Low Carb Meat Lasagna

Indulge in the comfort of Italian cuisine with this irresistible Low Carb Meat Lasagna, a delicious twist on the traditional favorite. Instead of carb-heavy pasta noodles, this recipe features thin sheets of fresh zucchini, creating a lighter and nutrient-packed base. Layers of hearty ground beef, savory Italian sausage, and a rich tomato sauce are balanced by a creamy ricotta and Parmesan cheese filling, topped off with a generous layer of gooey mozzarella. Perfectly seasoned with garlic and Italian herbs, this lasagna is baked to golden, bubbly perfection in just under an hour. Whether you’re following a keto diet or simply looking for a healthy, gluten-free dinner option, this flavorful, protein-packed dish promises to be a crowd-pleaser. Serve it alongside a crisp green salad for a satisfying meal that’s as comforting as it is nourishing!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 medium Zucchini
• 2 tablespoons Olive oil
• 1 pound Ground beef
• 0.5 pound Ground Italian sausage
• 1 medium Yellow onion
• 3 cloves Garlic cloves
• 28 ounces Crushed tomatoes
• 2 tablespoons Tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 15 ounces Ricotta cheese
• 0.5 cup Parmesan cheese, grated
• 1 large Egg
• 2 cups Mozzarella cheese, shredded

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a mandoline or a sharp knife, slice the zucchinis lengthwise into thin sheets, about 1/8 inch thick. Place the slices on paper towels, sprinkle them with a pinch of salt, and set aside to draw out moisture.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the ground beef, ground Italian sausage, and diced onion. Cook until the meat is browned and the onion is softened, about 5-7 minutes. Mince the garlic and add it to the skillet, cooking for 1 more minute.

Step 4

Stir in the crushed tomatoes, tomato paste, Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Lower the heat and let the sauce simmer for 10-15 minutes, stirring occasionally.

Step 5

While the sauce simmers, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, and the egg. Mix until smooth and set aside.

Step 6

Pat the zucchini slices dry with paper towels to remove the excess moisture.

Step 7

In a 9x13-inch baking dish, spread a small amount of meat sauce on the bottom to prevent sticking. Add a layer of zucchini slices, followed by a layer of meat sauce, a layer of ricotta mixture, and a sprinkle of shredded mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella cheese on top.

Step 8

Cover the dish with foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is melted and bubbly.

Step 9

Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving. Enjoy your low-carb meat lasagna!

Nutrition Facts

Serving size	(2996.4g)

Amount per serving	% Daily Value*
Calories	3948.3

Total Fat 281.9g	0%
Saturated Fat 124.2g	0%
Polyunsaturated Fat 5.0g
Cholesterol 1158.2mg	0%
Sodium 12663.2mg	0%
Total Carbohydrate 140.0g	0%
Dietary Fiber 19.2g	0%
Total Sugars 77.8g
Protein 245.4g	0%

Vitamin D 53.8IU	0%
Calcium 4234.0mg	0%
Iron 23.5mg	0%
Potassium 5870.0mg	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: 62.2%

Protein: 24.1%

Carbs: 13.7%