Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
The Ultimate Low-Carb Lasagna | Easy and Delicious
Eleanor 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
Print Recipe
Share by Email
Pin Recipe
Share on Facebook
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
8
people
Calories
405
kcal
Ingredients
US Customary
Metric
1x
2x
3x
2
large
zucchini
225
grams
mushrooms
500
grams
ground beef (minced beef)
2
cloves
garlic
1
large
green onions (scallions or green shallots)
2
tablespoons
olive oil
1
bottle
tomato paste
-
680-millimeter
1
splash
red wine
-
optional
300
grams
dry mozzarella
475
grams
Ricotta cheese
-
1 container
2
tablespoons
basil
2
tablespoons
parsley
1
pinch
salt
-
to taste
1
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:
405
kcal
Carbohydrates:
7
g
Protein:
29
g
Fat:
29
g
Saturated Fat:
14
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
11
g
Trans Fat:
1
g
Cholesterol:
102
mg
Sodium:
340
mg
Potassium:
597
mg
Fiber:
1
g
Sugar:
3
g
Vitamin A:
791
IU
Vitamin C:
17
mg
Calcium:
340
mg
Iron:
2
mg
How did this recipe turn out for you?
We're eager to hear your thoughts!