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low-carb lasagna recipe

🧀 Low Carb Lasagna Recipe (No Noodles, Keto-Friendly!)

Meta Description:
This low carb lasagna is rich, cheesy, and layered with savory meat sauce—without traditional pasta! A keto lasagna favorite made with zucchini or cheese "noodles."

💡 Why You’ll Love This Keto Lasagna

If you're following a low carb or ketogenic diet, you don’t have to give up your favorite Italian comfort food. This lasagna skips the noodles and uses low-carb layers like zucchini or eggplant—or even cheese-based noodles—for all the flavor with a fraction of the carbs.

✅ Keto & gluten-free
✅ Packed with protein & flavor
✅ Perfect for meal prep
✅ Just 6g net carbs per serving

🛒 Ingredients

For the Meat Sauce:

  • 1 lb (450g) ground beef or Italian sausage
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1½ cups (360ml) sugar-free marinara sauce
  • 1 tsp Italian seasoning
  • Salt and pepper to taste

For the Ricotta Layer:

  • 1 cup (250g) ricotta cheese
  • 1 egg
  • ½ cup (50g) grated Parmesan
  • 1 tsp dried parsley
  • Salt & pepper

For the Noodles:

Choose one of the following:

  • 2–3 medium zucchini, thinly sliced lengthwise
    OR
  • 4 large cheese noodle sheets (homemade or store-bought keto lasagna sheets)
    OR
  • Thinly sliced grilled eggplant

Toppings:

  • 1½ cups shredded mozzarella cheese
  • Fresh basil (optional, for garnish)

🍳 How to Make Low Carb Lasagna

  1. Prepare the "Noodles":

    • If using zucchini: Slice lengthwise into ¼ inch strips. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels or grill briefly.
    • If using eggplant: Grill or roast slices until soft.
    • Cheese sheets: Use as-is or lightly bake to set shape.

  2. Make the Meat Sauce:

    • Heat oil in a skillet over medium heat. Sauté onion and garlic 2 minutes. Add ground beef, cook until browned.
    • Stir in marinara sauce and Italian seasoning. Simmer 5–10 minutes. Season with salt and pepper.

  3. Prepare the Ricotta Mixture:

    • In a bowl, mix ricotta, egg, Parmesan, parsley, and a pinch of salt and pepper.

  4. Assemble:

    • Preheat oven to 375°F / 190°C.
    • In a baking dish (9x9 or 9x13), layer sauce, zucchini slices, ricotta, and mozzarella. Repeat layers. Top with remaining mozzarella.

  5. Bake:

    • Cover with foil and bake 25 minutes. Uncover and bake 10 more minutes until bubbly and golden.

  6. Cool & Serve:

    • Let rest 10 minutes before slicing. Garnish with fresh basil if desired.

🧊 Storage & Reheating

Method Duration
Fridge Up to 4 days in an airtight container
Freezer Freeze whole or by portion for up to 2 months
Reheat Bake at 350°F for 15 min or microwave for 2–3 min per slice

💡 Low Carb Lasagna Tips

  • Pat zucchini dry to avoid watery lasagna.
  • Add spinach or kale to the meat sauce for added nutrients.
  • For extra richness, mix cream cheese into the ricotta layer.

📣 FAQs

Q: Can I use cottage cheese instead of ricotta?
A: Yes, but drain it first for a thicker consistency.

Q: What’s the best substitute for pasta in low carb lasagna?
A: Zucchini, grilled eggplant, or pre-made cheese sheets work great.

Q: Is this lasagna freezer-friendly?
A: Absolutely. Assemble and freeze unbaked or freeze baked slices.

🍽️ Serve With:

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