filled with a layered lasagna. The top layer is golden brown melted cheese with some spots slightly browned, garnished with fresh green basil leaves scattered on top. Below the cheese, there are visible thick layers of sauce with small chunks of browned meat, red tomato, and melted cheese. One corner is scooped out with a wooden spatula held by a woman's hand, revealing multiple layers including pasta sheets, a meaty tomato sauce, and creamy white cheese sauce. The dish is placed on a white marbled surface with a grey cloth partially visible on the side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Healthy Ground Beef Lasagna Recipe is chosen to keep it wholesome and satisfying. The mix of fresh veggies and lean protein pairs perfectly with creamy cheeses and robust tomato flavors, making each bite rich but not heavy.

Flat lay of a mound of fresh lean ground beef, a small heap of finely diced white onion, a white ceramic bowl filled with finely diced green zucchini, a white ceramic bowl with finely diced yellow summer squash, a cluster of whole ripe red tomatoes, a small white ceramic bowl holding smooth red tomato sauce, a small white ceramic bowl with dried green parsley, dried purple basil, and dried green oregano mixed together, two whole brown eggs with clean shells, a neat stack of oven-ready flat lasagna noodles, a white ceramic bowl brimming with creamy low-fat cottage cheese, a small white ceramic bowl of shredded pale yellow parmesan cheese, and another small white ceramic bowl filled with shredded white 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: Provides the base protein without too much fat, keeping the dish lighter.
Diced onion: Adds sweetness and depth when cooked with the beef.
Zucchini: Adds moisture and subtle sweetness, blending seamlessly into the sauce.
Summer squash: Similar to zucchini, it bulk ups the veggie content in a mild way.
Whole tomatoes: Use canned for convenience, and breaking them down creates a rich, chunky sauce.
Tomato sauce: Adds extra body and lets you control the overall texture of the sauce.
Garlic powder & herbs (parsley, basil, oregano): These dry seasonings enhance flavor without needing fresh ingredients.
Oven-ready lasagna noodles: No boiling required, saving you a step and cutting down prep time.
Low-fat cottage cheese: Offers creaminess and protein with fewer calories than traditional ricotta.
Parmesan cheese: Sharp notes add a nutty, umami hit that brightens the dish.
Mozzarella cheese: Melts beautifully, providing that classic lasagna stretch and gooey texture.

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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

I usually stick pretty close to the original, but I love experimenting by swapping in different veggies or trying lower-sodium sauce options to suit my family’s preferences. Feel free to make this recipe fit your taste and lifestyle.

Vegetable variation: I’ve personally added diced mushrooms and spinach for an earthy twist; it blends in so well you won’t even notice the extra greens.
Spice it up: If you like a little heat, toss in red pepper flakes or a dash of cayenne while cooking the sauce.
Dairy swap: For a dairy-free version, try vegan cottage cheese or a tofu ricotta substitute—just be mindful of moisture content.

Step-by-Step: How I Make Healthy Ground Beef Lasagna Recipe

Step 1: Sauté Beef and Onions to Perfectness

Start by heating a large pan over medium-high heat. Add the diced onion and lean ground beef, cooking until the beef is fully browned and no pink remains—about 10 minutes. I always stir occasionally and use a slotted spoon to drain excess fat afterwards. This step builds a flavorful, savory base for the sauce.

Step 2: Prep and Cook the Veggies

While the beef cooks, dice your zucchini and summer squash into small, uniform cubes—think ¼ to ½ inch pieces for even cooking. Toss them into the same pan (after draining the beef) and sauté for about 7–10 minutes until they soften nicely. This brings out their natural sweetness and makes the sauce lush.

Step 3: Build the Sauce

Mix in the canned whole tomatoes and tomato sauce with your cooked veggies. Use a spatula to break those whole tomatoes down so the sauce becomes textured but not chunky. Stir in garlic powder, salt, dried parsley, basil, oregano, and black pepper. Let the sauce simmer for another 7–10 minutes, stirring often to keep it from sticking. This slow melding of flavors is where the magic happens.

