Low Carb Classic Beef Lasagne
Indulge in this hearty Low Carb Classic Beef Lasagne, a guilt-free twist on the beloved Italian comfort food. Perfect for those looking to reduce carbs without sacrificing flavor, this recipe replaces traditional pasta with tender zucchini slices layered with a rich, meaty sauce, creamy ricotta, and a trio of gooey mozzarella and Parmesan cheese. Infused with fragrant oregano, basil, and garlic, every bite is bursting with savory flavor. This low-carb zucchini lasagne is perfect for keto diets, gluten-free lifestyles, or anyone looking to enjoy a lighter version of a classic favorite. Ready in just over an hour, it’s a satisfying, family-friendly dinner that pairs wonderfully with a crisp side salad.
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Recipe Information
Ingredients
- 3 medium Zucchini
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 cup Tomato sauce
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Ricotta cheese
- 1 large Egg
- 0.5 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchinis lengthwise into 1/4-inch thick slices. Set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3 minutes.
Add the ground beef, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain excess fat.
Stir in the tomato sauce, tomato paste, oregano, basil, salt, and pepper. Let the mixture simmer for 10 minutes, then remove from heat.
In a medium bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix until well-blended.
To assemble the lasagne, spread a small amount of meat sauce in the bottom of a 9x13 inch baking dish.
Lay down a layer of zucchini slices, then spread half of the ricotta mixture over the zucchini, and sprinkle one-third of the mozzarella cheese on top.
Repeat the layers: meat sauce, zucchini slices, remaining ricotta mixture, another third of the mozzarella.
Finish with the remaining meat sauce and the last third of the mozzarella on top.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, until the cheese on top is bubbly and golden brown.
Let the lasagne sit for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.9 g | 267% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 9854 mg | 428% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 59.3 g | ||
| Protein | 185.9 g | 372% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3299 mg | 254% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3390 mg | 72% | |
*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.
