The best healthy lasagna made with a homemade tomato sauce, lean ground meat and cottage cheese. It’s comforting, packed with protein and perfect for feeding a crowd.
Lasagna has such a special place in my heart — it’s cheesy, delicious and the ultimate comfort food. This healthy lasagna that I’m sharing has all the classic flavors you know and love, but with a little Eating Bird Food twist.
We’re using whole wheat lasagna noodles for more nutrition and lean ground beef or turkey and cottage cheese for a protein boost.
If you love hearty, healthier spins on comfort food classics like my easy baked ziti, cottage cheese mac and cheese or baked eggplant parmesan, you’re definitely going to want to give this lasagna a try. It’s guaranteed to be a hit with the whole family!
Why You’ll Love This Lasagna
- Protein-packed – With the addition of lean ground beef or turkey and cottage cheese, this lasagna is loaded with protein to keep you full and satisfied.
- Feeds a crowd – This recipe makes a huge batch so it’s the perfect dinner for feeding a crowd and doubles as a great meal prep recipe.
- Family-approved – Even picky eaters will love this dish! My kids are obsessed. The flavors are classic and the extra veggies are subtly mixed in.
- Healthier – I used whole wheat noodles, lean ground meat, added veggies and swapped. ricotta for cottage cheese, which adds more protein.
Ingredients Needed
- lean ground beef or turkey – a great source of protein, and using 93% lean or higher keeps the dish light without sacrificing flavor.
- yellow onion and garlic – two must-have ingredients for the sauce.
- crushed tomatoes, tomato sauce and tomato paste – these three work together to create a rich, flavorful homemade tomato sauce.
- dried herbs – you’ll need dried basil, oregano, parsley and thyme to add all those classic Italian flavors to the sauce. You can also use Italian seasoning if that’s what you have on hand.
- cottage cheese – I used low-fat cottage cheese for a lighter option that still adds a ton of protein and creaminess without the extra fat. That said, you can totally use full-fat cottage cheese, your fat content will just be higher.
- mozzarella cheese and parmesan cheese – I highly recommend buying a block of mozzarella and parmesan and shredding them yourself for the best results!
- egg – binds the cheese mixture together, giving it a great texture in the lasagna layers.
- lasagna noodles – I like using whole wheat noodles when I can find them because it adds a bit more fiber to this dish, but regular noodles will work just as well. You can use oven-ready noodles or noodles that you have to cook first. If cooking the noodles yourself, just cook until al dente so they don’t get too mushy while baking.
- baby spinach – for little veggie boost to add some nutrition!
Find the full ingredient list with measurements in the recipe card below.
Recipe Substitutions
- Ground meat: You can use ground chicken, Italian sausage, or even go meatless with a plant-based ground meat or extra veggies like mushrooms and zucchini. Just keep the same cooking method for the best results!
- Cottage cheese: If you’re not a fan of cottage cheese, ricotta works well here too. You’ll still get that creamy layer in the lasagna, but keep in mind that cottage cheese adds a nice protein boost.
- Balsamic vinegar: This adds a little depth to the sauce, but if you don’t have any on hand, a splash of red wine or apple cider vinegar will work in a pinch.
- Baby spinach: Kale or Swiss chard are great swaps for spinach! Just make sure to chop them finely so they blend into the layers well.
- Add spice: If you’re a fan of spice, consider adding some red pepper flakes to the ground meat as it cooks.
How to Make Healthy Lasagna
Step 1: Cook the ground beef or turkey with the onion and garlic in a skillet until browned and cooked through.
Step 2: Stir in the tomatoes, tomato paste, tomato sauce, balsamic vinegar and seasonings. Let simmer for 15-20 minutes, stirring occasionally.
Step 3: While the sauce is simmering add the cottage cheese, mozzarella, parmesan, egg, garlic and spinach to a mixing bowl. Stir to combine.
Step 4: Preheat your oven to 375°F and spread a meat sauce layer on the bottom of a 9×13 baking dish. Then layer 3 lasagna noodles on top.
Step 5: Spread half of the cottage cheese mixture on top of the noodles.
Step 6: Add another layer of the meat sauce on top of the cheese mixture.
Step 7: Repeat the layers once more, ending with a layer of sauce. Sprinkle the remaining 1 cup of mozzarella cheese on top.
