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!
Skinny Vegetable Lasagna
Makes 6 Servings
Ingredients:
- 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
Directions:
- Preheat oven to 425 F
- Spray glass lasagna baking dish with non-stick olive oil.
- 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.
- In a bowl mix the cottage cheese and egg whites. Add a dash of salt and pepper to the mixture. Mix evenly. Set aside.
- Dice your tofu up into bite sized pieces and set aside. (or cook your turkey sausage)
- Take a thin layer of the marinara sauce and spread evenly on the bottom of the greased baking dish.
- Take one zucchini worth of ‘zucchini noodles’ and evenly cover the sauce on the bottom of the baking dish with one layer.
- Next, evenly spread the cottage cheese mixture over the zucchini.
- Sprinkle a thin layer of the Parmesan cheese.
- Add your tofu as the next layer (or your turkey sausage).
- Add another layer of marinara sauce.
- Add another layer of ‘zucchini noodles.’
- Add another layer of marinara sauce.
- Add another layer of parmesan cheese and finish topping with your mozzarella cheese.
- Sprinkle with salt and pepper
- Place in the oven.
- Bake for 40 minutes
- 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.
Looks delish!!! I will try this one soon!
You will love it Joanne!
Yes! Lasagna! I am definitely trying this next week!
It is soo good!!! Let me know how much you love it!
After I made this, my husband said, “I was pretty mad at you when you said you were making lasagna without any noodles, but this was awesome!” You got an official convert!
That is a wonderful compliment!!! Thank you so much for sharing!! Hope you had a great weekend!!!
Made it last night! Loved it!!! Do you know if this will freeze well? I was thinking of making one and freezing it into portions.
I just made this today! I used ff turkey sasauge. It is amazing! As always another fantastic recipe! Thanks Amy
Dana
You are so welcome! Thank you for sharing!!!
Hello! I used a cheese sliced for the zucchini noodles and shredded chicken i made earlier in place of the tofu…In smells so good while it bakes…mmmm Can’t wait!
Awesome!
This is so tasty! I was worried about lasagna with no mozzarella, but the texture of the zucchini more than made up for it.
That is awesome to hear 🙂
This recipe is amazing! I have passed it on to several health conscious friends. My husband, who is a big meat and cheese kinda guy LOVES IT. I don’t eat meat so I stick with the tofu, and he has commented that the tofu actually makes it seem like there is more cheese and he wouldn’t want to try it with meat.
Thank you so much 🙂
This looks so amazing! Is there a vegan cheese you like the best? Your photos are so beautiful!! I’m so hungry now! Thanks for making a vegan option:)
Thank you so much 🙂 My all time favourite brand daiya for vegan cheese. In this recipe their shredded cheese is perfect! http://www.daiyafoods.com/
I have made this twice now & it’s so watery, using just a passata sauce ?…..what to do…..x