Recipe

Easy Healthy Lasagna

A weeknight-friendly lasagna with sneaky veggies, a lighter creamy layer, and big cozy flavor. No complicated steps, no hard-to-find ingredients, just bubbly edges and a slice that actually holds up.

By Matt Campbell

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4.8

A baked vegetable-packed lasagna in a white casserole dish with browned cheese on top, a slice lifted out with a spatula on a wooden table

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Lasagna is supposed to feel like a warm hug. It should also not require a full kitchen shutdown, three sauces, and a sink full of pans. This one is my happy middle ground: creative, easy, and quietly wholesome without tasting like it is trying too hard.

Here is the trick. We build a super-flavorful meat sauce, then bulk it up with finely chopped mushrooms and spinach so it eats hearty but feels lighter. The creamy layer is a simple cottage cheese and ricotta blend that bakes up tender and rich. And instead of boiling noodles, we take the low-drama route with no-boil lasagna noodles and let the oven do the work.

If you want crispy corners, saucy layers, and the kind of seasoning that makes you pause mid-bite and go, “Okay, wow,” you are in the right kitchen.

A cook sautéing chopped mushrooms and onions in a skillet on a stovetop

Why It Works

Big lasagna flavor, less heaviness: mushrooms, spinach, and a lighter cheese layer keep it satisfying without the nap.
No-boil noodles: they soak up sauce as it bakes, so you skip the pot of water and the slippery noodle juggling.
Better texture: a thick sauce plus a brief rest time means clean slices that do not slide apart.
Family-proof: the veggies are chopped small and melt into the sauce like they belong there.

Pairs Well With

Storage Tips

Refrigerate: Let the lasagna cool, then cover tightly or transfer slices to airtight containers. It keeps well for 4 days.

Freeze: Freeze individual slices wrapped well, or freeze the full pan (cool completely first). Best quality for 2 to 3 months.

Reheat: For the best texture, reheat covered in a 350°F oven until hot (about 20 minutes for slices, longer for a larger portion). Microwave works too. Add a spoonful of water or sauce before reheating to keep it from drying out.

Make-ahead: Assemble up to 24 hours ahead and refrigerate. Add 10 to 15 minutes to the bake time since the dish starts cold.

Common Questions

Can I make this vegetarian?

Yes. Skip the turkey and double the mushrooms. You can also add a drained can of lentils or a cup of cooked brown lentils for extra protein. Use vegetable broth if you thin the sauce.

Do I have to use cottage cheese?

Nope. Cottage cheese adds protein and a surprisingly creamy bake. If you are not into it, use all ricotta. If you are cottage cheese-curious, blend it smooth in a blender for 15 seconds and it becomes a non-issue.

What if I only have regular lasagna noodles?

You can use them, but you will need to cook them until just barely flexible, then assemble. No-boil noodles are the easiest option for this recipe’s sauce ratio.

How do I keep my lasagna from being watery?

Three things: brown off moisture from the mushrooms, keep extra water out of your greens, and let the lasagna rest for 10 to 15 minutes before slicing. That rest time is not optional if you want neat layers.

Spinach note: If you use fresh baby spinach, just wilt it into the sauce and you are good. If you use frozen spinach, thaw and squeeze it very dry first, then stir it in.

Can I add more vegetables?

Absolutely. Finely diced zucchini or grated carrot work great. Just sauté them with the mushrooms so you do not bake extra water into the pan.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large skillet or Dutch oven
Mixing bowl
Wooden spoon or spatula
Chef’s knife and cutting board
Measuring cups and spoons
Foil

I started making versions of this when I realized my “quick” lasagna nights were somehow turning into two-hour productions with three different cheeses and a pot of noodles trying to glue itself to the strainer. This is the version I make when I want that same cozy payoff, but I also want my kitchen to look like a kitchen and not a crime scene. The first time I folded mushrooms into the sauce, I expected complaints. Instead, everyone went back for seconds and asked what I did differently. I told them the truth: I chopped them small, browned them hard, and seasoned like I meant it.