Name: Healthy Ground Beef and Vegetable Lasagna Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 1 pound lean ground beef; 1/2 cup diced onion (chopped); 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 cheese; 1 1/2 cups shredded mozzarella cheese

There’s something truly satisfying about a comforting lasagna that’s also good for you. This Healthy Ground Beef and Vegetable Lasagna Recipe strikes that perfect balance, packing in wholesome veggies and lean ground beef with layers of melty cheese — all without any heavy 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 and Vegetable Lasagna Recipe
Top Tip
How to Serve Healthy Ground Beef and Vegetable Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Healthy Ground Beef and Vegetable Lasagna Recipe

Why You'll Love This Recipe

Honestly, this lasagna became a favorite in my house because it brings the full flavor of classic comfort food while sneaking in plenty of veggies. It’s a go-to for family dinners when you want something hearty yet nourishing.

Balanced nutrition: Incorporates lean beef with zucchini and summer squash, giving you protein plus fiber and vitamins in one dish.
Easy prep and bake: Using oven-ready noodles saves time and effort; no boiling necessary!
Customizable flavors: You can swap spices or veggies based on what you have without losing that rich taste.
Make-ahead friendly: Perfect to assemble ahead of time or freeze for busy weeknights without sacrificing quality.

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

Each ingredient here plays its part in crafting a lasagna that’s both hearty and healthy. The veggies add moisture and texture, while the lean ground beef provides protein without excess fat. Plus, using low-fat cheeses helps keep it lighter but still deliciously melty.

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: Offers rich flavor and protein with less fat than higher-fat blends, making the dish healthier.
Diced Onion: Builds a sweet, savory base when cooked with the meat.
Zucchini: Adds bulk and moisture without overpowering the dish; its mild flavor blends beautifully.
Summer Squash: Works like zucchini to bulk up the veggies with subtle sweetness.
Whole Tomatoes: Provide fresh tomato chunks that break down to create a hearty sauce texture.
Tomato Sauce: Ensures a smooth, saucy layer that binds everything together.
Garlic Powder: Packs gentle garlicky warmth; great for an even flavor without the sharpness of fresh garlic.
Italian Herbs (Parsley, Basil, Oregano): These dried herbs bring the classic lasagna seasoning that makes it taste homemade.
Oven-Ready Lasagna Noodles: So convenient — no boiling needed, saving time and preventing soggy noodles.
Low-Fat Cottage Cheese: A delightful lighter alternative to ricotta that keeps the texture creamy and fresh.
Shredded Parmesan: Adds a sharp, nutty kick balancing the creaminess.
Shredded Mozzarella: Melts perfectly to create that classic golden top layer everyone loves.

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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 love tweaking this lasagna depending on the season or what’s in my fridge. Sometimes I swap in mushrooms or bell peppers, or even try turkey instead of beef. It makes the dish feel new every time but still keeps the soul of the original recipe.

Variation: Once, I swapped out the zucchini and summer squash for roasted eggplant and spinach — it was a hit with my veggie-hating teenager!
Dairy-Free Option: Use a plant-based cottage cheese alternative and vegan mozzarella to keep it dairy-free but still creamy.
Spice it Up: Feel free to add red pepper flakes or a pinch of cayenne if you like a little heat.

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

Step 1: Sauté the Beef and Onions

Start by heating your pan over medium-high heat. Toss in the diced onion and lean ground beef, stirring often until the beef is fully cooked and no longer pink — about 10 minutes. I like to crumble the beef with a spatula as it cooks to avoid big chunks and ensure even browning. Once cooked, drain excess fat if needed and set aside.

Step 2: Prep and Cook the Veggies

While the beef is cooking, dice your zucchini and summer squash into small cubes, roughly a quarter to half an inch. This size helps them soften quickly and blend well in the sauce. Toss them into the same pan or a separate skillet and cook for 7-10 minutes until they're tender but not mushy.

Step 3: Build the Sauce

Add your whole tomatoes, tomato sauce, garlic powder, salt, dried parsley, basil, oregano, and pepper to the veggies. Simmer over medium heat for another 7-10 minutes, stirring often. I like to gently break down the whole tomatoes using my spatula for a nice sauce texture that's not too chunky. Once the sauce has thickened a bit, stir the cooked beef and onions back in so the flavors meld together.

