Macros (makes 6 servings):

Protein: 50
Carbs: 74
Fat: 33
Calories: 793

Grocery List:

  • Ground beef (2.5 lbs)
  • Lasagna noodles (1 box – I only used 12 noodles)
  • Onion (1 medium)
  • Zucchini (2 small)
  • Squash (2 small)
  • Diced tomatoes (28 oz – I used Hunt’s garlic & olive oil)
  • Tomato paste (6 oz – I used Cento)
  • Tomato sauce (28 oz – I used Cento all-in-one tomatoes)
  • Cottage cheese (24 oz container)
  • Shredded mozzarella (8 oz package)
  • Red cooking wine (1/2 cup)
  • Minced garlic (I use the big jar from Costco)
  • Olive oil (2 TBSP)
  • Seasonings: salt, pepper, oregano, parsley, basil, brown sugar, chili flakes


  • Add water to a large pot and bring to a boil.
  • Cook noodles for 8-10 minutes until desired tenderness. Drain and set aside (tip: I store them in a bowl in cold water so they don’t stick together)
  • Dice your onion, zucchini, and squash (I used this vegetable chopper to get very small pieces)
  • In a large pan or wok, add the diced zucchini and squash along with some salt and pepper. Sauté the veggies for 5-10 minutes until desired tenderness. Set aside.
  • Add 2 TBSP olive oil, diced onion, and garlic to a separate pot. Cook until onions turn slightly brown and then add the tomato paste, tomato sauce, diced tomatoes, red cooking wine, 1 cup of water, and all of the seasonings (to taste)
  • Bring sauce to a boil and then reduce heat. Simmer the sauce for 30 minutes to an hour (use a lid to avoid splatter!)
  • While the sauce is simmering, cook your ground beef in a large pot. I seasoned my beef with salt, pepper, oregano, parsley, and basil. Drain the excess fat and set aside.
  • In a large bowl, combine 1/2 of the cooked beef, 1/2 of the zucchini and squash sauté, 1/2 of the cottage cheese, and 1/3 of the sauce. Mix thoroughly.
  • Layer the bottom of a 9×13 baking dish with 4 lasagna noodles.
  • Add the lasagna mixture
  • Layer another 4 noodles
  • Repeat the previous step to make the remaining lasagna mixture and add it to the baking dish
  • Layer another 4 noodles
  • Top with shredded mozzarella and remaining sauce
  • Bake at 400 ºF for 25 min and then broil on high for 2 minutes at the end

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