Low Carb Homemade Lasagna

Indulge in the comforting flavors of Italian cuisine with this Low Carb Homemade Lasagna, a wholesome twist on the classic favorite! Instead of traditional pasta, thinly sliced zucchini strips create a tender, nutritious "noodle" layer that pairs perfectly with rich, hearty ground beef simmered in a fragrant tomato sauce. A creamy ricotta blend infused with Parmesan and fresh parsley adds an irresistible cheesy layer, while shredded mozzarella melts beautifully on top for that signature golden finish. This gluten-free, keto-friendly dish is ideal for meal prep or a dinner party, with its robust flavors stealing the spotlight. Ready in just under 90 minutes and serving six, this lasagna is a guilt-free way to satisfy your Italian food cravings while staying low-carb!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 3 large zucchinis
• 1 pound ground beef
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 24 ounces canned crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup ricotta cheese
• 1 egg
• 0.5 cup grated Parmesan cheese
• 2 cups mozzarella cheese, shredded
• 1 tablespoon fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a mandoline or sharp knife, slice the zucchinis lengthwise into thin strips, about 1/8-inch thick, to create the 'noodles'. Set aside.

Step 3

In a large skillet, heat olive oil over medium-high heat. Add chopped onion and cook until translucent, about 5 minutes.

Step 4

Add minced garlic and cook for an additional minute until fragrant.

Step 5

Add ground beef to the skillet, breaking it apart with a spatula, and cook until browned, about 6-7 minutes. Drain excess fat.

Step 6

Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper. Bring to a simmer and let it cook for 10 minutes to thicken the sauce.

Step 7

In a small bowl, mix together the ricotta cheese, egg, grated Parmesan cheese, and chopped fresh parsley until well combined.

Step 8

In a 9x13 inch baking dish, spread a thin layer of meat sauce on the bottom.

Step 9

Place a layer of zucchini slices over the sauce, slightly overlapping them.

Step 10

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

Step 11

Repeat the layers: zucchini slices, remaining ricotta mixture, more meat sauce, and mozzarella cheese.

Step 12

Finish with a final layer of zucchini, the last of the meat sauce, and top generously with the remaining mozzarella cheese.

Step 13

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 14

Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.

Step 15

Remove from the oven and let the lasagna cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2464.1g)

Amount per serving	% Daily Value*
Calories	2897.4

Total Fat 204.7g	0%
Saturated Fat 91.1g	0%
Polyunsaturated Fat 4.4g
Cholesterol 863.8mg	0%
Sodium 6009.1mg	0%
Total Carbohydrate 101.6g	0%
Dietary Fiber 22.0g	0%
Total Sugars 56.2g
Protein 193.1g	0%

Vitamin D 48IU	0%
Calcium 3466.2mg	0%
Iron 20.6mg	0%
Potassium 5938.1mg	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: 61.0%

Protein: 25.6%

Carbs: 13.5%