Low Carb Homemade Lasagna
Indulge in the ultimate comfort food with a healthy twist—this **Low Carb Homemade Lasagna** is perfect for anyone craving the rich flavors of lasagna without the carbs! Instead of traditional pasta, thinly sliced zucchini serves as a gluten-free "noodle" alternative, layered with a savory blend of seasoned ground beef, robust tomato sauce, and creamy ricotta. Every bite is enhanced with a trio of cheeses—Parmesan, mozzarella, and ricotta—for a gooey, satisfying finish. Bursting with Italian herbs like oregano, basil, and parsley, this dish is not only flavorful but also keto-friendly and nutrient-packed. With just 30 minutes of prep, this 6-serving casserole is your new go-to for a wholesome family dinner or meal prep favorite. Serve with a crisp green salad for a low-carb feast that's as comforting as it is guilt-free! Keywords: low carb lasagna, keto lasagna, zucchini lasagna, healthy lasagna recipe.
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Recipe Information
Ingredients
- 3 large zucchinis
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 24 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup ricotta cheese
- 1 egg
- 0.5 cup grated Parmesan cheese
- 2 cups mozzarella cheese, shredded
- 1 tablespoon fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or sharp knife, slice the zucchinis lengthwise into thin strips, about 1/8-inch thick, to create the 'noodles'. Set aside.
In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 5 minutes.
Add minced garlic and cook for an additional minute until fragrant.
Add ground beef to the skillet, breaking it apart with a spatula, and cook until browned, about 6-7 minutes. Drain excess fat.
Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper. Bring to a simmer and let it cook for 10 minutes to thicken the sauce.
In a small bowl, mix together the ricotta cheese, egg, grated Parmesan cheese, and chopped fresh parsley until well combined.
In a 9x13 inch baking dish, spread a thin layer of meat sauce on the bottom.
Place a layer of zucchini slices over the sauce, slightly overlapping them.
Spread half of the ricotta mixture over the zucchini slices, followed by a layer of meat sauce, and a sprinkle of mozzarella cheese.
Repeat the layers: zucchini slices, remaining ricotta mixture, more meat sauce, and mozzarella cheese.
Finish with a final layer of zucchini, the last of the meat sauce, and top generously with the remaining mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let the lasagna cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.7 g | 262% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 6009 mg | 261% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 56.2 g | ||
| Protein | 193.1 g | 386% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3466 mg | 267% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 5938 mg | 126% | |
*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.
