Healthy Lasagna

Name: Healthy Lasagna with Lean Ground Beef
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 1 lb lean ground beef or ground turkey; 1 large yellow onion (finely chopped); 6 large garlic cloves (minced, divided); ½ teaspoon sea salt (plus extra to taste); 1 28 oz can crushed tomatoes; 1 8 oz can tomato sauce; 2 tablespoons tomato paste; 1 tablespoon balsamic vinegar; 1 ½ teaspoons dried basil; 1 teaspoon dried parsley; 1 teaspoon dried oregano; ½ teaspoon dried thyme; ¼ teaspoon ground black pepper; 1 16 oz / 2 cups container low-fat cottage cheese; 1 8 oz / 2 cups block part-skim mozzarella cheese, shredded, divided; ½ cup freshly grated Parmesan cheese; 1 large egg; 2 cups fresh baby spinach (chopped); 6 whole wheat lasagna noodles or regular lasagna noodles; Fresh parsley or basil (for garnish)

This healthy lasagna combines lean ground meat with a rich homemade tomato sauce and creamy cottage cheese for a protein-packed, crowd-friendly dinner that's hearty enough to satisfy without excess fat.

Total

1h 20m

Servings

12

Difficulty

Expert

Est. Cost

$35–$58

Recipe Source

View original recipe

From Bitesbyliora · by Liora

Ingredients

1 lb lean ground beef or ground turkey
1 large yellow onion (finely chopped)
6 large garlic cloves (minced, divided)
½ teaspoon sea salt (plus extra to taste)
1 28 oz can crushed tomatoes

1 8 oz can tomato sauce

2 tablespoons tomato paste

1 tablespoon balsamic vinegar

1 ½ teaspoons dried basil

1 teaspoon dried parsley

1 teaspoon dried oregano

½ teaspoon dried thyme

¼ teaspoon ground black pepper

1 16 oz / 2 cups container low-fat cottage cheese

1 8 oz / 2 cups block part-skim mozzarella cheese, shredded, divided

½ cup freshly grated Parmesan cheese

1 large egg

2 cups fresh baby spinach (chopped)

6 whole wheat lasagna noodles or regular lasagna noodles

Fresh parsley or basil (for garnish)

20 Ingredients

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Instructions

1
Heat a large skillet over medium heat. Add the ground beef or turkey, chopped onion, 5 cloves of garlic, and ½ teaspoon salt. Cook until the meat is browned, breaking it into small pieces with a spatula.
2
Stir in the crushed tomatoes, tomato sauce, tomato paste, balsamic vinegar, dried basil, parsley, oregano, thyme, and pepper. Reduce heat to low and let the homemade tomato sauce simmer for 15–20 minutes, stirring occasionally.
3
In a separate bowl, mix together the cottage cheese, 1 cup shredded mozzarella, Parmesan cheese, egg, 1 clove minced garlic, and chopped spinach. Stir until everything is well combined.
4
Cook the whole wheat noodles according to package instructions. Drain and set aside.
5
Preheat the oven to 375°F. Lightly grease a 9×13 inch baking dish. Spread about ¾ cup of the meat sauce on the bottom.
6
Place 3 whole wheat lasagna noodles over the sauce in a single layer.
7
Spread half of the cheese and spinach mixture over the noodles. Top with half of the remaining meat sauce.
8
Repeat the layers: noodles, cheese mixture, and meat sauce, finishing with a layer of sauce on top.
9
Sprinkle the remaining 1 cup of shredded mozzarella evenly over the top. Cover the dish with aluminum foil.
10
Bake for 25 minutes, then remove the foil and bake for an additional 10–15 minutes, until the cheese is melted and bubbly.
11
Allow the lasagna to rest for at least 10 minutes before slicing. Garnish with fresh parsley or basil before serving.

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Tips & Notes

Pro tips

Brown the ground meat over medium-high heat until no pink remains, then drain excess fat before adding aromatics—this keeps the final dish lean and prevents a greasy sauce.
Simmer the tomato sauce uncovered for 20–30 minutes to concentrate flavors and reduce excess liquid, which prevents a watery lasagna.
Layer sauce on the bottom and top of the lasagna to prevent noodles from drying out during baking.
Allow the lasagna to rest 10–15 minutes after baking before cutting—this helps layers set and makes serving cleaner.

Substitutions

Lean ground beef → ground turkey (leaner, slightly milder flavor)
Cottage cheese → ricotta cheese (creamier texture, traditional substitute)
Crushed tomatoes + tomato sauce → marinara sauce (skip tomato paste, adjust salt to taste)
Dried basil and parsley → 3 tablespoons fresh basil and parsley (add in final 5 minutes of cooking)

Storage & make-ahead

Cover and refrigerate up to 4 days, or freeze up to 3 months. Reheat covered at 350°F for 20–30 minutes until warmed through.

Common Questions

Can I make this lasagna ahead of time?

Yes. Assemble the lasagna up to 24 hours before baking, cover tightly with plastic wrap, and refrigerate. Add 10–15 minutes to the bake time if cooking from cold.