Low Carb Lamb Lasagne
Indulge in the rich flavors of this Low Carb Lamb Lasagne, a healthy and delicious twist on the classic comfort food. This recipe swaps traditional pasta for thin slices of zucchini, creating a lighter yet equally satisfying dish that's packed with wholesome ingredients. Succulent ground lamb is layered with a fragrant tomato sauce seasoned with oregano, thyme, and a hint of cinnamon, adding warmth and depth to every bite. Creamy ricotta, melty mozzarella, and nutty Parmesan create a luscious cheesy filling that ties the layers together. Perfect for keto or low-carb diets, this gluten-free lasagne is baked to golden perfection and finished with fresh basil for a burst of vibrant flavor. Ideal for cozy dinners or meal prep, this dish delivers gourmet taste without the guilt!
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Recipe Information
Ingredients
- 500 grams ground lamb
- 3 medium zucchini
- 2 tablespoons olive oil
- 1 large, chopped onion
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 250 grams ricotta cheese
- 200 grams mozzarella cheese
- 100 grams Parmesan cheese
- 1 large egg
- 10 leaves fresh basil
Instructions
Preheat your oven to 180°C (350°F).
Slice zucchini into thin, long strips using a mandoline or a sharp knife. Set aside on paper towels to absorb excess moisture.
Heat olive oil in a large pan over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
Add minced garlic to the pan and sauté for another minute.
Increase the heat to medium-high; add ground lamb to the pan. Cook until browned, breaking it apart with a spoon.
Stir in tomato paste, crushed tomatoes, oregano, thyme, cinnamon, salt, and pepper. Lower the heat and let it simmer for 15-20 minutes until thickened.
In a mixing bowl, combine ricotta cheese, 50 grams of mozzarella cheese, and egg. Mix well.
Spread a layer of the lamb mixture on the bottom of a baking dish.
Place a layer of zucchini slices over the lamb mixture to cover the surface.
Spread a layer of the ricotta mixture over the zucchini.
Repeat layers until all ingredients are used up, finishing with a layer of lamb mixture on top.
Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top.
Cover with foil and bake for 30 minutes in the preheated oven.
Remove foil and bake for an additional 20-25 minutes, or until cheese is bubbly and golden.
Let the lasagne rest for 10 minutes out of the oven. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
3533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.2 g | 298% | |
| Saturated Fat | 105.2 g | 526% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 1072 mg | 357% | |
| Sodium | 12356 mg | 537% | |
| Total Carbohydrate | 122.9 g | 45% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 70.3 g | ||
| Protein | 251.8 g | 504% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 3711 mg | 285% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 5105 mg | 109% | |
*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.
