Low Carb Lasagna Bolognese
Experience the perfect blend of indulgence and health with this Low Carb Lasagna Bolognese, a satisfying twist on the Italian classic. Instead of traditional pasta, thinly sliced zucchini serves as the star of this dish, creating a lighter, gluten-free alternative that's packed with flavor. Layers of hearty, simmered beef bolognese, creamy ricotta mixed with egg, and a delectable trio of mozzarella and parmesan cheeses come together in a symphony of savory goodness. Perfectly baked to golden, bubbly perfection, this lasagna is ideal for those seeking a keto-friendly dinner option without sacrificing taste. Ready in just 80 minutes and serving six, it’s a wholesome, comforting meal that will wow your family or guests. Whether you're managing carbs or simply exploring creative alternatives, this dish is sure to become a weeknight staple!
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Recipe Information
Ingredients
- 2 large Zucchini
- 2 tablespoons Olive oil
- 500 grams Ground beef
- 1 medium Onion
- 3 Garlic cloves
- 400 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 250 grams Ricotta cheese
- 1 large Egg
- 150 grams Mozzarella cheese
- 50 grams Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or sharp knife, slice the zucchini lengthwise into thin strips, about 1/8 inch thick, and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.
Add ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes.
Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Reduce heat and let the sauce simmer for 20 minutes to thicken.
In a bowl, mix together ricotta cheese and egg until smooth.
In a 9x13 inch baking dish, spread an even layer of the meat sauce on the bottom.
Place a layer of zucchini slices over the sauce, slightly overlapping each strip.
Spread a third of the ricotta mixture over the zucchini slices.
Sprinkle with a portion of mozzarella and parmesan cheeses.
Repeat the layers: meat sauce, zucchini slices, ricotta mixture, and cheeses, until all ingredients are used, finishing with a layer of mozzarella and parmesan on top.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
Allow the lasagna to cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.2 g | 254% | |
| Saturated Fat | 85.5 g | 428% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 869 mg | 290% | |
| Sodium | 9705 mg | 422% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 65.9 g | ||
| Protein | 185.0 g | 370% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 2870 mg | 221% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 4744 mg | 101% | |
*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.
