Low Carb Lasagna Bolognese

Dive into a guilt-free Italian classic with this Low Carb Lasagna Bolognese, a satisfying dish that swaps traditional pasta for thinly sliced zucchini, creating a nutritious, keto-friendly alternative. Featuring layers of rich and hearty meat sauce, made with ground beef, crushed tomatoes, and Italian seasoning, this lasagna is perfectly balanced with creamy ricotta and a blend of gooey mozzarella and parmesan cheeses. The zucchini slices not only reduce the carbs but also absorb the savory flavors, resulting in a tender, melt-in-your-mouth texture. This oven-baked masterpiece is ideal for meal prep, as it stays deliciously hearty even when reheated. Perfect for low-carb dinners or family meals, this gluten-free twist on a comfort food classic will have everyone coming back for seconds!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 large Zucchini
• 2 tablespoons Olive oil
• 500 grams Ground beef
• 1 medium Onion
• 3 Garlic cloves
• 400 grams Canned crushed tomatoes
• 2 tablespoons Tomato paste
• 1 tablespoon Italian seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 250 grams Ricotta cheese
• 1 large Egg
• 150 grams Mozzarella cheese
• 50 grams Parmesan cheese

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a mandoline or sharp knife, slice the zucchini lengthwise into thin strips, about 1/8 inch thick, and set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.

Step 4

Add ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes.

Step 5

Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Reduce heat and let the sauce simmer for 20 minutes to thicken.

Step 6

In a bowl, mix together ricotta cheese and egg until smooth.

Step 7

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

Step 8

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

Step 9

Spread a third of the ricotta mixture over the zucchini slices.

Step 10

Sprinkle with a portion of mozzarella and parmesan cheeses.

Step 11

Repeat the layers: meat sauce, zucchini slices, ricotta mixture, and cheeses, until all ingredients are used, finishing with a layer of mozzarella and parmesan on top.

Step 12

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

Step 13

Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.

Step 14

Allow the lasagna to cool for 5-10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2135.9g)

Amount per serving	% Daily Value*
Calories	2851.7

Total Fat 198.2g	0%
Saturated Fat 85.5g	0%
Polyunsaturated Fat 6.1g
Cholesterol 868.7mg	0%
Sodium 9704.9mg	0%
Total Carbohydrate 111.2g	0%
Dietary Fiber 15.7g	0%
Total Sugars 65.9g
Protein 185.0g	0%

Vitamin D 77.8IU	0%
Calcium 2870.4mg	0%
Iron 18.8mg	0%
Potassium 4744.0mg	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: 60.1%

Protein: 24.9%

Carbs: 15.0%