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Home Ground Beef Recipes / Beef Mince Recipes

The Ultimate Low-Carb Lasagna | Easy and Delicious

A Slice Of The Ultimate Low-Carb Lasagna On A Green Plate

Picture of The Ultimate Low-Carb Lasagna ready to serve.

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I love lasagna. It has all of my favorite things: pasta, cheese, tomato sauce, and ground beef. What could go wrong? It really is supreme comfort food. I made this low-carb lasagna, pasta free alternative to the traditional Italian casserole we all know and love. There aren’t many changes to your traditional lasagna in this recipe. The main substitution is zucchini “noodles” in place of regular pasta.

This Low-Carb Lasagna is incredibly simple and gives you the same mouthfeel that you get from regular pasta. All you need is a few large zucchini and a vegetable peeler. Start by pulling a small strip that will all peel off the side, then continue shaving long strips all the way through. A quick tip is to cut the zucchini in half first, so it will lay flat on the cutting board instead of rolling around.

A Slice Of The Ultimate Low-Carb Lasagna On A Green Plate

The Ultimate Low-Carb Lasagna | Easy and Delicious

Eleanor CraigEleanor Craig
A low-carb lasagna that uses zucchini “noodles” in place of regular pasta. This lasagna tastes just like regular lasagna!
5 from 1 vote
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Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course
Cuisine Italian
Servings 8 people
Calories 405 kcal

Ingredients
 
 

  • Top View Of Fresh Zucchini2 large zucchini
  • Champignon Mushroom225 grams mushrooms
  • Raw Meat Mince500 grams ground beef (minced beef)
  • Garlic2 cloves garlic
  • Green Onions Isolated On White1 large green onions (scallions or green shallots)
  • Glass Bowl Of Olive Oil Isolated On White Background2 tablespoons olive oil
  • Spoon With Tomato Paste Isolated On White Background1 bottle tomato paste - 680-millimeter
  • Red Wine1 splash red wine - optional
  •  
    300 grams dry mozzarella
  • Fresh Ricotta Cheese475 grams Ricotta cheese - 1 container
  • Green Basil2 tablespoons basil
  • Parsley On White Background2 tablespoons parsley
  • Wooden Bowl Of Salt1 pinch salt - to taste
  • Ground Black Pepper Pile, Paths, Top1 pinch ground black pepper - to taste

Instructions
 

  • Slice mushrooms – the thinner they are, the faster they’ll cook.
  • Chop shallot and garlic.
  • Heat a large deep-dish pan over medium-high heat.
  • Add olive oil, garlic, and shallot to the pan and soften (about 1-2 minutes).
  • Add mushrooms to the pan and saute until lightly caramelized. (about 3 minutes).
  • Move mushrooms to one side of the pan and add ground sirloin.
  • Brown the ground sirloin and slowly incorporate the mushrooms back in.
  • Add a splash of red wine just as the beef is finishing.
  • While the alcohol cooks off, chop the fresh basil.
  • Add the tomato puree and fresh basil and incorporate them into the beef and mushroom mixture. Reduce heat to medium-low and let simmer.
  • Preheat the oven to 350°F.
  • Slice the zucchini with a vegetable peeler and set it aside.
  • Add a thin layer of sauce to the bottom of your baking dish and cover with a layer of zucchini.
  • Add about half of the remaining sauce and cover with a layer of zucchini.
  • Add a layer of ricotta and crack some fresh black pepper over the top and cover with a layer of zucchini.
  • Add the remaining sauce, and cover with grated mozzarella cheese.
  • Bake in the oven for 30-45 minutes – The top should be golden brown.
  • Let rest for 10-15 minutes before serving.

Nutrition

Calories: 405kcalCarbohydrates: 7gProtein: 29gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 102mgSodium: 340mgPotassium: 597mgFiber: 1gSugar: 3gVitamin A: 791IUVitamin C: 17mgCalcium: 340mgIron: 2mg
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