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Ingredients You’ll Need
Here’s what you’ll need to make this mouthwatering Low Carb Lasagna:
For the Lasagna Layers:
- 3 medium zucchinis (or 2 medium eggplants), sliced lengthwise into thin strips
- 1 tablespoon olive oil (for grilling or sautéing)
For the Meat Sauce:
- 1 lb ground beef (or turkey for a leaner option)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups marinara sauce (preferably sugar-free or homemade)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
For the Cheese Mixture:
- 15 oz ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (optional)
How to Make Low Carb Lasagna
Making this Low Carb Lasagna is simple, and the steps are pretty much the same as traditional lasagna—just with a few substitutions for the noodles.
Step 1: Prepare the Zucchini or Eggplant
Start by preparing the zucchini or eggplant. If you’re using zucchini, slice it lengthwise into thin strips, about 1/8 inch thick. If you’re using eggplant, slice it similarly. You’ll need about 4-5 slices per layer depending on the size of your pan.
To remove excess moisture and help the slices hold up better, sprinkle the slices with salt and let them sit in a colander for about 10-15 minutes. Afterward, pat them dry with a paper towel.
Next, heat a grill pan or skillet with a bit of olive oil over medium heat. Grill or sauté the zucchini or eggplant slices until they’re slightly softened and have grill marks (about 2-3 minutes per side). Set them aside.
Step 2: Cook the Meat Sauce
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Next, add the ground beef (or turkey) to the skillet and cook until browned, breaking it up into small pieces as it cooks. Drain any excess fat if necessary.
Stir in the marinara sauce, oregano, basil, and salt and pepper to taste. Let the sauce simmer on low heat for about 10-15 minutes to allow the flavors to meld together.
Step 3: Prepare the Cheese Mixture
In a mixing bowl, combine the ricotta cheese, egg, and 1 cup of mozzarella cheese. Stir until smooth and well-combined. Season with a pinch of salt and pepper.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C).
In a baking dish (9×13 works well), start by spreading a thin layer of the meat sauce on the bottom. Then, add a layer of your grilled zucchini or eggplant slices, followed by a generous layer of the cheese mixture. Repeat the layers until you run out of ingredients, finishing with a layer of meat sauce on top.
Top with the remaining mozzarella cheese and Parmesan cheese.
Step 5: Bake the Lasagna
Cover the lasagna with aluminum foil and bake for about 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
Once done, remove from the oven and let it cool for about 5-10 minutes before slicing and serving. Garnish with fresh parsley if desired.
Tips for the Best Low Carb Lasagna
- Use a Mandolin Slicer: For even and thin slices of zucchini or eggplant, a mandolin slicer is a great tool. It ensures all your layers cook evenly and gives the dish a neat presentation.
- Grill the Vegetables: Grilling the zucchini or eggplant slices adds a smoky flavor and helps reduce moisture, preventing the lasagna from becoming soggy.
- Customize the Sauce: Feel free to add your favorite herbs and spices to the meat sauce for extra flavor. Fresh basil, red pepper flakes, or a splash of red wine can add depth to the sauce.
- Make Ahead: You can prepare this low-carb lasagna the night before and refrigerate it. Just bake it the next day when you’re ready to eat.
- For a Creamier Lasagna: Add a layer of spinach or mushrooms for additional texture, or incorporate cream cheese into the ricotta mixture for an extra creamy layer.
Why This Low Carb Lasagna Is a Game-Changer
This Low Carb Lasagna is a fantastic solution for anyone who loves lasagna but wants to cut back on carbs. Using zucchini or eggplant instead of traditional pasta not only reduces the carb content, but it also adds extra nutrition from the vegetables. Plus, the rich meat sauce, cheese layers, and herbs deliver all the comfort and flavor you expect from a classic lasagna, without any of the guilt.
It’s perfect for keto dieters, low-carb eaters, or anyone simply looking to enjoy a hearty, satisfying meal that won’t derail their health goals. Whether you’re hosting a dinner party, preparing a weeknight meal, or just craving something indulgent yet nutritious, this low-carb lasagna is a must-try.
Conclusion
If you’ve been craving lasagna but are watching your carbs, this Low Carb Lasagna is the perfect solution. With layers of zucchini or eggplant, a rich and savory meat sauce, and creamy cheese, this dish offers all the comfort of a classic lasagna without the excess carbs. It’s a winning recipe that will satisfy your lasagna cravings while keeping you on track with your healthy eating goals.
Make this low-carb twist on a classic Italian dish today and enjoy a delicious, guilt-free meal that the whole family will love!
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