This is a wonderful fall vegetable lasagna recipe! This is a low-carb vegetable lasagna recipe so it doesn’t leave you feeling weighed down after you eat it. It will leave you feeling satisfied! I’ve included a vegetarian option and an option with ground turkey. Both options are equally delicious and yummy.

The day I made this recipe my husband and I ending up having it for breakfast, lunch and supper! lol I guess it was that good! Shake up your nightly meals one day this week by trying this healthy vegetable lasagna!

When making this lasagna recipe make sure to pick a high quality marinara sauce. This is where a lot of the flavor is going to come from. If you are using the turkey sausage you will have lots of spice from that as well. I simply used an organic marinara sauce and this recipe was bursting with flavour! Enjoy!
Vegetarian Lasagna

Skinny Vegetable Lasagna

Makes 6 Servings


  • 2 Large Zucchinis
  • 1 Bottle Natural Marinara Sauce (I used organic)
  • ¼ Cup Egg Whites
  • 1 Cup Dry Curd Cottage Cheese (non-fat cottage cheese will work too)
  • Real, Fine-Grated Parmesan Cheese
  • 1 Pack of Firm Tofu (optional – you could also use turkey sausage in its place)
  • 1 Cup Non-Fat Mozzarella Cheese (I used a vegan cheese and it worked great)
  • Salt
  • Pepper


  1. Preheat oven to 425 F
  2. Spray glass lasagna baking dish with non-stick olive oil.
  3. Remove the ends of your zucchini. Thinly slice them lengthwise into ‘lasagna noodle width’ pieces. I found it easier to cut the zucchini in half and then slice them lengthwise. They do not have to be perfect but try to get them as even as you can. Set aside.
  4. In a bowl mix the cottage cheese and egg whites. Add a dash of salt and pepper to the mixture. Mix evenly. Set aside.
  5. Dice your tofu up into bite sized pieces and set aside. (or cook your turkey sausage)
  6. Take a thin layer of the marinara sauce and spread evenly on the bottom of the greased baking dish.
  7. Take one zucchini worth of ‘zucchini noodles’ and evenly cover the sauce on the bottom of the baking dish with one layer.
  8. Next, evenly spread the cottage cheese mixture over the zucchini.
  9. Sprinkle a thin layer of the Parmesan cheese.
  10. Add your tofu as the next layer (or your turkey sausage).
  11. Add another layer of marinara sauce.
  12. Add another layer of ‘zucchini noodles.’
  13. Add another layer of marinara sauce.
  14. Add another layer of parmesan cheese and finish topping with your mozzarella cheese.
  15. Sprinkle with salt and pepper
  16. Place in the oven.
  17. Bake for 40 minutes
  18. After removing from the oven let this dish set for a few moments before cutting.

DAMY Members – 2 Servings with a side of veggies and salad is a great supper.

Amy Laynes Lasagna
Vegetable Lasagna
Skinny Vegetable Lasagna


Amy Layne is a Personal Trainer, Holistic Nutritionist and Lifestyle Expert at DAMY Health. She is the creator of the popular DAMY Method Program and world famous Bikini Body Program. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here.

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