Low Carb Lasagna Mama

Dive into the comforting layers of "Low Carb Lasagna Mama," a hearty, keto-friendly twist on the classic Italian favorite. This recipe swaps traditional pasta for tender, thinly sliced zucchini, making it a guilt-free choice for low-carb or gluten-free lifestyles. Packed with savory layers of seasoned ground beef, Italian sausage, and a rich tomato sauce infused with garlic, basil, and oregano, it’s topped off with creamy ricotta, gooey mozzarella, and a sprinkle of Parmesan for the perfect cheesy finish. With just 25 minutes of prep and no compromise on flavor, this zucchini lasagna is a wholesome, satisfying meal that’s perfect for family dinners or meal prep. Whether you're cutting carbs or simply craving something lighter, this delicious dish is sure to impress!

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 4 medium zucchini
• 1 lb ground beef
• 0.5 lb Italian sausage
• 1 medium, diced onion
• 3 cloves, minced garlic
• 14 oz can crushed tomatoes
• 8 oz can tomato sauce
• 2 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp dried oregano
• 1.5 cups ricotta cheese
• 0.5 cups, grated parmesan cheese
• 1 large egg
• 2 cups, shredded mozzarella cheese
• 1 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.

Step 2

Using a mandoline or sharp knife, thinly slice the zucchini lengthwise into 1/8-inch strips. Lay the strips on paper towels, sprinkle them lightly with salt, and let them sit for 15 minutes to draw out excess moisture. Pat them dry with another paper towel before use.

Step 3

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and sauté until translucent, about 2 minutes. Stir in minced garlic and cook for another 30 seconds.

Step 4

Add ground beef and Italian sausage to the skillet. Cook until browned, breaking up any large chunks with a wooden spoon. Drain off any excess fat from the pan.

Step 5

Stir the crushed tomatoes, tomato sauce, tomato paste, dried basil, dried oregano, salt, and black pepper into the skillet. Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally. Adjust seasoning to taste if needed.

Step 6

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

Step 7

Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. Lay a layer of zucchini slices over the sauce, overlapping slightly.

Step 8

Spread a portion of the ricotta mixture over the zucchini layer, then sprinkle a handful of shredded mozzarella cheese on top. Repeat the layering process (sauce, zucchini, ricotta, mozzarella) until all the ingredients are used, finishing with a layer of mozzarella on top.

Step 9

Cover the dish with aluminum foil (sprayed with cooking spray to prevent sticking) and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and lightly browned.

Step 10

Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving. Enjoy your Low Carb Lasagna Mama!

Nutrition Facts

Serving size	(2776.6g)

Amount per serving	% Daily Value*
Calories	3817.3

Total Fat 264.2g	0%
Saturated Fat 117.8g	0%
Polyunsaturated Fat 16.8g
Cholesterol 1139.6mg	0%
Sodium 14296.2mg	0%
Total Carbohydrate 141.5g	0%
Dietary Fiber 15.6g	0%
Total Sugars 85.6g
Protein 250.9g	0%

Vitamin D 180.6IU	0%
Calcium 3889.7mg	0%
Iron 21.3mg	0%
Potassium 5666.9mg	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: 60.2%

Protein: 25.4%

Carbs: 14.3%