Simple Lasagna
Creamy layers of cheese, savory meats, and garden-fresh vegetables come together in this satisfying and health-conscious lasagna, perfect for busy families.
Ingredients
Meat and Sauce Ingredients
- 1 pound lean ground beef A lean protein source to keep it heart-healthy.
- 1/2 cup diced onion Adds sweetness and depth of flavor.
- 2 cups finely diced zucchini Boosts nutrition and adds texture.
- 1 cup finely diced summer squash Introduces fresh flavor and color.
- 15 ounces whole tomatoes Creates a rich sauce base.
- 10 ounces tomato sauce Enhances the richness and moisture.
- 2 teaspoons garlic powder Infuses a savory aroma.
- 2 teaspoons salt Enhances overall flavor.
- 1 teaspoon dried parsley Adds a seasonal flavor.
- 1 teaspoon dried basil Adds a seasonal flavor.
- 1/2 teaspoon dried oregano Adds a seasonal flavor.
- 1/2 teaspoon pepper Enhances flavor.
Pasta and Cheese Ingredients
- 9 pieces oven-ready lasagna noodles No boiling, convenient for easier assembly.
- 2 cups low-fat cottage cheese Provides creamy texture while keeping it light.
- 1 cup shredded mozzarella Melts deliciously for classic gooeyness.
- 1 cup shredded parmesan Adds a rich, cheesy finish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, brown the ground beef until no longer pink, about 5-7 minutes.
- Add the diced onion and sauté until softened, around 3-4 minutes.
- Stir in the finely diced zucchini and summer squash. Cook for another 5 minutes.
- Add the whole tomatoes, tomato sauce, garlic powder, salt, parsley, basil, oregano, and pepper. Simmer for 10 minutes, stirring occasionally.
Assembly & Cooking
- In an oven-safe dish, spread a layer of the meat sauce at the bottom.
- Place 3-4 uncooked lasagna noodles on top of the sauce.
- Scoop 1/3 of the cottage cheese mixture onto the noodles, then sprinkle evenly with 1 cup of shredded mozzarella.
- Repeat the layers until you run out of ingredients, finishing with a layer of sauce topped with remaining mozzarella and parmesan.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden.
Serving
- Remove the lasagna from the oven and let it sit for 10 minutes before slicing.
- Serve warm with a side salad to balance the meal.
- Store leftovers in an airtight container.
Notes
Use fresh vegetables for the best flavor. You can prepare assembly the day before; just cover it and refrigerate. For a crispy top, broil it for the last few minutes.