Name: Healthy Ground Beef and Zucchini Lasagna Recipe
Prep time: 20 min
Cook time: 30 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; 1 1/2 cups shredded mozzarella

There’s something so satisfying about a hearty slice of lasagna that feels both comforting and fresh at the same time. This Healthy Ground Beef and Zucchini Lasagna Recipe brings that perfect balance, using zucchini instead of traditional noodles to keep things light without skimping on 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

Honestly, this recipe quickly became a family favorite in my house. It’s like classic lasagna, but swapped out with nourishing veggies that make it feel lighter and fresh, without losing that rich, cozy feeling you want on any night.

Deliciously Balanced: Combines savory ground beef and fresh zucchini for a perfect mix of hearty and healthy.
Lower-Carb Twist: Using zucchini instead of pasta cuts back on carbs, making it a great choice for everyday meals.
Super Easy to Make: Minimal pre-cooking, with oven-ready noodles saving you time without sacrificing texture.
Flexible Ingredients: Easily swap out herbs or cheese based on what you have and still end up with a stunning dish.

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

Every ingredient here works together to keep this Healthy Ground Beef and Zucchini Lasagna Recipe flavorful but still nourishing. Quality lean beef gives protein without excess fat, and zucchini adds moisture and nutrients without overpowering the dish.

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 choose lean options to keep the dish lighter but still satisfy the craving for meaty richness.
Onion: Adds that subtle sweetness and depth; cooking it first softens sharpness and creates a great flavor base.
Zucchini & Summer Squash: These veggies soak up the sauce and bring in moisture, plus their mild flavor lets the herbs shine.
Whole Tomatoes & Tomato Sauce: Juicy, tangy, and slightly sweet – these create the classic lasagna sauce without extra sugars.
Garlic Powder & Herbs (Parsley, Basil, Oregano): The heart of Italian flavors, they elevate every bite with aromatic warmth.
Oven-Ready Lasagna Noodles: These noodles save time, no need to boil, and they bake perfectly layered with the sauce.
Low-Fat Cottage Cheese: A creamy, protein-rich alternative to ricotta that keeps things light.
Parmesan & Mozzarella Cheese: Classic Italian cheeses that add tang and creamy meltiness to top it all off.

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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

I love how versatile this Healthy Ground Beef and Zucchini Lasagna Recipe is — you can tweak it to suit any mood or pantry inventory. Don’t hesitate to make it your own!

Variation: Sometimes I swap the cottage cheese for part-skim ricotta when I want it extra creamy, and it’s just as amazing.
Seasonal Twist: Adding chopped spinach or mushrooms gives it an earthy depth in cooler months and packs in more veggies.
Spice it Up: I occasionally add a pinch of crushed red pepper flakes to the sauce when I’m craving some heat.
Vegetarian Option: Skip the beef and toss in lentils or a mix of sautéed mushrooms to keep that meaty texture.

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

Step 1: Sauté Onions and Brown the Beef

Start by heating a large skillet over medium-high heat. Cook the diced onion first until it turns translucent and smells sweet—about 3 minutes. Then add the lean ground beef, breaking it up with your spatula, and cook until no longer pink, roughly 7 minutes. Drain excess fat if needed to keep things lean and set this aside.

Step 2: Prep and Cook the Zucchini and Summer Squash

While the beef is cooking, dice your zucchini and summer squash into small bits around ¼ to ½ inch. This size helps them soften quickly without turning to mush. Toss them into a pan and cook for about 7-10 minutes until tender but still holding their shape.

Step 3: Build the Sauce

Add your canned whole tomatoes, tomato sauce, garlic powder, salt, parsley, basil, oregano, and pepper into the veggies. Use your spatula to help break down the whole tomatoes for a smoother, saucier texture. Let everything simmer for another 7-10 minutes so the flavors meld beautifully.

Step 4: Combine Beef with Sauce

Once your sauce is perfectly simmered, fold the cooked beef and onions back in. This mix is the heart of the lasagna layers, blending rich meatiness with hearty, fresh veggies.

