Low Carb Lamb Lasagne

Indulge in the comforting flavors of this Low Carb Lamb Lasagne, a rich and satisfying twist on the classic Italian favorite. This recipe replaces traditional pasta with thinly sliced zucchini, creating a wholesome, gluten-free base that pairs beautifully with the hearty, spiced lamb filling. Enhanced with aromatic herbs like oregano, thyme, and a hint of cinnamon, the layers are further elevated by a creamy ricotta mixture and a generous topping of melty mozzarella and Parmesan cheeses. Perfect for those following a keto or low-carb lifestyle, this lasagne is baked to golden perfection and garnished with fresh basil for a vibrant finish. With only 30 minutes of prep and six hearty servings, this dish is ideal for family dinners or meal prepping your week with a touch of gourmet flair.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 500 grams ground lamb
• 3 medium zucchini
• 2 tablespoons olive oil
• 1 large, chopped onion
• 3 minced garlic cloves
• 2 tablespoons tomato paste
• 400 grams crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoon ground cinnamon
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 250 grams ricotta cheese
• 200 grams mozzarella cheese
• 100 grams Parmesan cheese
• 1 large egg
• 10 leaves fresh basil

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Slice zucchini into thin, long strips using a mandoline or a sharp knife. Set aside on paper towels to absorb excess moisture.

Step 3

Heat olive oil in a large pan over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.

Step 4

Add minced garlic to the pan and sauté for another minute.

Step 5

Increase the heat to medium-high; add ground lamb to the pan. Cook until browned, breaking it apart with a spoon.

Step 6

Stir in tomato paste, crushed tomatoes, oregano, thyme, cinnamon, salt, and pepper. Lower the heat and let it simmer for 15-20 minutes until thickened.

Step 7

In a mixing bowl, combine ricotta cheese, 50 grams of mozzarella cheese, and egg. Mix well.

Step 8

Spread a layer of the lamb mixture on the bottom of a baking dish.

Step 9

Place a layer of zucchini slices over the lamb mixture to cover the surface.

Step 10

Spread a layer of the ricotta mixture over the zucchini.

Step 11

Repeat layers until all ingredients are used up, finishing with a layer of lamb mixture on top.

Step 12

Sprinkle the remaining mozzarella cheese and Parmesan cheese over the top.

Step 13

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

Step 14

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

Step 15

Let the lasagne rest for 10 minutes out of the oven. Garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	(2378.9g)

Amount per serving	% Daily Value*
Calories	3533.3

Total Fat 232.2g	0%
Saturated Fat 105.2g	0%
Polyunsaturated Fat 13.5g
Cholesterol 1071.7mg	0%
Sodium 12356.3mg	0%
Total Carbohydrate 122.9g	0%
Dietary Fiber 16.0g	0%
Total Sugars 70.3g
Protein 251.8g	0%

Vitamin D 105.8IU	0%
Calcium 3711.1mg	0%
Iron 18.2mg	0%
Potassium 5105.1mg	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: 58.2%

Protein: 28.1%

Carbs: 13.7%