Low Carb Meat Lasagna
Indulge in the comfort of Italian cuisine with this irresistible Low Carb Meat Lasagna, a delicious twist on the traditional favorite. Instead of carb-heavy pasta noodles, this recipe features thin sheets of fresh zucchini, creating a lighter and nutrient-packed base. Layers of hearty ground beef, savory Italian sausage, and a rich tomato sauce are balanced by a creamy ricotta and Parmesan cheese filling, topped off with a generous layer of gooey mozzarella. Perfectly seasoned with garlic and Italian herbs, this lasagna is baked to golden, bubbly perfection in just under an hour. Whether you’re following a keto diet or simply looking for a healthy, gluten-free dinner option, this flavorful, protein-packed dish promises to be a crowd-pleaser. Serve it alongside a crisp green salad for a satisfying meal that’s as comforting as it is nourishing!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 0.5 pound Ground Italian sausage
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 15 ounces Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 large Egg
- 2 cups Mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin sheets, about 1/8 inch thick. Place the slices on paper towels, sprinkle them with a pinch of salt, and set aside to draw out moisture.
Heat the olive oil in a large skillet over medium heat. Add the ground beef, ground Italian sausage, and diced onion. Cook until the meat is browned and the onion is softened, about 5-7 minutes. Mince the garlic and add it to the skillet, cooking for 1 more minute.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Lower the heat and let the sauce simmer for 10-15 minutes, stirring occasionally.
While the sauce simmers, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, and the egg. Mix until smooth and set aside.
Pat the zucchini slices dry with paper towels to remove the excess moisture.
In a 9x13-inch baking dish, spread a small amount of meat sauce on the bottom to prevent sticking. Add a layer of zucchini slices, followed by a layer of meat sauce, a layer of ricotta mixture, and a sprinkle of shredded mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella cheese on top.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is melted and bubbly.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving. Enjoy your low-carb meat lasagna!
Nutrition Facts
Calories |
3948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.9 g | 361% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 1158 mg | 386% | |
| Sodium | 12663 mg | 551% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 77.8 g | ||
| Protein | 245.4 g | 491% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4234 mg | 326% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 5870 mg | 125% | |
*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.
