Name: Healthy Beef and Zucchini Lasagna Recipe
Prep time: 15 min
Cook time: 45 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 cheese; 1 1/2 cups shredded mozzarella cheese

There's something truly comforting about a homemade lasagna that feels indulgent yet fresh. This Healthy Beef and Zucchini Lasagna Recipe strikes that perfect balance—rich beef and melty cheese layered with tender zucchini instead of heavy noodles, making it lighter but just as satisfying.

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 Zucchini Lasagna Recipe
Top Tip
How to Serve Healthy Beef and Zucchini Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Healthy Beef and Zucchini Lasagna Recipe

Why You'll Love This Recipe

I first tried this recipe when I wanted my lasagna fix without all the heaviness of traditional pasta layers. Since then, it’s become my go-to for a meal that’s both hearty and healthy. It’s like treating yourself and doing your body a favor at the same time!

Lightened-up comfort: Using zucchini and summer squash adds volume without packing in extra carbs, so you get fullness without guilt.
Flavor-packed layers: The combination of lean beef, fresh veggies, and herbs makes every bite bursting with freshness and warmth.
Easy prep and bake: Oven-ready noodles and simple ingredients mean you’ll have dinner in just about an hour.
Versatile and forgiving: You can customize it easily with your favorite cheeses or add your own veggies without losing its charm.

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 Zucchini Lasagna Recipe plays its part to keep things tasty and balanced. Lean beef brings protein without excess fat, zucchini adds moisture and mild flavor, and those classic Italian herbs tie the whole sauce together beautifully.

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 filling rich but less greasy than fattier cuts.
Diced onion: Adds sweetness and depth to the sauce when sautéed.
Zucchini: A veggie star here that replaces heavier noodles—just finely diced for even cooking.
Summer squash: Similar texture to zucchini but adds a subtle variation in taste and fiber.
Whole tomatoes: Bring juicy freshness and a slight tang; I like breaking them up in the pan for a rustic sauce texture.
Tomato sauce: Adds thickness to the sauce and ensures every bite is saucy.
Garlic powder, salt, parsley, basil, oregano, pepper: Classic Italian herbs and spices that lift the flavor without overpowering any ingredient.
Oven-ready lasagna noodles: Save time and skip boiling—layer right into the casserole.
Low-fat cottage cheese: A lighter alternative to ricotta that still provides creamy richness.
Shredded parmesan: Adds a sharp, salty kick that melts wonderfully.
Shredded mozzarella: For that gooey, melty cheese pull everyone loves.

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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

One of the joys of this Healthy Beef and Zucchini Lasagna Recipe is how easy it is to tweak. I often swap in different cheeses or add mushrooms for an earthy touch. Feel free to make it truly yours!

Vegetarian version: I’ve tried swapping the ground beef for lentils and it still comes out hearty and delicious.
Seasonal veggies: Feel free to toss in chopped spinach, bell peppers, or carrots based on what you have.
Spice it up: A pinch of red pepper flakes or fresh basil can brighten the dish even more.

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

Step 1: Cook the Beef and Onion

Start by heating a large pan on medium-high. Add chopped onion and lean ground beef, stirring occasionally. I like to cook it until there’s no pink left—about 10 minutes. Drain any excess fat to keep it nice and light. This mix forms the savory base of your lasagna.

Step 2: Prep and Sauté the Veggies

While the beef is cooking, dice the zucchini and summer squash into small cubes, about ¼ to ½ inch. Toss them into the pan and cook 7–10 minutes until tender. This step softens the veggies so your lasagna layers meld together perfectly without crunchy bites.

Step 3: Build the Sauce

Add the canned whole tomatoes and tomato sauce to the pan along with garlic powder, salt, parsley, basil, oregano, and pepper. Stir frequently and gently break down the whole tomatoes with your spatula to create a rustic texture. Cook for another 7–10 minutes until flavors meld beautifully.

Step 4: Layer Your Lasagna

Pour ¼ of your sauce mixture into a 9×13 casserole dish. Arrange 4 oven-ready lasagna noodles on top, then spread another ¼ of sauce over the noodles. Dollop half of the cottage cheese evenly, then sprinkle half of the parmesan and mozzarella. Repeat with the remaining ingredients for two cheesy, sauce-packed layers.

Step 5: Bake to Perfection

Cover your dish tightly with foil and bake at 375°F for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes to get that gorgeous golden cheese on top. Let it rest a few minutes before cutting—this helps the layers set for neat slices.

Top Tip

I’ve made this Healthy Beef and Zucchini Lasagna Recipe countless times, and a few little tricks really make it shine. These tips helped me avoid soggy layers and enhanced the flavor every time.

Drain the beef well: Removing excess fat keeps the sauce from becoming too oily and over-heavy.
Don’t skip breaking down whole tomatoes: It creates a lovely texture that feels homemade and way tastier than pre-crushed options.
Use oven-ready noodles: Saves time and helps keep the layers intact during baking.
Let it rest before serving: It’s tempting to dig in immediately, but waiting 10 minutes ensures clean slices that hold together well.

How to Serve Healthy Beef and Zucchini Lasagna Recipe

healthy zucchini lasagna - Serving Suggestion

Garnishes

I love sprinkling fresh basil or chopped parsley over my lasagna for a pop of color and freshness. A light drizzle of olive oil and a few cracked black peppercorns on top just before serving really elevate the dish.

Side Dishes

Crisp, simple sides like a mixed green salad with lemon vinaigrette or garlic roasted broccoli pair beautifully. For a heartier meal, crusty whole-grain bread or roasted sweet potatoes round it out nicely.

Creative Ways to Present

For dinner parties, I’ve baked Individual portions in small ramekins—perfect for personalized servings and cute presentation. Adding a sprinkle of fresh herbs on each plate makes the meal feel special and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they usually keep well for 3–4 days. The flavors deepen overnight, so I actually look forward to leftovers as much as the fresh bake!

Freezing

This recipe freezes wonderfully. I assemble it in a freezer-safe dish, wrap tightly in plastic and foil, then store for up to 3 months. When reheating, I add a little extra baking time—around 15–20 minutes—and it still tastes just like homemade.

Reheating

Reheat leftovers covered in the oven at 350°F for about 20 minutes, or until warmed through. Covering helps retain moisture and keeps the top cheese melty but not dried out. Microwave works too, but oven reheating preserves texture best.

Frequently Asked Questions:

Can I use regular lasagna noodles instead of oven-ready?

Yes, you can. Just be sure to boil regular noodles according to package instructions before layering. Oven-ready noodles save you this step and make prep faster.

Is this recipe suitable for a low-carb diet?

It’s definitely lighter than traditional lasagna thanks to the zucchini and summer squash, which reduce the pasta quantity. However, it does contain some noodles, so for strict low-carb, you could omit them or use more zucchini slices instead.

Can I make this recipe vegetarian?

Absolutely! Swap the ground beef for cooked lentils, mushrooms, or a plant-based meat alternative. The veggies and cheeses keep it hearty and flavorful.

What’s the best way to prevent watery lasagna?

Draining the cooked beef thoroughly and cooking the zucchini and squash well before layering helps reduce excess moisture. Also, using oven-ready noodles instead of boiling helps as they absorb moisture during baking. Lastly, letting the lasagna rest after baking lets everything set nicely.

Final Thoughts

This Healthy Beef and Zucchini Lasagna Recipe holds a special place on my family’s table. It’s proof you can have all the flavors and comfort of classic lasagna with a fresh, healthful twist. I hope you find it as rewarding to make and share as I do—because great food should feel good inside and out.