Low Carb Lasagna
Indulge in the rich, hearty flavors of this Low Carb Lasagna, a guilt-free twist on a classic comfort food! Instead of traditional pasta, thinly sliced zucchini serves as nutrient-packed, low-carb "noodles," layered with a savory blend of seasoned ground beef and Italian sausage, creamy ricotta, and gooey mozzarella cheese. A sugar-free marinara sauce ties it all together, while fragrant garlic, basil, and oregano elevate the dish with bold, Italian-inspired flavors. Perfectly baked to golden-brown perfection, this lasagna offers all the satisfaction of the original without the carbs, making it ideal for keto and low-carb enthusiasts. Easy to prepare and ready to serve in just over an hour, it’s a wholesome dish that’s perfect for weeknight dinners or meal prep.
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Recipe Information
Ingredients
- 3 medium Zucchini
- 1 pound Ground beef
- 0.5 pound Italian sausage
- 2 cups Marinara sauce (low-sugar or sugar-free)
- 1.5 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 Egg
- 2 Garlic cloves (minced)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or a knife, slice the zucchini lengthwise into thin slices about 1/8 inch thick. Lay the slices on paper towels and sprinkle with salt on both sides to draw out excess moisture. Let the slices rest for 10 minutes, then blot them dry with more paper towels.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the ground beef and Italian sausage to the skillet. Cook until browned, breaking the meat into small crumbles, about 6-8 minutes. Drain any excess fat.
Pour the marinara sauce into the skillet along with the dried basil and oregano. Simmer the meat sauce on low heat for 5 minutes. Set aside.
In a medium bowl, mix the ricotta cheese, egg, Parmesan cheese, and black pepper until well combined. Set aside.
In a 9x13-inch baking dish, spread a thin layer of meat sauce on the bottom.
Lay a single layer of zucchini slices over the sauce.
Spread a layer of the ricotta mixture over the zucchini slices, followed by a sprinkle of shredded mozzarella cheese.
Repeat the layers (meat sauce, zucchini, ricotta mixture, mozzarella) until all the ingredients are used, finishing with a layer of meat sauce and a generous topping of the remaining mozzarella cheese.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden on top.
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy your low-carb lasagna!
Nutrition Facts
Calories |
3844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.1 g | 345% | |
| Saturated Fat | 119.4 g | 597% | |
| Polyunsaturated Fat | 14.8 g | ||
| Cholesterol | 1125 mg | 375% | |
| Sodium | 14197 mg | 617% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 60.3 g | ||
| Protein | 243.7 g | 487% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 3890 mg | 299% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 5070 mg | 108% | |
*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.
