Q1: What is the absolute, number one secret to a lasagna that is not watery?

The number one secret is to make sure your sauce is nice and thick before you assemble your lasagna. This recipe brilliantly uses finely diced zucchini and summer squash, which will release some water, but the long simmer time for the sauce is the key that allows that excess moisture to cook off, resulting in a rich and hearty, not watery, sauce.

Q2: Can I make this healthy lasagna ahead of time and freeze it?

Yes, this is a perfect freezer meal! The best method is to assemble the entire unbaked casserole in a freezer-safe baking dish. Then, you can wrap the dish very well in a double layer of plastic wrap and then a layer of foil. When you are ready to eat, you can bake it directly from frozen, just be sure to cover it with foil for the first hour and then uncover it, and add about 45-60 extra minutes to the total baking time.

Q3: Do I really not have to cook my oven-ready lasagna noodles before I bake them?

That's right, no boiling required! Oven-ready (or no-boil) lasagna noodles are a fantastic time-saver. They are pre-cooked and dried in a way that allows them to soften and cook perfectly in the oven by simply absorbing the moisture from your sauce.

Q4: Can I use ricotta cheese instead of the cottage cheese in this recipe?

Of course! If you prefer the flavor and texture of a more traditional lasagna, you can absolutely substitute the 16 ounces of low-fat cottage cheese with an equal amount of a high-quality, part-skim ricotta cheese .

Q5: Can I make this recipe vegetarian?

Yes! To make a delicious and hearty vegetarian lasagna, simply omit the ground beef and add an extra 2 to 3 cups of your favorite, finely diced vegetables to the sauce. Sautéed mushrooms, chopped bell peppers, or even some eggplant would all be fantastic additions.

The Best Healthy Lasagna (Easy & Cheesy Recipe!)

Healthy Lasagna (Easy & Cheesy Recipe!)

An easy and healthy recipe for a classic lasagna that is packed with hidden vegetables. This dish features a savory meat sauce made with lean ground beef, onions, and finely diced zucchini and summer squash. The sauce is layered with oven-ready lasagna noodles, low-fat cottage cheese, and a blend of Parmesan and mozzarella cheeses. The casserole is baked until hot and bubbly, creating a lighter, veggie-loaded version of the traditional comfort food.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes (includes resting time)
Yield: 8-12 servings
Category: Casserole
Method: Baking
Cuisine: Italian-American
Diet: Low Fat

Ingredients

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
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 cheese
1 1/2 cups shredded mozzarella cheese

Instructions

Preheat the oven to 375°F. Grease a 9×13-inch casserole dish.
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.
Add the diced zucchini and summer squash to the pan and cook for 7-10 minutes until tender.
Stir in the whole tomatoes, tomato sauce, garlic powder, salt, parsley, basil, oregano, and pepper. Cook over medium heat for another 7-10 minutes, stirring and breaking down the whole tomatoes with a spatula.
Assemble the Lasagna: Pour about one-quarter of the meat and vegetable sauce into the prepared casserole dish.
Place a layer of 4 oven-ready lasagna noodles on top of the sauce.
Add another quarter of the sauce over the noodles.
Spread half of the cottage cheese over the sauce, then top with half of the Parmesan and half of the mozzarella.
Repeat the layers: remaining noodles, remaining sauce, remaining cottage cheese, and remaining cheeses.
Bake: Cover the casserole dish with foil and bake for 30 minutes.
Uncover and bake for an additional 15 minutes, until the cheese is melted and bubbly.
Let the lasagna cool for a few minutes before slicing and serving.

Notes

This recipe is a healthier take on lasagna, using lean ground beef, low-fat cottage cheese, and a large amount of ‘hidden’ vegetables like zucchini and summer squash.
Using oven-ready (no-boil) lasagna noodles is a convenient time-saving shortcut.
The two-stage baking process—covered first, then uncovered—ensures the noodles cook through properly and allows the cheese on top to get nicely browned.

Find it online: https://cookupjoy.com/the-best-healthy-lasagna/