Step 4: Combine Ingredients in Your Baking Dish

Return the browned beef and onions to the sauce and mix well. Pour about a quarter of this mixture into a 9×13 inch casserole dish. Layer four oven-ready lasagna noodles over the sauce, then top them with another quarter of the sauce. Spread half of the low-fat cottage cheese on top, followed by half the parmesan and half the mozzarella cheeses. Repeat these layers once more—this double layer creates the perfect balance of texture and flavor.

Step 5: Bake and Enjoy

Cover the dish tightly with foil and bake at 375°F for 30 minutes. Then remove the foil and bake uncovered for another 15 minutes, allowing the cheese to get golden and bubbly. Let it sit for a few minutes after baking to firm up, then slice and serve warm.

Top Tip

I’ve made this Healthy Ground Beef Lasagna Recipe countless times, and a few simple tricks have really helped me get the best result every time.

Drain the beef thoroughly: It prevents a soggy lasagna and keeps the sauce from getting greasy.
Chop veggies uniformly: This ensures even cooking and a smooth saucy texture without big chunks.
Break down whole tomatoes well: Use the back of your spatula to mash them during cooking for that perfect balance between chunky and smooth.
Don’t skip the resting time: Let the lasagna sit after baking so it sets up nicely—this makes cutting easier and prevents it from falling apart on your plate.

How to Serve Healthy Ground Beef Lasagna Recipe

healthy ground beef lasagna - Serving Suggestion

Garnishes

I like sprinkling a little fresh basil or chopped parsley on top for color and a fresh herbal note. Extra parmesan grated over each serving is a personal favorite, too—it adds a lovely salty kick right before you dig in.

Side Dishes

Pair this lasagna with a crisp green salad dressed lightly with lemon vinaigrette to balance the richness. Garlic roasted broccoli or steamed green beans are also great simple sides to keep the meal fresh and wholesome.

Creative Ways to Present

For special occasions, I sometimes serve individual portions in small ramekins layered like mini lasagnas—super cute and perfect for portion control. You could also make it into a lasagna roll-up using the noodles and filling spread thinly inside.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly in the fridge and they stay great for up to 4 days. Just slice individual servings and store them in airtight containers so they’re easy to reheat during lunch or a quick dinner.

Freezing

This lasagna freezes wonderfully. I wrap it tightly in plastic wrap then foil before popping it into the freezer. It keeps well for up to three months, making it a lifesaver for busy weeks or unexpected guests.

Reheating

To reheat, I thaw leftovers in the fridge overnight if possible, then warm them in the oven at 350°F covered with foil for about 20 minutes. This keeps the texture nice and prevents cheese from drying out or burning.

Frequently Asked Questions:

Can I use regular lasagna noodles instead of oven-ready?

Yes! If you don’t have oven-ready noodles, you can substitute with regular noodles but be sure to cook them al dente according to package directions before layering. This helps avoid sogginess.

How can I make this recipe vegetarian?

Replace the ground beef with a plant-based ground meat substitute or try a mix of lentils and finely chopped mushrooms for a hearty vegetarian filling. Increase the veggies accordingly and keep the rest of the ingredients the same.

Is it possible to make this recipe dairy-free?

Absolutely! Substitute the cottage cheese and mozzarella with dairy-free alternatives like vegan ricotta or cashew cheese, and use nutritional yeast instead of parmesan for a cheesy flavor without the dairy.

Can I prepare this recipe ahead of time?

Yes, you can assemble the entire lasagna the night before and refrigerate it until you’re ready to bake. It also freezes very well if you want to save it for later—just add extra baking time when cooking from frozen.

Final Thoughts

This Healthy Ground Beef Lasagna Recipe is one of my favorite ways to enjoy a classic comfort dish without the heaviness that sometimes weighs you down afterward. It’s flavorful, packed with nutritious ingredients, and approachable even for novice cooks. I hope you enjoy making and sharing it as much as I do!