Name: Healthy Beef and Veggie Lasagna Recipe
Prep time: 15 min
Cook time: 30 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; 1 1/2 cups shredded mozzarella

Nothing beats the comfort of a hearty homemade lasagna, especially when it’s packed with wholesome ingredients. This Healthy Beef and Veggie Lasagna Recipe brings together all the classic flavors you love, but with a fresh, veggie-packed twist that’ll make you feel good about every bite.

A white rectangular baking dish filled with lasagna showing multiple layers: a golden brown melted cheese layer on top with some green herb garnish, beneath it layers of light pasta sheets, a rich red tomato meat sauce mixed with ground meat, and a creamy cheese mix. A spatula lifts one slice, stretching melted cheese strings down to the rest of the dish. The dish is placed on a wooden surface next to fresh basil leaves, with a white marbled background behind. 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 Beef and Veggie Lasagna Recipe
Top Tip
How to Serve Healthy Beef and Veggie Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Healthy Beef and Veggie Lasagna Recipe

Why You'll Love This Recipe

I genuinely get excited every time I make this lasagna because it hits that perfect balance of rich beef flavor and fresh vegetables, while staying lighter than your typical lasagna. It’s a crowd-pleaser that you can feel good serving to family or friends.

Wholesome and Filling: This recipe combines lean ground beef with nutritious zucchini and summer squash for a hearty but healthy meal.
Easy to Make: Using oven-ready noodles and a simple layering process keeps prep straightforward — no boiling noodles required!
Veggie-Powered Flavor: The lightly cooked veggies sneak in freshness and texture without overpowering the beefy tomato sauce.
Great for Meal Prep: It freezes well and reheats beautifully, making weeknight dinners hassle-free.

A white rectangular baking dish filled with four large, rectangular layers of lasagna. The top layer is golden brown melted cheese with small toasted patches, sprinkled with fresh green herbs and three basil leaves for garnish. Inside, layers of soft pasta sheets alternate with meat sauce that has visible bits of ground meat mixed with diced vegetables in a rich red tomato sauce. A woman's hand holds a wooden spatula, lifting out a portion, showing the cheesy, saucy layers inside. The dish is placed on a wooden surface with a gray cloth beside it, but the background is changed to a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Healthy Beef and Veggie Lasagna Recipe plays a crucial role in building flavor and keeping things balanced. Here’s why I chose them, plus a few shopping tips to make sure your dish turns out perfect.

Flat lay of a portion of fresh lean ground beef, a small mound of finely diced white onion, a small white ceramic bowl filled with finely diced green zucchini, another similar bowl with finely diced yellow summer squash, whole ripe red tomatoes on the vine, a small white ceramic bowl containing smooth bright red tomato sauce, a few loose dried parsley leaves, dried basil leaves, dried oregano sprigs, two small white ceramic bowls holding coarse salt and black peppercorns, a neat stack of uncooked oven-ready lasagna noodles, a small white ceramic bowl of creamy low-fat cottage cheese, a small pile of shredded pale yellow parmesan cheese, and a small pile of shredded 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: Keeps the protein content high without excess fat, so the dish stays lighter but still satisfying.
Diced onion: Adds a sweet, savory base flavor; cook it well to soften and mellow its bite.
Zucchini: Adds moisture and subtle sweetness; cutting it small helps it integrate smoothly into the sauce.
Summer squash: Works like zucchini to boost veggie content and texture; look for firm, unblemished squash.
Whole canned tomatoes: These break down nicely when cooked, delivering fresh tomato flavor and a bit of texture. You can swap with crushed tomatoes if you prefer smoother sauce.
Tomato sauce: Adds body and richness, complementing the whole tomatoes and tying flavors together.
Garlic powder & herbs (parsley, basil, oregano): Bring classic Italian seasoning that lifts the sauce beautifully.
Oven-ready lasagna noodles: Major timesaver — no boiling required and they bake to tender perfection with the sauce.
Low-fat cottage cheese: Provides creamy protein with less fat than ricotta; it melts well and complements the beef.
Parmesan cheese: Brings sharp, savory notes that brighten the overall flavor.
Mozzarella cheese: Offers melty, gooey texture that makes each bite satisfyingly cheesy.

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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 Healthy Beef and Veggie Lasagna Recipe based on what I have around or dietary preferences. It’s super forgiving, so don’t hesitate to make it your own!

Vegetarian Variation: I’ve swapped the ground beef with sautéed mushrooms and lentils for a hearty, plant-based twist that still has amazing texture.
Spice it Up: Adding red pepper flakes or chopped fresh basil gives it a nice kick when I’m craving something with a little heat.
Cheese Swap: For a dairy-free option, try vegan cottage cheese and mozzarella alternatives — the layers still come together beautifully!
Seasonal Veggies: Feel free to toss in chopped spinach, bell peppers, or carrots for an extra nutrient boost and color.

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

Step 1: Sauté the Beef and Onions

Start by cooking the diced onion and lean ground beef in a large pan over medium-high heat. I like to let the beef brown fully — about 10 minutes — so it develops a nice depth of flavor. Be sure to break up the meat with your spatula so it cooks evenly. Once done, drain any excess fat to keep things lighter.

