Low-carb lasagna

Low-carb lasagna

20 ratings

Difficulty

Medium 👍
45
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g
ground beef
1
onion
2 cloves
garlic
150 g
sundried tomatoes
2
zucchini
1
bay leaf
120 ml
red wine
800 g
crushed tomatoes (canned)
250 g
ricotta cheese
200 g
mozzarella cheese (grated, divided)
3 tbsp
Parmesan cheese (grated, divided)
salt
pepper
oil for frying
Metric
Imperial
  • 500 g ground beef
  • 1  onion
  • 2 cloves garlic
  • 150 g sundried tomatoes
  • 2  zucchini
  • 1  bay leaf
  • 120 ml red wine
  • 800 g crushed tomatoes (canned)
  • 250 g ricotta cheese
  • 200 g mozzarella cheese (grated, divided)
  • 3 tbsp Parmesan cheese (grated, divided)
  • salt
  • pepper
  • oil for frying

Utensils

  • large saucepan
  • casserole dish
  • oven
  • vegetable peeler
  • cutting board
  • knife
  • large mixing bowl

Enjoy with

Mixed salad
The crunchiness of fresh lettuce and acidity of vinaigrette can balance the creamy and warm lasagna perfectly while staying healthy and low-carb.

Nutrition per serving

Cal
626
Protein
51g
Fat
38g
Carb
13g

Step 1/5

Peel and chop onion and garlic. Cut sundried tomatoes into small pieces. Thinly slice zucchini lengthwise with a vegetable peeler.
  • 1 onion
  • 2 cloves garlic
  • 150 sundried tomatoes
  • 2 zucchinis
  • vegetable peeler
  • cutting board
  • knife

Peel and chop onion and garlic. Cut sundried tomatoes into small pieces. Thinly slice zucchini lengthwise with a vegetable peeler.

Step 2/5

In a large saucepan, heat olive oil on medium-high heat and fry onion and garlic for approx. 1 – 2 min., or until fragrant. Add ground beef and bay leaf and continue to fry for approx. 5 min. more. Deglaze saucepan with red wine, add crushed tomatoes and simmer for approx. 5 min. stirring occasionally.
  • 500 ground beef
  • 1 bay leaf
  • 120 ml red wine
  • 800 crushed tomatoes
  • oil for frying
  • large saucepan

In a large saucepan, heat olive oil on medium-high heat and fry onion and garlic for approx. 1 – 2 min., or until fragrant. Add ground beef and bay leaf and continue to fry for approx. 5 min. more. Deglaze saucepan with red wine, add crushed tomatoes and simmer for approx. 5 min. stirring occasionally.

Step 3/5

Add sundried tomatoes to sauce and stir to combine. Add ricotta, some of the mozzarella, and parmesan to a large mixing bowl and season to taste with salt and pepper.
  • 250 ricotta cheese
  • 120 mozzarella cheese
  • 2 tbsp Parmesan cheese
  • salt
  • pepper
  • large mixing bowl

Add sundried tomatoes to sauce and stir to combine. Add ricotta, some of the mozzarella, and parmesan to a large mixing bowl and season to taste with salt and pepper.

Step 4/5

Preheat oven to 200°C/400°F. To assemble the lasagna, spread a third of the ragu over the bottom of the pan, top with a third of the zucchini strips, then sprinkle a third of the cheese mixture on top. Continue layering in this pattern until you are out of ingredients. You should finish with the cheese mixture on top. Sprinkle with remaining mozzarella and Parmesan.
  • 80 mozzarella cheese
  • 1 tbsp Parmesan cheese
  • casserole dish
  • oven

Preheat oven to 200°C/400°F. To assemble the lasagna, spread a third of the ragu over the bottom of the pan, top with a third of the zucchini strips, then sprinkle a third of the cheese mixture on top. Continue layering in this pattern until you are out of ingredients. You should finish with the cheese mixture on top. Sprinkle with remaining mozzarella and Parmesan.

Step 5/5

Bake in the oven for approx. 30 – 40 min. at 200°C/400°F. Cut into portions, serve, and enjoy!

Bake in the oven for approx. 30 – 40 min. at 200°C/400°F. Cut into portions, serve, and enjoy!