Step 8: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly. Serve warm!
Brittany’s Tips!
- Drain excess grease: If you’re using ground beef, especially a less-lean option, be sure to drain any excess grease after browning. This keeps the lasagna from becoming too oily and lets the flavors shine.
- Don’t overcook the pasta: If you’re using noodles you have to cook before, make sure to cook just until al dente as the noodles will continue to cook in the oven. Overcooked pasta can become mushy and unappetizing.
- Use freshly shredded cheese: Pre-shredded cheese often has anti-caking agents that can affect how it melts. For the creamiest, meltiest layers, shred your mozzarella and Parmesan fresh.
Serving Suggestions
This healthy lasagna is a meal in itself, but there are plenty of ways to round it out. Here are some ideas:
How to Store Leftovers
This lasagna makes a huge batch so it’s perfect for meal prep! Here’s how to store leftovers:
- In the fridge: Allow the lasagna to cool to room temperature. Then cover the baking dish with plastic wrap or aluminum foil, or transfer the leftovers to an airtight container. It will last 4-5 days in the fridge.
- In the freezer: Lasagna freezes beautifully. Once cooled, transfer to a freezer-safe container or wrap the baking dish well in plastic wrap and aluminum foil. It can be frozen for 1-2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in the oven at 350°F until it’s heated through. If it’s frozen, extend the heating time, and consider covering with foil to prevent the top from drying out.
Frequently Asked Questions
It depends on the type of noodles you buy. If you buy oven-ready noodles then there is no need to cook them before assembling the lasagna. If you aren’t able to find oven-ready noodles (like me!) then you’ll need to cook the noodles until al dente before assembling your lasagna. Cooking them slightly under helps them hold up during baking without becoming too soft.
The oven is your best bet for reheating lasagna while keeping it moist. Cover it with foil and bake at 350°F until heated through. For microwaving, add a splash of water or sauce to keep it from drying out.
Definitely! If you’re prepping for a busy weeknight dinner or holiday meal, you can make your lasagna in advance to save you time on the day you want to serve it. To make in advance, just assemble as directed then cover and store your unbaked lasagna in the fridge for 1-2 days. When you’re ready to enjoy, bake as directed, perhaps adding a few extra minutes to the cooking time since you’re starting from cold.
You can also prep components of the lasagna ahead of time instead of the entire recipe. To do this, cook your noodles and meat sauce and combine your cheese spinach mixture then store everything in separate containers in the fridge until ready to assemble. When ready to enjoy, assemble and bake as directed.
More Pasta Recipes
Be sure to check out the full collection of dinner recipes on EBF!
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Heat a large skillet over medium heat, add ground beef or turkey, onion, 5 cloves garlic and salt and cook over until meat is browned, using a spatula or meat chopper to break apart the meat.
Stir in the crushed tomatoes, tomato sauce, tomato paste, balsamic vinegar, dried basil, parsley, oregano, thyme and pepper. Let it simmer on low for 15-20 minutes, stirring occasionally.
In a mixing bowl, combine the cottage cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, 1 clove garlic and chopped spinach. Mix well.
Cook the lasagna noodles according to the package instructions. Drain and set aside.
Preheat your oven to 375°F. In a 9×13 inch baking dish, spray with cooking spray and spread a thin layer of the meat sauce about ¾ cup.
Layer 3 lasagna noodles over the sauce.
Spread ½ of the cottage cheese mixture over the noodles, followed by ½ of the meat sauce.
Repeat the layers once more, ending with a layer of sauce.
Sprinkle the remaining 1 cup of mozzarella cheese on top.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Let it cool for at least 10 minutes before slicing and serving topped with fresh parsley or basil.
- Storing: Allow the lasagna to cool to room temperature. Then cover the baking dish with plastic wrap or aluminum foil, or transfer the leftovers to an airtight container. It will last 4-5 days in the fridge or 1-2 months in the freezer.
- Reheating: Reheat in the oven at 350°F until it’s heated through. If it’s frozen, thaw overnight in the fridge before reheating.
Serving: 1 slice | Calories: 306kcal | Carbohydrates: 25g | Protein: 26g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 71mg | Sodium: 711mg | Potassium: 371mg | Fiber: 4g | Sugar: 7g
Nutrition information is automatically calculated, so should only be used as an approximation.