Hidden Veggie Lasagna


  • 1 jar of tomato sauce
  • 1 lb lean ground beef
  • 1 cup steamed butternut squash
  • 1 cup lowfat cottage cheese
  • 1 cup steamed cauliflower
  • 1 egg white
  • 1 cup shredded mozzarella
  • 12 whole wheat lasagna noodles pre-boiled
  • Spices (I used salt and pepper and Italian seasoning blend).


  1. Food process the butternut squash and set aside in a bowl.
  2. Food process the cottage cheese, an egg white and the cauliflower together and set aside.
  3. Pour half the bottle of sauce into the bottom of a 9×13 baking dish, spread around to cover the bottom of the baking dish. Cover sauce with some of the lasagna noodles.
  4. In a large pan cook the ground beef with some of the spices and once cooked add the puréed butternut. Mix all together and pour a little tomato sauce in to coat.
  5. Add half the meat mixture on top of the noodles. Add half of the puréed cottage cheese/cauliflower mixture on top of the meat and put another layer of noodles. Repeat.
  6. Add one more layer of noodles and pour the rest of the tomato sauce over the top. Use a spatula to spread the sauce to cover all the noodles.
  7. Finally sprinkle the top with the mozzarella cheese and add a bit more salt and pepper and Italian seasoning to taste.
  8. Bake at 425′ covered with foil for 25-30 mins. Remove foil and bake 5 more minutes until cheese is bubbly and brown.
  9. Cut and Serve!


  • Serving Size: 6