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Summer Lasagna

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Summer Lasagna

4.3 from 4 votes
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Course: Main Course
Cuisine: American
Keyword: Summer Lasagna
Servings: 8
Calories: 342kcal


  • 1 clove garlic
  • 1 lb beef, ground, 90% lean
  • 4 cup spaghetti or marinara sauce
  • 2 medium squash, summer
  • 1 medium zucchini
  • 1 medium carrot
  • 2 cup (not packed) COTTAGE CHEESE, LOWFAT
  • 8 oz mozzarella cheese
  • 1 large egg
  • 1 tablespoon oregano, dried
  • 1 tablespoon basil, dried
  • 4 oz lasagna noodles, dry
  • 1 cup blueberries
  • 2 cup spinach


  • Preheat oven to 375 degrees F.  
  • Mince garlic, and sauté for 1-2 minutes in a skillet heated to medium high.  Add beef and cook until browned, approximately 10 minutes. 
  • While beef cooks, grate squash, zucchini and carrots.  Add veggies and marinara sauce to the cooked beef.
  • In a small bowl, mix the cottage cheese and 1 1/2 cups grated mozzarella cheese. Add one egg to blend together.
  • Assemble lasagna: spread a small amount of sauce on bottom of 10X13 in baking dish, just enough to slightly cover and prevent the pasta from sticking.  Layer 4 lasagna noodles, 1/3 of cheese mixture, and half of the marinara sauce. Next begin again with 4 lasagna noodles, another 1/3 of cheese, 1 cup marinara.  Finally, add another layer of noodles, remaining cheese,  and sauce.  Sprinkle with 1/2 cup mozzarella cheese. 
  • Cover dish with foil and bake for 45 minutes; uncover and bake for an additional 10 minutes; let stand for 10 minutes before serving with spinach and blueberries. 
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Calories: 342kcal | Carbohydrates: 30g | Protein: 31g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 972mg | Fiber: 5g | Sugar: 13g

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