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low carb lasagna recipe
- Total Time: 110 minutes
- Yield: 8 servings 1x
- Diet: Low Carb, Gluten-Free
Description
A low carb lasagna recipe using zucchini ribbons instead of traditional noodles, featuring a creamy ricotta filling and a smoky harissa swirl.
Ingredients
Scale
- 3 large zucchini, ends trimmed (approx. 2 lbs)
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 28 ounces can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes (optional)
- 15 ounces whole milk ricotta cheese
- 1 large egg
- 0.5 cup grated Parmesan cheese, plus 1/6 cup for topping
- 1 teaspoon fine sea salt (for filling and sauce)
- 0.25 teaspoon black pepper (for filling and sauce)
- 2 tablespoons harissa paste
- 1 tablespoon fresh lemon juice
- 2 cups shredded low-moisture part-skim mozzarella cheese
- 0.25 cup fresh parsley, finely chopped (garnish)
Instructions
- Prep Zucchini Ribbons: Slice zucchini lengthwise into 1/8-inch thick ribbons using a mandoline or sharp knife. Arrange ribbons in a single layer on paper towels and sprinkle lightly with salt. Let sit for 15 minutes to draw out excess moisture. Blot thoroughly with additional paper towels until completely dry.
- Make the Meat Sauce: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned (about 5-7 minutes). Drain off excess fat. Add diced onion and cook until softened (about 5 minutes), then stir in garlic, oregano, and red pepper flakes for 1 minute until fragrant.
- Simmer the Sauce: Stir in crushed tomatoes and tomato paste, mixing thoroughly to combine. Season with 1 teaspoon salt and 0.25 teaspoon black pepper. Reduce heat to low and simmer for 15 minutes, allowing flavors to meld before removing from heat.
- Prepare Ricotta Fillings: In a medium bowl, combine ricotta cheese, egg, 1/3 cup of the Parmesan, 0.5 teaspoon salt, and 0.125 teaspoon black pepper. Mix well. Scoop about 0.5 cup of this mixture into a separate small bowl, then stir in harissa paste and lemon juice until smooth for the swirl.
- Assemble Layers: Spread about 1 cup of meat sauce on the bottom of a greased 9×13 baking dish. Arrange a single layer of zucchini ribbons over the sauce, slightly overlapping. Dollop half of the plain ricotta mixture over the zucchini, followed by half of the harissa-infused ricotta. Swirl gently with a butter knife.
- Continue Layering: Sprinkle with 1/3 of the mozzarella cheese. Repeat the layers: meat sauce, zucchini ribbons, remaining plain/harissa swirled ricotta, and another 1/3 of the mozzarella. Top with a final layer of zucchini ribbons, the remaining meat sauce, and the last of the mozzarella cheese, along with the remaining Parmesan cheese.
- Bake and Finish: Cover loosely with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for an additional 15-20 minutes, or until cheese is melted, bubbly, and lightly golden brown. Let the lasagna rest for 10-15 minutes before slicing and serving.
Notes
To avoid a watery low carb lasagna, ensure the zucchini ribbons are thoroughly dried after salting. Allowing the lasagna to rest for 10-15 minutes after baking results in cleaner slices and helps the layers set. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 50 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice (approx. 240g)
- Calories: 350 calories
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 65 mg