Name: Healthy Ground 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 classic lasagna, but this Healthy Ground Beef and Zucchini Lasagna Recipe brings a fresh twist by sneaking in veggies without losing any of that cozy, cheesy goodness. Trust me, it’s a meal that hits all the right notes—healthy, hearty, and packed with flavor.

A square white baking dish filled with a thick, layered slice of lasagna being lifted by a utensil, showing several visible layers including a golden melted cheese top with browned spots, a rich red tomato sauce layer with chunks of meat and vegetables, creamy white cheese layers, and soft pasta sheets with a slightly rough texture. A few fresh green basil leaves are placed on top and around the dish. The dish sits on a wooden surface with a white marbled textured background. 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 Ground Beef and Zucchini Lasagna Recipe
Top Tip
How to Serve Healthy Ground Beef and Zucchini Lasagna Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Healthy Ground Beef and Zucchini Lasagna Recipe

Why You'll Love This Recipe

I’m honestly excited every time I make this Healthy Ground Beef and Zucchini Lasagna Recipe because it tastes indulgent but leaves me feeling good afterward. It blends fresh zucchini and summer squash right into the sauce for extra nutrition without overwhelming anyone who might be squash-shy.

Vegetable-packed comfort food: Using zucchini and summer squash gives you sneaky veggies without sacrificing the rich, hearty feels of lasagna.
Lean protein focus: Lean ground beef keeps the dish satisfying without drowning it in fat.
Easy assembly with no boil noodles: Saves time and mess in the kitchen, making dinner simpler on busy nights.
Versatile and forgiving: You can tweak the cheeses, swap tomatoes, or change herbs to suit what you have on hand or your family’s taste buds.

The image shows a white rectangular casserole dish filled with a layered lasagna. The top layer is golden brown melted cheese with some spots slightly browned, garnished with fresh green basil leaves scattered on top. Below the cheese, there are visible thick layers of sauce with small chunks of browned meat, red tomato, and melted cheese. One corner is scooped out with a wooden spatula held by a woman's hand, revealing multiple layers including pasta sheets, a meaty tomato sauce, and creamy white cheese sauce. The dish is placed on a white marbled surface with a grey cloth partially visible on the side. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Healthy Ground Beef and Zucchini Lasagna Recipe is carefully chosen to balance nutrition and flavor. The vegetables add moisture and vitamins, the lean ground beef brings protein without excess fat, and the combination of cheeses creates that creamy, melty, irresistible layer we all dream about in lasagna.

Flat lay of a mound of fresh lean ground beef, a small heap of finely diced white onion, a white ceramic bowl filled with finely diced green zucchini, a white ceramic bowl with finely diced yellow summer squash, a cluster of whole ripe red tomatoes, a small white ceramic bowl holding smooth red tomato sauce, a small white ceramic bowl with dried green parsley, dried purple basil, and dried green oregano mixed together, two whole brown eggs with clean shells, a neat stack of oven-ready flat lasagna noodles, a white ceramic bowl brimming with creamy low-fat cottage cheese, a small white ceramic bowl of shredded pale yellow parmesan cheese, and another small white ceramic bowl filled with shredded white 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: I always pick 90% lean or higher for better health without compromising flavor.
Diced onion: Adds sweetness and depth; don’t skip sautéing it with the beef to mellow sharpness.
Zucchini: It’s mild and softens perfectly when cooked, blending into the sauce seamlessly.
Summer squash: Another gentle veggie that complements zucchini beautifully and keeps things fresh.
Whole canned tomatoes: I love breaking them down in the sauce for a light texture; you can also use crushed for smoothness.
Tomato sauce: Boosts the tomatoey goodness and helps keep the sauce unified.
Garlic powder: An easy way to infuse garlicky warmth without chopping fresh cloves.
Salt and pepper: Simple but necessary to bring out all the flavors.
Dried parsley, basil, oregano: Classic Italian herbs that build the perfect aromatic profile.
Oven-ready lasagna noodles: No boiling, less hassle—just layer and go.
Low-fat cottage cheese: This is my favorite lighter substitute for ricotta, and it adds creaminess with more protein and less fat.
Parmesan cheese: Sprinkling this in layers brings a salty, nutty punch.
Mozzarella cheese: For those irresistible melty layers that make lasagna so comforting.

📝

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 best parts about this Healthy Ground Beef and Zucchini Lasagna Recipe is its flexibility. I often change up the herbs or swap in fresh garlic instead of powder, depending on what I have. Feel free to experiment—this lasagna is forgiving and adapts well.

Variation: I once added chopped spinach alongside the zucchini, which boosted the greens without altering taste much—my kids didn’t even notice!
Dairy-free option: Try this with a plant-based ricotta or omit cheeses and use nutritional yeast for a cheesy flavor.
Tomato preference: If you prefer a smoother sauce, crushed tomatoes work wonderfully instead of whole canned.

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

Step 1: Sauté the onion and brown the beef

Start by heating a large pan over medium-high heat. Toss in the diced onion and lean ground beef, stirring often so the beef cooks evenly and the onions soften just right. I like to break the beef into small crumbles so it mixes well later. This usually takes about 10 minutes. Once cooked through, drain any excess fat and set aside — this keeps the lasagna from getting greasy.

