Low Carb Homemade Lasagne

Indulge in the ultimate comfort food without the carb-heavy guilt with this Low Carb Homemade Lasagne recipe! Featuring tender zucchini slices as a wholesome, gluten-free alternative to traditional pasta, this dish is layered with a rich, savory meat sauce, creamy ricotta infused with egg, and gooey layers of melted mozzarella and parmesan. The zucchini is lightly fried to reduce moisture, ensuring a perfectly structured, hearty lasagne that cuts like a dream. Bursting with Italian-inspired flavors from aromatic garlic, onions, and a blend of herbs, this low carb lasagne is as satisfying as it is nutritious. Ready in just over an hour and perfect for meal prep or cozy family dinners, this keto-friendly twist on a classic is sure to be a hit.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 3 medium zucchini
• 3 tablespoons olive oil
• 500 grams ground beef
• 1 medium onion
• 3 garlic cloves
• 400 grams canned tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 250 grams ricotta cheese
• 1 large egg
• 200 grams mozzarella cheese
• 50 grams parmesan cheese

Directions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Slice the zucchini lengthwise into thin strips (about 1/4 inch thick) using a mandolin or a sharp knife. Lay the slices on paper towels, sprinkle with a little salt, and set aside to draw out moisture.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and minced garlic, cooking until onion is translucent.

Step 4

Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until the beef is browned.

Step 5

Stir in the canned tomatoes, tomato paste, Italian seasoning, salt, and pepper. Let the sauce simmer for about 15 minutes, stirring occasionally.

Step 6

While the sauce simmers, mix the ricotta cheese with the egg in a bowl until smooth and set aside.

Step 7

Pat the zucchini slices with paper towels to remove excess moisture. Lightly fry them in a clean skillet with 1 tablespoon of olive oil, cooking for about 2-3 minutes per side until they slightly brown. This helps to further reduce moisture from the zucchini.

Step 8

In a 9x13 inch baking dish, spread a thin layer of the meat sauce. Layer zucchini slices over the sauce, then spread half of the ricotta mixture, followed by a third of the mozzarella cheese. Repeat the process.

Step 9

Finish the top layer with the remaining sauce, mozzarella, and parmesan cheese.

Step 10

Cover the dish with foil and bake in the preheated oven for 25 minutes.

Step 11

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

Step 12

Let the lasagne rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2286.9g)

Amount per serving	% Daily Value*
Calories	3226.1

Total Fat 234.0g	0%
Saturated Fat 96.4g	0%
Polyunsaturated Fat 11.3g
Cholesterol 909.2mg	0%
Sodium 10911.5mg	0%
Total Carbohydrate 109.1g	0%
Dietary Fiber 16.6g	0%
Total Sugars 67.9g
Protein 195.9g	0%

Vitamin D 85.8IU	0%
Calcium 3230.2mg	0%
Iron 17.5mg	0%
Potassium 4431.7mg	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: 63.3%

Protein: 23.6%

Carbs: 13.1%