Step 4: Assemble the Lasagna

Grab a 9×13" casserole dish. Pour about a quarter of the meat and vegetable sauce into the bottom. Layer 4 oven-ready lasagna noodles on top (no boiling needed, which saves so much time). Spread another quarter of the sauce over the noodles, then dollop half the cottage cheese evenly. Sprinkle half the parmesan, followed by half the mozzarella. Repeat everything once more — noodles, sauce, cottage cheese, and cheeses.

Step 5: Bake and Serve

Cover the dish tightly with foil and bake at 375°F for 30 minutes. Then, remove the foil and bake for an additional 15 minutes to get that golden bubbly cheese top. Let it rest for a few minutes to set before cutting into it. This waiting time makes serving easier and helps the layers hold up beautifully.

Top Tip

Over the years, I’ve learned a few tricks that really elevate this Healthy Ground Beef and Vegetable Lasagna Recipe. They make a big difference between a good dish and a truly memorable one!

Don't Skip Draining the Beef: Removing excess fat keeps the lasagna from becoming greasy and helps keep the texture just right.
Break Down Whole Tomatoes: When you gently mash the tomatoes in the sauce, it creates a smoother consistency that's easier to layer and eat.
Use Oven-Ready Noodles: No boiling means less kitchen mess and perfectly tender noodles after baking.
Let It Rest: Giving the baked lasagna a few minutes to cool helps set the layers, so it holds together when you cut into it.

How to Serve Healthy Ground Beef and Vegetable Lasagna Recipe

Healthy Ground Beef and Vegetable Lasagna - Serving Suggestion

Garnishes

I like topping each serving with a sprinkle of fresh chopped basil or a little extra grated parmesan for that fresh pop of flavor. A drizzle of good-quality olive oil on top right before serving adds a subtle richness, too.

Side Dishes

To round out the meal, I often serve this with a crisp green salad dressed simply with lemon vinaigrette and some roasted garlic bread on the side. It balances the hearty lasagna perfectly.

Creative Ways to Present

For special occasions, I love to bake individual lasagna portions in ramekins, then garnish with a sprig of fresh thyme and a pinch of chili flakes. It makes the meal feel a little more festive and personal.

Make Ahead and Storage

Storing Leftovers

Leftover lasagna reheats beautifully. I store leftovers in an airtight container in the fridge for up to 3-4 days. To prevent it from drying out, I add a sprinkle of water or cover it with foil when reheating.

Freezing

This recipe freezes like a dream. I usually assemble the whole casserole, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. When it’s time to cook, I bake it straight from frozen—just add about 15-20 minutes extra baking time covered with foil to allow it to heat through gently.

Reheating

For reheating, I prefer to warm leftovers in the oven at 350°F, covered with foil, for about 20 minutes, or until heated through. This keeps the cheese melty and the edges from drying out, much better than microwaving in my experience.

Frequently Asked Questions:

Can I make this Healthy Ground Beef and Vegetable Lasagna Recipe gluten-free?

Absolutely! You can substitute the oven-ready lasagna noodles with gluten-free noodles available in most supermarkets. Just make sure they’re also oven-ready or pre-cook them according to package instructions.

How do I make this recipe vegetarian?

To make it vegetarian, replace the ground beef with a plant-based meat substitute or extra vegetables like mushrooms and lentils. Use a vegetable broth-based sauce and keep the cheeses, or swap for plant-based cheese alternatives to keep it vegan.

What’s the best way to prevent the noodles from getting soggy?

Using oven-ready noodles helps, as they absorb just the right amount of moisture while baking. Also, avoid making the sauce too watery and let the lasagna rest after baking to allow the noodles to set fully.

Can I prepare this lasagna ahead and freeze it?

Yes! This healthy lasagna freezes wonderfully. Assemble it fully, then wrap it tightly in plastic and foil before freezing. When ready to enjoy, bake it straight from frozen, adding extra time covered, which makes weeknight dinners a breeze.

Final Thoughts

I keep coming back to this Healthy Ground Beef and Vegetable Lasagna Recipe because it’s the perfect way to enjoy all the comfort food vibes without any burnout to my healthy habits. It’s simple, flexible, and just downright delicious — basically the lasagna you want to recommend to your friends without hesitation. Go ahead, give it a try, and you’ll see why it’s a staple in my kitchen!