Low Carb Bolognese Lasagna
Elevate your weeknight dinner with this delicious and guilt-free Low Carb Bolognese Lasagna! Perfect for those following a keto or low-carb lifestyle, this recipe swaps traditional pasta for thinly sliced zucchini, creating a healthy and flavorful alternative to classic lasagna. Layers of savory ground beef simmered in a rich tomato sauce are paired with a creamy ricotta and Parmesan mixture, then topped with gooey mozzarella for an irresistible finish. With a bake time that ensures bubbling, golden perfection, this zucchini lasagna is a wholesome yet indulgent comfort food that's sure to satisfy. Easy to prepare and ideal for meal prep, it’s a crowd-pleasing dish packed with protein and nutrients. Whether you're embracing a carb-conscious diet or simply seeking fresh, vegetable-forward recipes, this lasagna deserves a spot at your table!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 1 pound ground beef
- 1 14-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup ricotta cheese
- 1 large egg
- 0.5 cup, grated Parmesan cheese
- 1.5 cups, shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchinis lengthwise into thin slices using a mandolin or sharp knife. Aim for uniform slices about 1/4 inch thick, which will serve as the lasagna noodles.
In a large skillet over medium heat, warm the olive oil. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking up the meat with a wooden spoon, until it is browned and cooked through, about 5-7 minutes.
Stir in the diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Reduce the heat to low and let the sauce simmer, stirring occasionally, for 20 minutes until it thickens slightly.
While the sauce is simmering, pat the zucchini slices with paper towels to remove excess moisture, preventing a watery lasagna.
In a separate bowl, mix the ricotta cheese with the egg until well combined. Stir in the grated Parmesan cheese.
To assemble the lasagna, spread a small amount of the meat sauce in the bottom of a 9x13 inch baking dish.
Layer zucchini slices over the meat sauce, followed by a layer of the ricotta mixture, and a sprinkle of mozzarella cheese.
Repeat the layering process until you use all ingredients, finishing with a layer of meat sauce and a generous topping of shredded mozzarella.
Cover the dish with foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15 minutes, allowing the cheese to become golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. This allows the layers to set for easy serving.
Nutrition Facts
Calories |
2967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.6 g | 264% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 834 mg | 278% | |
| Sodium | 11343 mg | 493% | |
| Total Carbohydrate | 121.8 g | 44% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 80.9 g | ||
| Protein | 182.3 g | 365% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 3014 mg | 232% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 4714 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