Step 2: Prep and Cook the Veggies

While the beef is cooking, finely dice your zucchini and summer squash into small cubes—about ¼ to ½ inch. This helps them blend well into the sauce without making it watery. Add them to the pan and cook for 7-10 minutes until they’re tender but not mushy.

Step 3: Build the Sauce

Stir in the canned whole tomatoes, tomato sauce, garlic powder, salt, parsley, basil, oregano, and pepper. Use your spatula to break down the whole tomatoes as the sauce simmers for another 7-10 minutes. This slow cooking melts the flavors together and thickens the sauce perfectly. Then, add back the cooked beef and onions, stirring to combine.

Step 4: Layer Your Lasagna

Grab a 9×13 inch casserole dish and start with about a quarter of the tomato sauce mixture spread on the bottom. Layer 4 oven-ready lasagna noodles on top (don’t worry about boiling them first!). Add another quarter of the sauce over the noodles, followed by half the cottage cheese, parmesan, and mozzarella cheeses. Repeat this layering with the remaining ingredients for two cheesy, saucy layers.

Step 5: Bake Until Golden and Bubbling

Cover the dish tightly with foil — this locks in moisture so the noodles cook evenly — and bake at 375°F for 30 minutes. Then uncover and bake for another 15 minutes to brown the cheese on top. Let it rest a few minutes before slicing so it holds together nicely.

Top Tip

From my experience making this Healthy Beef and Veggie Lasagna Recipe, a few tweaks make all the difference in the final dish. These little tricks helped me nail the perfect texture and flavor every time.

Don’t Overload the Sauce: Too much liquid in sauce can make lasagna watery. Finely dicing veggies and cooking them down well helps control moisture levels.
Break Down the Tomatoes Well: I always use a spatula to crush whole tomatoes during simmering—this prevents chunky bites and creates a smooth sauce that clings to the noodles.
Use Oven-Ready Noodles: Saves time and keeps things neat. Just make sure your sauce is well-prepared and saucy enough to soften these noodles perfectly during baking.
Let It Rest: Patience pays off here. Let your lasagna cool for 10-15 minutes after baking so slicing doesn’t end in a cheesy mess.

How to Serve Healthy Beef and Veggie Lasagna Recipe

healthy beef lasagna - Serving Suggestion

Garnishes

I like to sprinkle fresh chopped basil or parsley over the top once it’s out of the oven, adding a pop of color and a burst of herbal aroma that balances the rich flavors. Sometimes a light drizzle of extra virgin olive oil or a pinch of crushed red pepper flakes gives that final tasty touch.

Side Dishes

A crisp green salad with lemon vinaigrette is my go-to accompaniment — it cuts through the cheesy richness beautifully. Roasted garlic bread or a simple steamed vegetable medley also pair wonderfully for a complete meal.

Creative Ways to Present

For special occasions, I’ve served this lasagna in individual mini casserole dishes. It looks fancy but is just as easy to prepare! You can also layer it in colorful ceramic pans to brighten up the table and make the meal feel festive and inviting.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 4 days. I recommend reheating individual slices covered with a microwave-safe lid or foil in the oven to maintain moisture.

Freezing

I often assemble the lasagna a day ahead and freeze it unbaked. Wrapping it in plastic wrap and foil before freezing locks in freshness for up to 3 months. When baking from frozen, just remember to add around 15-20 minutes extra to the baking time to get it perfectly cooked through.

Reheating

To reheat, I cover the slices with foil to keep the cheese from drying out and warm it at 350°F for 15-20 minutes until heated throughout. Microwave works too for quick meals, but the texture is best when reheated gently in the oven.

Frequently Asked Questions:

Can I use ground turkey instead of beef in this Healthy Beef and Veggie Lasagna Recipe?

Absolutely! Ground turkey is a lean alternative that works well here—just cook it thoroughly as you would beef and follow the same steps. The sauce and veggies complement turkey nicely too.

What’s the best way to prevent the lasagna noodles from being dry or hard?

Using oven-ready noodles means they absorb moisture from the sauce as they bake, so make sure your tomato sauce is sufficiently saucy and not too thick before layering. Also, covering the dish with foil while baking traps steam and helps soften the noodles perfectly.

Can I prepare this Healthy Beef and Veggie Lasagna Recipe ahead of time?

Yes! One of my favorite things about this recipe is how well it works for make-ahead meals. You can assemble it the day before and refrigerate it until baking or freeze it for longer storage. Just adjust the baking time accordingly if starting from frozen.

Is it okay to substitute cottage cheese with ricotta cheese?

Definitely! Ricotta cheese will work great as a creamy layer and will slightly enrich the texture. Cottage cheese keeps it lighter and high in protein, but ricotta is a delicious classic alternative – it’s really a matter of preference!

Final Thoughts

This Healthy Beef and Veggie Lasagna Recipe is truly one of those dishes I’m happy to recommend to anyone looking for comfort food without the guilt. It’s easy, flavorful, and packed with wholesome ingredients that make dinner special any night of the week. Give it a try—you might just find your new favorite lasagna!