Q1: Why use cottage cheese instead of ricotta cheese in a lasagna?

Using cottage cheese is a fantastic "healthy hack"! Ounce for ounce, cottage cheese is generally higher in protein and lower in fat and calories than ricotta cheese. When layered in a lasagna, it provides a very similar creamy texture and a lovely, subtle tang. It's a great way to make a classic comfort food a bit more nutritious.

Q2: Do I have to use oven-ready lasagna noodles?

Oven-ready (or "no-boil") noodles are a huge time-saver that allows you to skip the entire step of boiling the pasta. If you prefer to use classic, boil-style lasagna noodles, simply cook them according to the package directions until they are al dente before you begin to layer your casserole.

Q3: How do I keep my lasagna from being watery with all the zucchini and squash?

The key is to cook the vegetables for the full 7-10 minutes as directed in Step 1. This allows the zucchini and summer squash, which have a very high water content, to release their excess moisture and for it to evaporate in the pan before you add the tomatoes. This will ensure your final sauce is rich and thick, not watery.

Q4: Can I assemble this lasagna a day or two before I bake it?

Yes, this is a perfect make-ahead meal! You can fully assemble the entire casserole in your baking dish, then cover it tightly with plastic wrap and foil and store it in the refrigerator for up to 2 days. When you're ready to bake, just remove the plastic wrap, re-cover with the foil, and bake as directed. You may need to add about 10-15 minutes to the initial covered baking time since you are starting from cold.

Q5: Can I use different cheeses for the topping?

Of course! While the recipe calls for Parmesan and mozzarella, a classic Italian blend of cheeses would also be delicious. A mix of mozzarella, provolone, Parmesan, and Asiago would add an even more complex and savory cheesy flavor to the top.

The Best Healthy & Easy Cottage Cheese Lasagna

A hearty and vegetable-packed lasagna made with a savory ground beef and tomato sauce. This recipe features a sauce loaded with finely diced zucchini and summer squash, simmered with herbs. The sauce is layered with oven-ready lasagna noodles, a high-protein cottage cheese filling, and a blend of Parmesan and mozzarella cheeses. The casserole is baked until bubbly and golden, creating a comforting one-dish meal. Note: The source article title was ‘Viral Hot Honey Ground Beef Bowls’ but the recipe provided was for this lasagna.

Author: Grace
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 50 minutes (includes cooling time)
Yield: 8-10 servings 1x
Category: Casserole
Method: Baking, Sautéing
Cuisine: American

Ingredients

Scale

1 pound lean ground beef
1/2 cup diced onion
2 cups finely diced zucchini
1 cup finely diced summer squash
1 (15 ounce) can whole tomatoes, crushed
1 (10 ounce) can tomato sauce
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 (about 8 noodles)
16 ounces low-fat cottage cheese
1 cup shredded parmesan
1 1/2 cups shredded mozzarella

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Instructions

Preheat the oven to 375°F (190°C).
In a large pan with high sides, cook the chopped onion and ground beef over medium-high heat for about 10 minutes, until the beef is fully cooked. Drain off any excess fat and set aside.
In the same pan, cook the diced zucchini and summer squash for about 7-10 minutes until tender.
Add the whole tomatoes, tomato sauce, and all the spices (garlic powder, salt, parsley, basil, oregano, pepper) to the pan with the vegetables.
Continue cooking over medium heat for another 7-10 minutes, stirring often and breaking down the whole tomatoes with a spatula.
Add the cooked beef and onions back into the tomato sauce mixture and stir to combine.
Assemble the Lasagna: Pour about 1/4 of the tomato-meat sauce into a 9×13-inch casserole dish.
Place 4 of the oven-ready lasagna noodles on top of the sauce.
Add another 1/4 of the sauce on top of the noodles.
Spread half of the cottage cheese over the sauce layer.
Top with 1/2 of the Parmesan and 1/2 of the mozzarella cheese.
Repeat the layers: the remaining 4 lasagna noodles, the remaining sauce, the rest of the cottage cheese, and the rest of the cheese.
Cover the casserole dish with foil and bake for 30 minutes.
Uncover the dish and bake for another 15 minutes, until the cheese is melted and bubbly.
Let the lasagna cool for a few minutes before slicing and serving.

Notes

Recipe Clarification: The source article was titled ‘Viral Hot Honey Ground Beef Bowls’, but the provided recipe was for a Ground Beef and Zucchini Lasagna. This entry has been filled out for the lasagna recipe.
This recipe uses oven-ready (no-boil) lasagna noodles for convenience.
Cottage cheese is used as a simple, high-protein substitute for a traditional ricotta filling.

Nutrition

Serving Size: 1/8 of casserole
Calories: 450-550
Sugar: 12-18 g
Sodium: 1300-1600 mg
Fat: 20-28 g
Saturated Fat: 11-15 g
Trans Fat: 0 g
Carbohydrates: 30-40 g
Fiber: 4-6 g
Protein: 35-45 g
Cholesterol: 90-120 mg

Find it online: https://www.eatswithsoul.com/cottage-cheese-lasagna/