Healthy Lasagna

A delicious healthy lasagna with rich homemade tomato sauce, lean ground meat, and creamy cottage cheese. It’s hearty, full of protein, and ideal for serving a crowd.

No ratings yet

Print Pin

Course: Dinner

Prep Time: 15

Cook Time: 1 5

Total Time: 1 20

Servings:

Calories: 306kcal

Author: Liora

Ingredients

1 lb lean ground beef or ground turkey
1 large yellow onion finely chopped
6 large garlic cloves minced, divided
½ teaspoon sea salt plus extra to taste
1 28 oz can crushed tomatoes
1 8 oz can tomato sauce
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 ½ teaspoons dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon ground black pepper
1 16 oz / 2 cups container low-fat cottage cheese
1 8 oz / 2 cups block part-skim mozzarella cheese, shredded, divided
½ cup freshly grated Parmesan cheese
1 large egg
2 cups fresh baby spinach chopped
6 whole wheat lasagna noodles or regular lasagna noodles
Fresh parsley or basil for garnish

Instructions

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.

Notes

Storing: Let the lasagna cool to room temperature. Cover with plastic wrap or aluminum foil, or transfer to an airtight container. It will keep 4–5 days in the fridge or 1–2 months in the freezer.

Reheating: Warm in the oven at 350°F until heated through. If frozen, thaw overnight in the fridge before reheating for best results.

Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition