★ Low-Carb Lasagna
Low-Carb LasagnaIngredients
- 1/2 lb Lasagna sheet noodles
- 5 Zucchini
- 12 fl oz Fire roasted tomatoes
- 24 fl oz Organic marinara sauce
- 1 lb 90/10 ground beef
- 1/2 lb Baby spinach
- 1 cup Mushrooms
- 1 Bell peppers
- 1 Onion
- 1 Carrot
- 1 cup Ricotta
- 1 Egg
- 1/2 cup Parmesan
Instructions
- 1Ground up and cook your meat. Cook 70% through not seasoned and then season once browned. Then add in your diced carrots, onions, bell peppers, and mushrooms
- 2Start boiling your water for the noodles
- 3Once vegetables are cooked through, add fire roasted tomatoes and 3/4 the can of marinara sauce
- 4Once sauce is familiar with the beef and veggies and is slowly bubbling, add spinach in bunches
- 5Put noodles in water and preheat oven to 375
- 6Let ground beef and sauce simmer until the pasta is 1/2 cooked
- 7Take out lasagna 1/2 cooked, and strain in cold water
- 8Mix ricotta with one egg and Parmesan cheese and don’t forget to season
- 9Layer lasagna in a deep dish tray in this order
- 10Noodles, meat sauce, ricotta, zucchini, sauce, ricotta, zucchini, sauce, ricotta and sprinkle with Parmesan if there’s any leftover
- 11Cover in foil and put in oven at 375 for an hour. Then take off foil and leave in oven for another 30 minutes. If cheese isn’t crusted on top layer then broil on high for 2 minutes (KEEP AN EYE ON IT BC IT BURNS FAST)
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Open in Pepper →Why Vegetable-Sliced Lasagna Works Better Than You'd Expect
The lasagna format — sauce, cheese, ricotta, protein, layers — has nothing inherently carb-heavy except the noodles. Swap to thin-sliced zucchini or grilled eggplant and you keep the entire flavor structure intact.
The water trap is the only thing to watch. Zucchini holds liquid; if you don't salt and drain first, you end up with soup. Five minutes of prep on the vegetable layer saves the whole bake.
On Pepper, the most-saved low-carb lasagna recipes are often those perfected after a house-wide vote on the ideal layering ratio, transforming them into cherished Sunday-night rituals once the texture is just right.
Quick Tips
- 1
Salt the zucchini slices
Sprinkle, sit 15 minutes, blot. Otherwise your lasagna swims.
- 2
Grill or roast first
Raw zucchini layers add more water during baking. Char them on the grill or sheet pan for 5 minutes first.
- 3
Less sauce, more cheese
Vegetable layers can't absorb sauce like noodles. Cut the marinara by a third, double the ricotta.
- 4
Rest 15 minutes before slicing
Low-carb lasagnas are even more fragile than the wheat kind. Let them set or they'll slide off the spatula.
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