Hippy Loaded Taco Veggie Lasagna

This is where taco night meets comfort food—layered, cheesy, and packed with flavor in every bite.

https://video.wixstatic.com/video/932611_96196461a3384949b19034eecfc970b6/1080p/mp4/file.mp4

Hippy Loaded Taco Veggie Lasagna

Hippy Loaded Taco Veggie Lasagna is a fun, better-for-you twist on two classics, loaded with seasoned veggies, hearty layers, and just the right amount of melty cheese. It’s satisfying without feeling heavy, making it perfect for weeknight dinners, meal prep, or feeding a crowd.

Each layer brings bold taco-inspired flavor, while still sneaking in plenty of veggies—so it’s a win for both comfort and balance. Plus, it’s super customizable depending on what you have on hand or your preferred spice level.

Serve it as-is or top with your favorite taco fixings like avocado, fresh cilantro, or a dollop of Greek yogurt for that full taco experience.

A cozy, crowd-pleasing dish that proves you don’t have to choose between healthy and delicious.

And if you like Tex-Mex dishes and easy casseroles, try the Slow Cooker Salsa Chicken, which is a great protein option for this lasagna but also for tacos!  

INGREDIENTS

• 2 lb lean ground beef or turkey (93-97%)

• Extra-virgin Olive oil (EVOO) as needed

• 3 cloves garlic, minced, divided

• 1 large onion, chopped

• 1 zucchini, chopped

• 1 squash, chopped

• 6 tbsp taco seasoning (2 envelopes or seasoning)

• 1 tbsp Hippy All-Purpose Seasoning

• 1 cup 2% low fat cottage cheese (small curd is best)

• 2 cups shredded 2% cheddar cheese

• 8 taco-sized tortillas (regular, low-carb, wheat, homemade – your choice)

• Parsley, optional for serving

You can see the layers of the tortillas, meat, veggies and cheese.

DIRECTIONS

1. Preheat oven to 400°F. In a large skillet or saucepan, add a drizzle of olive oil and cook the meat over medium heat, breaking it apart as it cooks.

2. Add 2 cloves of the minced garlic and continue cooking until the meat is fully browned. Stir in taco seasoning, cottage cheese, and ½ cup water. Mix well until combined and the cottage cheese begins to melt. Bring to a gentle simmer.

3. In a separate pan, heat a little olive oil over medium heat. Add the remaining garlic and sauté until fragrant, about 1 minute.

4. Add the onion, zucchini, and squash. Sprinkle with Hippy All-Purpose Seasoning and cook until veggies are tender.

5. In a 9x13 casserole dish, spread about ¼ cup of the meat mixture on the bottom. Layer 4 tortillas (torn as needed) to cover the base.

6. Add half of the meat mixture, half of the veggie mixture, and about 1 cup of shredded cheese.

7. Repeat with remaining tortillas, meat mixture, veggies, and cheese.

8. Cover and bake for 25 minutes. Remove foil and bake an additional 5 minutes until cheese is melted and bubbly.

9. Let rest for 5-10 minutes before serving. Sprinkle with parsley if desired.

Tips

• Drain moisture well: If your veggies release a lot of water, cook off excess liquid to avoid a soggy lasagna.

• Let it rest: Give it 5–10 minutes after baking so layers set and slice cleanly.

• Make ahead: Assemble up to 24 hours in advance and refrigerate until ready to bake.

• Double it: Make two—one for now, one for the freezer.

Swaps & Variations

• Make it vegetarian: Swap the meat for black beans, lentils, or a plant-based crumble.

• Lower carb: Use low-carb tortillas or thin-sliced zucchini/eggplant instead of tortillas.

• Dairy-free: Skip cottage cheese and use a dairy-free shredded cheese alternative.

• Spice it up: Add jalapeños, green chiles, or use hot taco seasoning.

• Protein boost: Mix in extra cottage cheese or even Greek yogurt for added protein.