lasagna low carb recipe

Written ByJenny Smyth Posted on
lasagna low carb recipe
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The Best lasagna low carb recipe

I’ve always been a huge fan of traditional lasagna, but as a low-carb enthusiast, I knew I had to find a way to make this classic dish work for me. That’s when I stumbled upon the genius idea of substituting traditional pasta with zucchini noodles and layering it with rich meat sauce, creamy ricotta cheese, and melted mozzarella. The result is a dish that’s not only delicious but also surprisingly low in carbs.

My family and I have been enjoying this lasagna low-carb recipe for months now, and it’s quickly become a staple in our household. We love how it’s easy to make and customize to our tastes, and the best part is that it’s still packed with all the flavor and satisfaction of traditional lasagna. One of the things I appreciate most about this recipe is how adaptable it is to different tastes and dietary needs.

Whether you’re a vegetarian or prefer to use ground beef or turkey, there are countless ways to mix and match ingredients to create a version that suits your preferences. And let’s not forget about the health benefits – by using zucchini noodles instead of traditional pasta, we’re significantly reducing our carb intake while still enjoying the comforting taste of lasagna. It’s amazing how something so simple can make such a big impact on our overall well-being.

We’ve found that this recipe works perfectly for both casual weeknight meals and special occasions like holidays or family gatherings. The presentation is always impressive, and everyone loves the taste. My kids were initially hesitant about giving up traditional pasta, but once they took their first bite, they were hooked.

This lasagna low-carb recipe has become a game-changer in our household, and I’m excited to share it with you so you can experience its wonders for yourself.

Low Carb Lasagna

Low Carb Lasagna

4.7 from 1697 votes

A delicious lasagna made with zucchini slices instead of pasta, layered with a rich meat sauce and creamy cheese filling. This low carb version is hearty and satisfying, perfect for a comforting dinner without the carbs.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Meat Sauce

1 lb ground beef
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste

For the Cheese Filling

15 oz ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1/2 tsp salt
1/4 tsp black pepper

For the Zucchini Noodles

3 medium zucchinis, sliced lengthwise into 1/4-inch strips
1 tsp salt

👨‍🍳Directions

1Preheat your oven to 375°F.
2Lay the zucchini slices on paper towels, sprinkle with salt, and let them sit for 10 minutes to draw out moisture.
3Pat dry with additional paper towels to remove excess liquid.
4Heat olive oil in a large skillet over medium-high heat.
5Add the ground beef and cook until browned, about 5 to 7 minutes, breaking it apart with a spoon.
6Add the diced onion and garlic, and cook for another 2 minutes until softened.
7Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
8Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally, until it thickens slightly.
9In a medium bowl, combine the ricotta, 1/2 cup mozzarella, Parmesan, egg, salt, and pepper.
10Mix until well blended and set aside.
11Spread a thin layer of meat sauce on the bottom of the baking dish.
12Arrange a layer of zucchini slices over the sauce, overlapping slightly.
13Spread half of the ricotta mixture over the zucchini, then top with a third of the remaining meat sauce.
14Repeat the layers: zucchini, remaining ricotta mixture, and another third of the meat sauce.
15Finish with a final layer of zucchini and the remaining meat sauce.
16Sprinkle the remaining 1/2 cup mozzarella on top.
17Cover the dish with foil and bake for 30 minutes.
18Remove the foil and bake for an additional 10 to 15 minutes, until the cheese is bubbly and golden brown.
19Let the lasagna rest for 10 minutes before slicing to allow the layers to set.

🔧Equipment

Large skillet
9×13 inch baking dish
Mixing bowls
Knife
Cutting board
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 11g❤️Cholesterol: 105mg🧂Sodium: 720mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 30g

📝Notes

For best results, use firm zucchinis and slice them evenly. You can substitute ground turkey for beef if desired. Leftovers can be stored in the refrigerator for up to 3 days.

Watch Video Of How Low Carb Lasagna Works

This lasagna low-carb recipe has been a staple in our household for months now, and we’ve enjoyed every moment of it.

We love how easy it is to make and customize to our tastes while still enjoying all the flavor and satisfaction of traditional lasagna.

It’s perfect for both casual weeknight meals and special occasions like holidays or family gatherings – the presentation is always impressive, and everyone loves the taste.

❓ Frequently Asked Questions About Low Carb Lasagna

Q: What are zucchini noodles?

Zucchini noodles are a low-carb alternative to traditional pasta made from spiralized zucchinis.

Q: Can I use other vegetables instead of zucchinis?

Yes, you can use other vegetables like eggplant or yellow squash as substitutes for zucchinis.

Q: How do I ensure my lasagna doesn’t dry out?

To prevent drying out, make sure to layer your ingredients evenly and don’t overcook the dish.

Q: Can I freeze this lasagna for later use?

Yes, you can freeze this lasagna for later use; simply thaw it overnight in the fridge before reheating.

Q: What if I don’t have ricotta cheese on hand?

You can substitute ricotta cheese with cottage cheese or mascarpone cheese as alternatives.

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