Step 2: Prepare and cook the zucchini and summer squash

While the beef cooks, chop zucchini and summer squash into small cubes—about ¼ to ½ inch is perfect. This size ensures they soften quickly and blend well into the sauce. In a separate pan, cook the diced veggies for 7-10 minutes until they’re tender, stirring occasionally so they cook evenly and don’t stick or burn.

Step 3: Build the rich tomato sauce

Once the veggies are soft, add the whole canned tomatoes, tomato sauce, garlic powder, salt, pepper, and dried herbs into the pan. Use a spatula to break down the whole tomatoes as you stir, helping the sauce come together with a nice, thick consistency. Let this simmer over medium heat for another 7-10 minutes, stirring often to prevent sticking and to deepen the flavors.

Step 4: Combine the beef and onion mixture

Bring the cooked beef and onions back into the sauce and stir well to distribute the meat evenly throughout the tomato and veggie mixture. This gives you that hearty protein-rich layer we all crave in lasagna.

Step 5: Assemble your lasagna layers

In a 9×13 inch casserole dish, start by spooning about one-quarter of the meat and veggie sauce onto the bottom. Place 4 oven-ready lasagna noodles on top, then cover with another quarter of the sauce mixture. Spread half the cottage cheese over the sauce, then sprinkle half the parmesan and mozzarella cheeses evenly across the top. Repeat this layering with the remaining ingredients for a perfect double-layered lasagna.

Step 6: Bake to bubbly perfection

Cover your lasagna with foil and bake in a preheated 375°F oven for 30 minutes. Then remove the foil and bake uncovered for another 15 minutes to let the cheese on top get golden and bubbly. After baking, let it rest for a few minutes before slicing—this makes cutting cleaner and helps the layers set nicely.

Top Tip

Through several attempts, I’ve found that controlling the moisture in the veggies is key to preventing a watery lasagna. Here’s what helps me every time:

Squeeze zucchini if needed: Occasionally, I squeeze excess water out of chopped zucchini before cooking to avoid sogginess.
Don’t skip draining beef fat: I drain the beef well after cooking to keep layers from becoming greasy.
Break down whole tomatoes: Using a spatula to mash whole canned tomatoes while simmering creates a smooth sauce and avoids chunky surprises.
Rest before serving: Letting the lasagna cool slightly after baking helps it set, making for cleaner slices and a better eating experience.

How to Serve Healthy Ground Beef and Zucchini Lasagna Recipe

Garnishes

I like to sprinkle extra chopped fresh basil or parsley on top just before serving; it adds a burst of color and freshness that brightens the rich flavors. Sometimes, a gentle drizzle of good olive oil finishes it off beautifully.

Side Dishes

A crisp green salad with a tangy vinaigrette is my go-to pairing—it balances the richness of the lasagna. Roasted garlic bread or simple steamed green beans work well too if you want something warm on the side.

Creative Ways to Present

One fun way I’ve served this for a small dinner party is in individual ramekins. It feels a bit fancy but is just as easy to prepare since you simply divide the layers into smaller portions. Perfect for a cozy night in or when you want to impress without stress.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly in the refrigerator for up to 4 days. Reheating in the oven or microwave works beautifully, and the flavors often deepen overnight, which is a win if you want an easy next-day meal.

Freezing

Freezing this lasagna is a breeze. I assemble everything but don’t bake it, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. When it’s thawed or even frozen, just add 15–20 minutes onto the baking time and you’re good to go—perfect for future busy days.

Reheating

Reheating leftover lasagna covered loosely with foil in a 350°F oven keeps it moist without drying out the cheese. If I’m in a rush, the microwave works too—just cover with a damp paper towel to maintain moisture.

Frequently Asked Questions:

Can I make this Healthy Ground Beef and Zucchini Lasagna Recipe vegetarian?

Absolutely! Swap the ground beef for cooked lentils, chopped mushrooms, or a plant-based ground meat substitute. The zucchini and summer squash add great texture and flavor even without meat.

Do I need to salt the zucchini before cooking?

It's not necessary, but if your zucchini feels very watery, salting it and letting it sit for 10 minutes before cooking can draw out excess moisture, preventing soggy lasagna. Just gently squeeze afterward and pat dry.

Can I use fresh tomatoes instead of canned?

Yes! Fresh tomatoes can be used but you'll want to peel and crush them first. Since fresh tomatoes have more water content, simmer the sauce longer to reduce excess liquid for the best texture.

What’s the best way to cut zucchini for this recipe?

Cutting zucchini into small cubes about ¼ to ½ inch helps them cook evenly and blend into the sauce. Uniform pieces also help the veggies meld well with the meat and tomatoes without overpowering any bite.

Final Thoughts

This Healthy Ground Beef and Zucchini Lasagna Recipe has become my go-to when I want a fuller-flavored, veggie-packed dinner that still feels like a treat. It’s simple enough to make on weeknights but fancy enough for family dinners or even casual guests. Give it a try—you might just find your new favorite comfort food that’s both nourishing and delicious.