Step 5: Layer Your Lasagna

Pour about a quarter of the sauce into a 9x13-inch casserole dish. Next, place 4 oven-ready lasagna noodles on top. Add another quarter of the sauce over the noodles, then spread half of the cottage cheese evenly. Sprinkle with half the parmesan and mozzarella cheeses. Repeat all those layers until you’re out of ingredients.

Step 6: Bake Until Bubbly and Golden

Cover your dish with foil and bake in a preheated 375°F oven for 30 minutes. Then remove the foil and bake uncovered for an additional 15 minutes so the cheese turns golden and bubbly. Let it cool a few minutes before digging in—it helps the lasagna hold together better.

Top Tip

After making this Healthy Ground Beef and Zucchini Lasagna Recipe several times, I’ve learned a few secrets to elevate it every single time. Whether it’s about texture or timing, these tips help you get it just right.

Drain the Beef Well: I always make sure to drain any excess fat after browning the beef because it keeps the lasagna from becoming greasy and heavy.
Dice Your Veggies Uniformly: This ensures even cooking and that every bite blends smoothly rather than some pieces being too crunchy or soggy.
Break Down Whole Tomatoes Thoroughly: Using your spatula to break them apart while simmering creates a sauce that’s thicker and more consistent instead of chunky clumps.
Cover When Baking: Keeping the lasagna covered at first traps steam which cooks everything evenly and prevents dryness—then uncovering toward the end lets the cheese brown beautifully.

How to Serve Healthy Ground Beef and Zucchini Lasagna Recipe

Healthy Ground Beef and Zucchini Lasagna - Serving Suggestion

Garnishes

For garnishes, I’m a big fan of sprinkling fresh basil leaves or chopped parsley right on top. I love the pop of bright green and herbaceous flavor—it makes the dish look inviting and adds freshness to each bite.

Side Dishes

This lasagna pairs wonderfully with a crisp side salad—think mixed greens with a simple lemon vinaigrette. Garlic bread or a roasted veggie medley also complement it beautifully, keeping the meal balanced but indulgent.

Creative Ways to Present

For special occasions, I sometimes serve this lasagna in individual ramekins or small cast-iron skillets. It feels extra cozy and makes portions perfectly personal—guests love the little touch of elegance.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover lasagna tightly in plastic wrap and keep it in the fridge for up to 3 days. When it's time to eat, the flavors have melded beautifully and it reheats without drying out.

Freezing

Freezing works great here! I wrap the unbaked lasagna in plastic wrap then foil to prevent freezer burn, and it freezes well for up to 3 months. When I want to bake it, I just pop it in the oven straight from the freezer, adding extra time to the bake.

Reheating

For leftovers, I reheat slices in the oven at 350°F covered with foil to keep moisture in. This way, the cheese melts back nicely and the zucchini layers don’t get tough or dry.

Frequently Asked Questions:

Can I use crushed tomatoes instead of whole tomatoes in this recipe?

Absolutely! Crushed tomatoes will create a smoother sauce, and I sometimes use them when I want a more uniform texture. Just skip the step of breaking down the tomatoes as they’re already crushed.

Is it necessary to use oven-ready noodles?

Oven-ready noodles make the process quicker and neater since you don't have to boil them separately. However, if you prefer regular noodles, just cook them according to package instructions before layering.

Can I freeze the lasagna after baking?

Freezing is best done before baking for optimal texture, but you can freeze leftovers after baking too. Just make sure to cool it completely, wrap tightly, and consume within 2 months for best quality.

How do I keep the zucchini from making the lasagna watery?

Cooking the zucchini and summer squash before layering removes excess moisture. Also, using firm, fresh zucchini and not slicing it too thin helps prevent the dish from getting soggy. Draining any liquid after cooking the veggies is a helpful step I never skip.

Final Thoughts

This Healthy Ground Beef and Zucchini Lasagna Recipe has become my go-to when I want something comforting but not too heavy. It’s hearty, packed with veggies, and always fills the house with the most incredible aromas. I’m excited for you to try this one out—it’s like a warm hug on a plate and perfect to share with family or friends.