Description
A comforting low-carb lasagna that captures all the flavors of the classic dish without the guilt.
Ingredients
Scale
- 1 pound ground beef or ground turkey
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 medium zucchini, thinly sliced lengthwise
- 1 medium eggplant, thinly sliced (optional)
- 3 cups low-sugar marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly oil a 9×13 inch baking dish.
- Brown the meat in a skillet over medium heat with oregano, garlic powder, salt, and pepper until no pink remains; stir in 2 cups of marinara and let simmer for 5 minutes.
- Prepare your “noodles” by thinly slicing zucchini and eggplant lengthwise; pat slices dry with a towel.
- Mix cheeses in a bowl, combining ricotta, beaten egg (optional), half the Parmesan, a pinch of salt, and some torn basil leaves.
- Assemble the lasagna by spooning a thin layer of sauce on the bottom of the dish, then laying down zucchini slices, spreading a third of the ricotta mix, adding meat sauce, and sprinkling mozzarella; repeat two more times.
- Bake covered with foil for 25 minutes, then remove the foil and bake for another 10–15 minutes until the top is golden and bubbly.
- Rest for 10 minutes before slicing.
Notes
Make it vegetarian with crumbled tofu or mushrooms. You can use plant-based cheeses for a dairy-free version.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Keto, Lasagna, Low-Carb, Comfort Food, Italian