low carb lasagna recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best low carb lasagna recipe

I’ve been making low-carb lasagna for years, and it’s become a staple in our household. My family loves it, and I love how easy it is to make. The best part is that it’s a healthier version of the classic Italian dish we all know and love.

I first discovered this recipe when I was looking for ways to reduce the carbs in our diet without sacrificing flavor. This lasagna is a game-changer because it uses zucchini noodles instead of traditional pasta, making it a great option for those following a low-carb diet. The result is a dish that’s not only delicious but also packed with nutrients.

One of the things I appreciate most about this recipe is how versatile it is. You can serve it as a main course or as a side dish, and it’s perfect for any occasion, whether you’re hosting a family dinner or just need a quick and easy meal. The key to making this recipe work is using the right ingredients, which are surprisingly easy to find in most grocery stores.

I’ve found that the key to making this recipe is using high-quality ingredients, especially when it comes to the cheese and meat sauce. When you take your first bite, you’ll be amazed at how rich and satisfying this dish is, without feeling guilty about what you’re putting in your body. Over time, I’ve tweaked the recipe to make it even more flavorful and satisfying, while still keeping the carb count low.

This lasagna has become a favorite among our friends and family who follow a low-carb diet, and I’m sure your household will love it just as much as mine does.

Low Carb Lasagna

4.7 from 1637 votes

A delicious and healthy low carb lasagna made with zucchini noodles and a rich meat sauce. This dish is perfect for a family dinner and is sure to satisfy your comfort food cravings.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Zucchini Noodles

4 medium zucchinis
1 tsp salt

For the Meat Sauce

1 lb ground beef
1 onion, diced
2 cloves garlic, minced
1 can (14.5 oz) crushed tomatoes
1 tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

For the Cheese Filling

15 oz ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1 tbsp chopped fresh parsley

👨‍🍳Directions

1Preheat your oven to 375°F.
2Using a mandoline or vegetable peeler, slice the zucchinis lengthwise into thin noodles.
3Sprinkle with salt and let them sit for 10 minutes to draw out moisture.
4Pat dry with a paper towel.
5In a large skillet, cook the ground beef over medium heat until browned, about 5-7 minutes.
6Drain any excess fat.
7Add the diced onion and minced garlic, cooking until the onion is translucent, about 3-5 minutes.
8Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper.
9Simmer the sauce for 10-15 minutes, until it has thickened slightly.
10Remove from heat.
11In a mixing bowl, combine the ricotta cheese, 1/2 cup of shredded mozzarella, Parmesan cheese, egg, and chopped parsley.
12Mix well until combined.
13Spread a thin layer of meat sauce on the bottom of a baking dish.
14Arrange a layer of zucchini noodles over the sauce, slightly overlapping them.
15Spread a layer of the cheese filling over the zucchini noodles, followed by another layer of meat sauce.
16Repeat with remaining zucchini noodles, cheese filling, and meat sauce, ending with a layer of sauce on top.
17Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the top of the lasagna.
18Cover the baking dish with foil and bake for 25 minutes.
19Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly and the edges of the lasagna are lightly golden.
20Allow the lasagna to rest for 5-10 minutes before slicing and serving.
21This allows the layers to set and makes it easier to serve.
22Enjoy your low carb lasagna with a side salad or garlic bread.

🔧Equipment

Mandoline or vegetable peeler
Large skillet
Baking dish
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 105mg🧂Sodium: 900mg🌾Total Carbs: 10g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 30g

📝Notes

Tips: You can substitute ground turkey or chicken for a leaner option. Add spinach or other vegetables to the cheese filling for extra nutrients.

Watch Video Of How Low Carb Lasagna Works

This low-carb lasagna recipe has become a staple in our household because it’s so easy to make and always turns out delicious. One of my favorite things about this recipe is how well it freezes – simply assemble the lasagna up to 24 hours before baking and store it in an airtight container in the fridge until you’re ready to bake it.

When reheating leftovers, simply microwave or oven-bake them until hot and bubbly. For serving ideas, try pairing your lasagna with garlic bread or a simple green salad for a complete meal.

❓ Frequently Asked Questions About Low Carb Lasagna

Q: What are zucchini noodles?

Zucchini noodles are made by spiralizing or julienning zucchinis into long, thin strips that mimic the look and feel of traditional pasta.

Q: Can I use other types of vegetables instead of zucchinis?

While zucchinis work well in this recipe, you can also use other low-carb vegetables like eggplant or yellow squash.

Q: How do I prevent the cheese from melting too much during baking?

To prevent the cheese from melting too much during baking, make sure to use a moderate oven temperature (around 350°F) and don’t overbake the lasagna.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by assembling the lasagna up to 24 hours before baking.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains ground beef as part of the meat sauce.

Similar Posts