Servings
Font
Back
Healthy Lasagna
5 from 9 votes

Healthy Lasagna

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.

Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Servings: 12
Calories: 306 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 1 lb ground beef or ground turkey, lean
  • 1 large yellow onion chopped
  • 6 large cloves garlic minced, divided
  • ½ teaspoon salt plus more to taste, sea salt
  • 1 oz can crushed tomatoes
  • 1 oz can tomato sauce
  • 2 Tablespoons tomato paste
  • 1 Tablespoon balsamic vinegar
  • 1 ½ teaspoons basil dried
  • 1 teaspoon parsley dried
  • 1 teaspoon oregano dried
  • ½ teaspoon thyme dried
  • ¼ teaspoon black pepper ground
  • 1 oz container (2 cups) cottage cheese low-fat
  • 1 oz block (2 cups) mozzarella cheese shredded, divided, part-skim
  • ½ cup Parmesan Cheese freshly grated or shredded
  • 1 egg large
  • 2 cups spinach chopped, fresh baby
  • 6 whole wheat lasagna noodles or regular
  • parsley for topping, or basil, fresh

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. In a mixing bowl, combine the cottage cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, 1 clove garlic and chopped spinach. Mix well.
  4. Cook the lasagna noodles according to the package instructions. Drain and set aside.
  5. Preheat your oven to 375°F. In a 9x13 inch baking dish, spray with cooking spray and spread a thin layer of the meat sauce about ¾ cup.
  6. Layer 3 lasagna noodles over the sauce.
  7. Spread ½ of the cottage cheese mixture over the noodles, followed by ½ of the meat sauce.
  8. Repeat the layers once more, ending with a layer of sauce.
  9. Sprinkle the remaining 1 cup of mozzarella cheese on top.
  10. 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.
  11. Let it cool for at least 10 minutes before slicing and serving topped with fresh parsley or basil.

Notes

  • 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.

Nutrition Information

Serving 1 slice Calories 306kcal (15%) Carbohydrates 25g (8%) Protein 26g (52%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Cholesterol 71mg (24%) Sodium 711mg (30%) Potassium 371mg (8%) Fiber 4g (16%) Sugar 7g (14%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 306

% Daily Value*

Serving 1 slice
Calories 306kcal 15%
Carbohydrates 25g 8%
Protein 26g 52%
Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 71mg 24%
Sodium 711mg 30%
Potassium 371mg 8%
Fiber 4g 16%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.