Low Carb Classic Beef Lasagna
Indulge in the rich, comforting flavors of a classic lasagna, reinvented for a low-carb lifestyle with this Low Carb Classic Beef Lasagna recipe. Perfectly seasoned ground beef, zesty tomato sauce, and a creamy ricotta blend layer beautifully with thin ribbons of zucchini, which take the place of traditional pasta. This lasagna delivers all the cheesy, savory satisfaction you love while keeping it gluten-free and carb-conscious. Combining hearty ingredients like mozzarella and Parmesan with a medley of herbs and spices, the dish strikes a delicious balance between indulgence and wellness. Ideal for family dinners, meal prep, or entertaining guests, this crowd-pleaser bakes to bubbly perfection in under an hour and serves up layers of guilt-free decadence. Enjoy a wholesome twist on comfort food without compromising on taste!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 4 medium zucchini, sliced lengthwise into 1/8-inch slices
- 15 ounces ricotta cheese
- 1 large egg
- 1 cup parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, heat the olive oil and add the chopped onion. Sauté until the onion becomes translucent, about 5 minutes.
Add minced garlic and continue to sauté for another minute until fragrant.
Increase the heat to medium-high and add the ground beef. Cook until the beef is well browned, breaking it apart with a spatula, about 7-10 minutes.
Stir in the tomato paste, crushed tomatoes, oregano, basil, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 15 minutes, stirring occasionally.
While the sauce simmers, use a mandolin or sharp knife to slice the zucchinis lengthwise into thin, noodle-like sheets.
In a bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix until smooth and set aside.
To assemble the lasagna, spread a small amount of the meat sauce in the bottom of a 9x13 inch baking dish.
Place a layer of zucchini slices over the sauce, covering the entire bottom of the dish.
Spread half of the ricotta mixture over the zucchini, then sprinkle with a third of the mozzarella cheese.
Add another layer of meat sauce, followed by another layer of zucchini slices.
Spread the remaining ricotta mixture over the zucchini, then top with more meat sauce.
Finish with a final layer of zucchini and the remaining meat sauce.
Top the lasagna with the remaining mozzarella cheese.
Cover the dish with aluminum foil and bake it in the preheated oven for 30 minutes.
Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Let the lasagna cool for about 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.2 g | 304% | |
| Saturated Fat | 111.7 g | 558% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 6110 mg | 266% | |
| Total Carbohydrate | 112.8 g | 41% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 52.4 g | ||
| Protein | 230.3 g | 461% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4625 mg | 356% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5711 mg | 122% | |
*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.
