The cheesiest, gooiest, creamiest, BEST Easy Healthy Lasagna Recipe for dinner tonight. All of the goodness of classic lasagna, but lightened up and loaded with healthy ingredients for a skinny version of the original recipe!


  • 1/2 lb ground beef
  • 1/4 onion (chopped)
  • 2 zucchini (medium)
  • 1 summer squash (medium)
  • 15 oz. whole tomatoes (canned)
  • 10 oz. tomato sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • 1 tsp dried basil
  • 6 uncooked lasagna noodles
  • 10 oz. cottage cheese (small curd)
  • 1/2 cup parmesan (grated)
  • 1 cup mozzarella (shredded)
  • salt/pepper


  • Preheat oven to 375 degrees.
  • Cook the chopped onion and ground beef until the beef is fully cooked.
  • While the beef is cooking, cut the zucchini and summer squash into small, 1/4″ – 1/2″ cubes.
  • Once the beef is done cooking, set aside and drain.
  • Cook the zucchini and summer squash for about 10 minutes.
  • Add in the tomatoes, tomato sauce, and spices.
  • Continue cooking over medium heat for another 15 minutes, stirring often.
  • Add the cooked beef and onions back into the tomato sauce mixture and stir.
  • Pour about 1/2 of the tomato sauce mixture into a 8″ x 10″ casserole dish.
  • Place 3 of the lasagna noodles on top of the mixture (breaking each one in half if necessary), pressing each one down so that it’s covered with about 1/4″ of the tomato mixture on top.
  • Add 1/2 of the cottage cheese to the casserole dish.
  • Top with 1/2 of the parmesan and 1/2 of the mozzarella.
  • Repeat steps 9-12 with the remaining ingredients.
  • Cover the casserole dish with foil and bake for 30 minutes.
  • Uncover and bake for another 15 minutes.
  • Serve warm and enjoy!


Carbs: 35  Fat: 10  Protein: 26