lasagna low carb recipe

Written BySheba G Updated On
lasagna low carb recipe
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The Best lasagna low carb recipe

I’ve always been a big fan of traditional lasagna, but as my family and I started to focus on healthier eating, we realized that the carb-heavy pasta was not doing our bodies any favors. We began experimenting with low-carb alternatives, and I’m excited to share with you one of our favorite recipes: lasagna made with zucchini noodles instead of traditional pasta.

This dish is a game-changer for anyone looking to reduce their carb intake while still enjoying the rich flavors of a classic Italian meal. The zucchini noodles add a delightful texture and flavor that complements the rich meat sauce and melted mozzarella cheese perfectly.

Plus, the reduced carb count makes this dish a great option for those following a ketogenic or low-carb diet. My family and I have been making this recipe for years now, and it’s become a staple in our household.

We love it so much that we’ve even started serving it at family gatherings and special occasions. And the best part?

It’s incredibly easy to make! With just a few simple ingredients and some basic cooking skills, you can have a delicious, homemade lasagna on the table in no time.

I’m so excited to share this recipe with you and hope you enjoy it as much as we do.

Low Carb Lasagna with Zucchini Noodles

Low Carb Lasagna with Zucchini Noodles

4.9 from 1082 votes

A satisfying lasagna that replaces pasta with thinly sliced zucchini. Rich meat sauce and creamy ricotta make this a hearty, low-carb comfort meal.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 340 kcal

🥘Ingredients

For the Meat Sauce

1 lb ground beef (85% lean)
1 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (14.5 oz) crushed tomatoes
1 can (6 oz) tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper

For the Ricotta Filling

15 oz whole milk ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 tsp salt
1/8 tsp black pepper

For the Lasagna

3 medium zucchini (about 1.5 lbs total)
1/2 tsp salt
2 cups shredded mozzarella cheese

👨‍🍳Directions

1Preheat oven to 375°F.
2Trim ends off zucchini and slice lengthwise into 1/4-inch thick strips using a mandoline or sharp knife.
3Lay slices on paper towels, sprinkle with 1/2 teaspoon salt, and let sit for 10 minutes to draw out moisture.
4Pat dry with more paper towels.
5Heat olive oil in a large skillet over medium-high heat.
6Add onion and cook until softened, about 4 minutes, then stir in garlic for 30 seconds until fragrant.
7Add ground beef and cook, breaking it apart, until browned, about 6 minutes.
8Stir in crushed tomatoes, tomato paste, oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
9Bring to a simmer, then reduce heat to low and cook uncovered for 10 minutes, stirring occasionally, until sauce thickens slightly.
10In a medium bowl, combine ricotta, egg, Parmesan, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
11Mix until smooth and set aside.
12Spread a thin layer of meat sauce (about 1/2 cup) on the bottom of the baking dish.
13Arrange a layer of zucchini strips slightly overlapping to cover the sauce.
14Spread half of the ricotta mixture over the zucchini, then top with 1/3 of the remaining meat sauce and 1/3 of the mozzarella.
15Repeat with another layer of zucchini, remaining ricotta, half of the remaining meat sauce, and half of the remaining mozzarella.
16Add a final layer of zucchini, then spread the last of the meat sauce and top with the remaining mozzarella.
17Cover the dish with aluminum foil and bake for 25 minutes.
18Remove foil and bake for an additional 15 minutes, until cheese is bubbly and golden brown on top.
19Let lasagna rest for 10 minutes before slicing to allow layers to set.

🔧Equipment

Large skillet
Medium bowl
Mandoline or sharp knife
9×13 inch baking dish
Paper towels
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 340 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 105mg🧂Sodium: 750mg🌾Total Carbs: 12g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For best texture, salt the zucchini slices and let them sit to remove excess moisture. This prevents a watery lasagna. You can substitute ground turkey or Italian sausage for the beef.

Watch Video Of How Low Carb Lasagna with Zucchini Noodles Works

This lasagna recipe is always a good idea for any occasion, whether it’s a quick weeknight dinner or a special family gathering.

The best part is that it’s incredibly easy to make and can be customized to suit your dietary needs.

Simply reheat leftovers in the oven or microwave and serve with your favorite sides for a delicious meal that everyone will love.

❓ Frequently Asked Questions About Low Carb Lasagna with Zucchini Noodles

Q1: What are zucchini noodles?

Zucchini noodles, also known as ‘zoodles,’ are a low-carb alternative to traditional pasta made from spiralized zucchinis.

Q2: Can I use other types of low-carb noodles instead of zucchini?

Yes, you can use other types of low-carb noodles such as shirataki or turnip noodles as substitutes for zucchini.

Q3: What kind of meat sauce should I use for this recipe?

You can use either ground beef or ground turkey for this recipe, depending on your personal preference.

Q4: Can I make this recipe vegetarian by omitting the meat sauce?

Yes, you can make this recipe vegetarian by using a vegetable-based sauce instead of meat sauce.

Q5: How do I store leftover lasagna?

You can store leftover lasagna in an airtight container in the refrigerator for up to 3 days or freeze it for later use.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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