Low Carb Bolognese Lasagna

Dive into a guilt-free comfort food experience with this Low Carb Bolognese Lasagna, a wholesome twist on a classic favorite! This recipe swaps traditional pasta with thin slices of zucchini to create a nutrient-packed dish that’s perfect for keto or low-carb lifestyles. Layered with a rich and savory bolognese sauce made from ground beef, diced tomatoes, and aromatic herbs, along with a creamy ricotta-Parmesan mixture and plenty of gooey mozzarella cheese, this lasagna delivers all the hearty, cheesy satisfaction you crave—without the carbs. Easy to prepare with simple ingredients and baked to golden perfection, it’s an irresistible dinner option for family meals or meal prep. Serve it with a crisp side salad for a complete, balanced dish that’s as healthy as it is delicious! Keywords: low carb lasagna, zucchini lasagna, keto bolognese lasagna, healthy comfort food, grain-free dinner recipes.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 6

Ingredients

• 4 medium zucchini
• 2 tablespoons olive oil
• 1 medium, chopped onion
• 3 minced garlic cloves
• 1 pound ground beef
• 1 14-ounce can canned diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup ricotta cheese
• 1 large egg
• 0.5 cup, grated Parmesan cheese
• 1.5 cups, shredded mozzarella cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the zucchinis lengthwise into thin slices using a mandolin or sharp knife. Aim for uniform slices about 1/4 inch thick, which will serve as the lasagna noodles.

Step 3

In a large skillet over medium heat, warm the olive oil. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

Step 4

Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking up the meat with a wooden spoon, until it is browned and cooked through, about 5-7 minutes.

Step 5

Stir in the diced tomatoes, tomato paste, oregano, basil, salt, and pepper. Reduce the heat to low and let the sauce simmer, stirring occasionally, for 20 minutes until it thickens slightly.

Step 6

While the sauce is simmering, pat the zucchini slices with paper towels to remove excess moisture, preventing a watery lasagna.

Step 7

In a separate bowl, mix the ricotta cheese with the egg until well combined. Stir in the grated Parmesan cheese.

Step 8

To assemble the lasagna, spread a small amount of the meat sauce in the bottom of a 9x13 inch baking dish.

Step 9

Layer zucchini slices over the meat sauce, followed by a layer of the ricotta mixture, and a sprinkle of mozzarella cheese.

Step 10

Repeat the layering process until you use all ingredients, finishing with a layer of meat sauce and a generous topping of shredded mozzarella.

Step 11

Cover the dish with foil and bake in the preheated oven for 45 minutes.

Step 12

Remove the foil and bake for an additional 15 minutes, allowing the cheese to become golden and bubbly.

Step 13

Let the lasagna rest for 10 minutes before slicing and serving. This allows the layers to set for easy serving.

Nutrition Facts

Serving size	(2381.3g)

Amount per serving	% Daily Value*
Calories	2967.2

Total Fat 205.6g	0%
Saturated Fat 87.2g	0%
Polyunsaturated Fat 9.9g
Cholesterol 833.9mg	0%
Sodium 11343.2mg	0%
Total Carbohydrate 121.8g	0%
Dietary Fiber 17.9g	0%
Total Sugars 80.9g
Protein 182.3g	0%

Vitamin D 80.9IU	0%
Calcium 3013.8mg	0%
Iron 16.2mg	0%
Potassium 4713.5mg	0%

*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.

Source of Calories

Fat: 60.3%

Protein: 23.8%

Carbs: 15.9%