08/28/2025
Looking for a fresh way to use up your garden veggies?
This summer-inspired lasagna is light, flavorful, and loaded with seasonal zucchini and squash—a cozy twist on a classic that’s perfect for August dinners or weekend meal prep.
🥒 Healthy Zucchini & Summer Squash Lasagna
🌟 Ingredients
- 2 medium zucchini, sliced into thin rounds or ribbons
- 2 medium yellow squash, sliced the same way
- 1 lb lean ground turkey or beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jar (24 oz) of no-sugar-added marinara
- 1 cup low-fat cottage cheese (or ricotta if you prefer)
- 1 egg
- 1½ cups shredded mozzarella
- ½ tsp dried oregano
- Salt and pepper to taste
- Olive oil spray
🍽️ Directions
- Prep the Veggies: Lightly salt the zucchini and squash slices and lay them on paper towels to draw out moisture. Let them sit while you prep the rest.
- Cook the Meat: In a skillet, brown the ground meat with onion and garlic—season with salt, pepper, and oregano. Stir in marinara and simmer for 5 minutes.
- Mix the Cheese Layer: In a bowl, mix cottage cheese with egg and a pinch of pepper.
- Layer It Up: Spray a baking dish with olive oil. Start with a thin layer of meat sauce, then alternate layers of zucchini/squash, cheese mixture, meat sauce, and shredded mozzarella.
- Bake: Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake another 10 minutes until bubbly and golden.
- Rest & Serve: Let it rest for 10 minutes before slicing. Garnish with fresh basil if you’re feeling fancy.
This one’s great for leftovers and sneaks in veggies without sacrificing flavor. It can be made dairy-free or add a grilled peach salad on the side.