Low Carb Classic Beef Lasagna

Savor the comforting flavors of a timeless Italian favorite with this Low Carb Classic Beef Lasagna, a wholesome twist on tradition. Perfectly seasoned layers of savory ground beef, rich tomato sauce, and herb-infused ricotta cheese are nestled between tender slices of zucchini, a low-carb alternative to traditional pasta. This gluten-free recipe delivers all the hearty satisfaction of a classic lasagna without the excess carbs, making it ideal for keto and low-carb lifestyles. Topped with a bubbly layer of golden mozzarella cheese, this dish is as indulgent as it is nutritious. Simple to prepare and bursting with bold flavors, it’s the ultimate crowd-pleaser for weeknight dinners or special occasions.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 28 ounces crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 4 medium zucchini, sliced lengthwise into 1/8-inch slices
• 15 ounces ricotta cheese
• 1 large egg
• 1 cup parmesan cheese, grated
• 2 cups mozzarella cheese, shredded
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet over medium heat, heat the olive oil and add the chopped onion. Sauté until the onion becomes translucent, about 5 minutes.

Step 3

Add minced garlic and continue to sauté for another minute until fragrant.

Step 4

Increase the heat to medium-high and add the ground beef. Cook until the beef is well browned, breaking it apart with a spatula, about 7-10 minutes.

Step 5

Stir in the tomato paste, crushed tomatoes, oregano, basil, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 15 minutes, stirring occasionally.

Step 6

While the sauce simmers, use a mandolin or sharp knife to slice the zucchinis lengthwise into thin, noodle-like sheets.

Step 7

In a bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix until smooth and set aside.

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

Place a layer of zucchini slices over the sauce, covering the entire bottom of the dish.

Step 10

Spread half of the ricotta mixture over the zucchini, then sprinkle with a third of the mozzarella cheese.

Step 11

Add another layer of meat sauce, followed by another layer of zucchini slices.

Step 12

Spread the remaining ricotta mixture over the zucchini, then top with more meat sauce.

Step 13

Finish with a final layer of zucchini and the remaining meat sauce.

Step 14

Top the lasagna with the remaining mozzarella cheese.

Step 15

Cover the dish with aluminum foil and bake it in the preheated oven for 30 minutes.

Step 16

Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.

Step 17

Let the lasagna cool for about 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2995.0g)

Amount per serving	% Daily Value*
Calories	3350.0

Total Fat 237.2g	0%
Saturated Fat 111.7g	0%
Polyunsaturated Fat 4.6g
Cholesterol 1057.3mg	0%
Sodium 6110.1mg	0%
Total Carbohydrate 112.8g	0%
Dietary Fiber 21.6g	0%
Total Sugars 52.4g
Protein 230.3g	0%

Vitamin D 53.8IU	0%
Calcium 4624.6mg	0%
Iron 20.6mg	0%
Potassium 5711.3mg	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: 60.9%

Protein: 26.3%

Carbs: 12.9%