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.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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.
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.
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.
Cook the whole wheat noodles according to package instructions. Drain and set aside.
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.
Place 3 whole wheat lasagna noodles over the sauce in a single layer.
Spread half of the cheese and spinach mixture over the noodles. Top with half of the remaining meat sauce.
Repeat the layers: noodles, cheese mixture, and meat sauce, finishing with a layer of sauce on top.
Sprinkle the remaining 1 cup of shredded mozzarella evenly over the top. Cover the dish with aluminum foil.
Bake for 25 minutes, then remove the foil and bake for an additional 10–15 minutes, until the cheese is melted and bubbly.
Allow the lasagna to rest for at least 10 minutes before slicing. Garnish with fresh parsley or basil before serving.
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.
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.
Both work equally well. Ground turkey is leaner; ground beef adds slightly more flavor. Choose based on preference and dietary goals.
Drain excess fat from the meat after browning and simmer the sauce uncovered for at least 20 minutes to reduce liquid before layering.
Yes. Cool completely, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the refrigerator and bake as directed.
Traditional dried lasagna noodles work best. No-boil noodles can be used but may require extra sauce to prevent drying out.
