Low Carb Homemade Lasagne
Satisfy your comfort food cravings while staying on track with this delicious Low Carb Homemade Lasagne! Featuring thinly sliced zucchini as a nutritious and low-carb alternative to traditional pasta, this lasagne is layered with a robust meat sauce made from seasoned ground beef, onions, garlic, and a blend of tomato paste and canned tomatoes. Creamy ricotta mixed with egg, gooey mozzarella, and nutty parmesan cheese create irresistibly rich layers that complement the savory filling. Lightly frying the zucchini ensures a firm texture, so you don’t miss the pasta at all! Perfect for meal prep, family dinners, or a crowd-pleasing dish, this gluten-free lasagne is baked to bubbly, golden perfection and ready to impress. Ideal for anyone on a keto or low-carb diet, this recipe proves you can indulge without sacrificing flavor.
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Recipe Information
Ingredients
- 3 medium zucchini
- 3 tablespoons olive oil
- 500 grams ground beef
- 1 medium onion
- 3 garlic cloves
- 400 grams canned tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 250 grams ricotta cheese
- 1 large egg
- 200 grams mozzarella cheese
- 50 grams parmesan cheese
Instructions
Preheat the oven to 200°C (400°F).
Slice the zucchini lengthwise into thin strips (about 1/4 inch thick) using a mandolin or a sharp knife. Lay the slices on paper towels, sprinkle with a little salt, and set aside to draw out moisture.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and minced garlic, cooking until onion is translucent.
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until the beef is browned.
Stir in the canned tomatoes, tomato paste, Italian seasoning, salt, and pepper. Let the sauce simmer for about 15 minutes, stirring occasionally.
While the sauce simmers, mix the ricotta cheese with the egg in a bowl until smooth and set aside.
Pat the zucchini slices with paper towels to remove excess moisture. Lightly fry them in a clean skillet with 1 tablespoon of olive oil, cooking for about 2-3 minutes per side until they slightly brown. This helps to further reduce moisture from the zucchini.
In a 9x13 inch baking dish, spread a thin layer of the meat sauce. Layer zucchini slices over the sauce, then spread half of the ricotta mixture, followed by a third of the mozzarella cheese. Repeat the process.
Finish the top layer with the remaining sauce, mozzarella, and parmesan cheese.
Cover the dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagne rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.0 g | 300% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 909 mg | 303% | |
| Sodium | 10912 mg | 474% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 67.9 g | ||
| Protein | 195.9 g | 392% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 3230 mg | 248% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4432 mg | 94% | |
*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.
