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The Ultimate Low-Carb Lasagna Easy and Delicious2

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
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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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