Low Carb Lasagna Recipe

I’ve found that giving up carbs doesn’t mean giving up comfort food, especially when it comes to family favorites like lasagna. This low carb lasagna recipe solves that problem by replacing traditional noodles with tender zucchini ribbons, creating a hearty, satisfying healthy dinner. The secret to this version is a smoky harissa swirl that adds a layer of unexpected flavor and visual appeal, preventing that sense of missing out. This recipe is simple enough for a weeknight and satisfies the whole family. Forget boring substitutes; this low carb lasagna recipe is a delicious upgrade.

Ingredients

• Zucchini Ribbons: 3 large (approx. 900 g / 2 lbs) zucchini, ends trimmed. These form the noodle base in this low carb lasagna recipe. Ensure they are fresh and firm to hold their shape during baking. A mandoline slicer is highly recommended for creating thin ribbons evenly.
• Meat Sauce Base: 15 ml (1 tablespoon) extra virgin olive oil, 450 g (1 lb) lean ground beef, 1 medium onion (finely diced), 3 cloves garlic (minced). Ground turkey or Italian sausage can be used as a substitute for different flavor profiles. Use lean ground beef to minimize excess grease in the finished lasagna.
• Tomato Sauce Components: 800 g (28 oz) can crushed tomatoes, 30 g (2 tablespoons) tomato paste, 5 g (1 teaspoon) dried oregano, 2.5 g (1/2 teaspoon) red pepper flakes (optional). The tomato paste adds depth and richness to the sauce. Adjust red pepper flakes based on preferred heat level.
• Creamy Filling: 425 g (15 oz) whole milk ricotta cheese, 1 large egg, 60 g (1/2 cup) grated Parmesan cheese, 5 g (1 teaspoon) fine sea salt, 1.5 g (1/4 teaspoon) black pepper. Whole milk ricotta adds creaminess and binds well with the egg. For a dairy-free option, substitute with cashew ricotta or (my personal kitchen hack) use a blend of Greek yogurt and cream cheese if that’s what’s available.
• Harissa Swirl: 30 g (2 tablespoons) harissa paste, 15 ml (1 tablespoon) fresh lemon juice. Harissa adds a unique smoky and spicy note to the filling. Lemon juice brightens the flavor and cuts through the richness of the cheese.
• Finishing Cheeses: 250 g (2 cups) shredded low-moisture, part-skim mozzarella cheese, 15 g (1/6 cup) Parmesan cheese. Low-moisture mozzarella melts smoothly without releasing excess water. Use freshly shredded cheese for the best results, as pre-shredded contains anti-caking agents.
• Garnish: 15 g (1/4 cup) fresh parsley, finely chopped. Adds a pop of color and freshness.

Instructions

Preheat oven to 190°C (375°F). Lightly grease a 23×33 cm (9×13-inch) baking dish.

1. Prep Zucchini Ribbons: Slice the zucchini lengthwise into 3 mm (1/8-inch) thick ribbons using a mandoline or sharp knife. Arrange the 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. If you skip this step, your low carb lasagna recipe will be watery; make sure the zucchini is dry to prevent a soggy result.
2. Make the Meat Sauce: Heat 15 ml (1 tablespoon) 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 any excess fat. Add the diced onion and cook until softened (about 5 minutes), then stir in the garlic, oregano, and red pepper flakes for 1 minute until fragrant.
3. Simmer the Sauce: Stir in the crushed tomatoes and tomato paste, mixing thoroughly to combine. Season with 5 g (1 teaspoon) salt and 1.5 g (1/4 teaspoon) black pepper. Reduce heat to low and simmer for 15 minutes, allowing flavors to meld before removing from heat. The sauce should thicken slightly.
4. Prepare Ricotta Fillings: In a medium bowl, combine the ricotta cheese, egg, 45 g (1/3 cup) of the Parmesan, 2.5 g (1/2 teaspoon) salt, and 0.5 g (1/8 teaspoon) black pepper. Mix until well combined. Scoop about 1/2 cup (120 g) of this mixture into a separate small bowl, then stir in the harissa paste and lemon juice until smooth and evenly colored for the swirl.
5. Assemble Layers: Spread about 250 ml (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. Use a butter knife or skewer to gently swirl the harissa ricotta through the plain ricotta layer, creating a distinct, contrasting ribbon effect.
6. 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.
7. Bake and Finish: Cover the dish loosely with foil and bake at 190°C (375°F) for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges. Let the lasagna rest for 10-15 minutes before slicing to allow the layers to set properly. This ensures a clean slice with the harissa swirl visible, making this low carb lasagna recipe perfect for presentation.

Making Sure Your Lasagna Isn’t Watery: The Zucchini Secret

A common frustration with many low carb lasagna recipes is excess water from the vegetables. Zucchini holds a surprising amount of moisture, and skipping the preparation step results in a soggy dish instead of a hearty, layered bake.

Salting the zucchini ribbons before assembly is essential. The process draws moisture out of the vegetable. You’ll see small beads of water on the surface; blot these thoroughly with paper towels. This prevents the lasagna from becoming watery during baking.

If you prefer, another method is to roast the zucchini ribbons for 10 minutes at 375°F (190°C) to dry them out first. This adds extra time, but it ensures a solid result for this low carb lasagna recipe.

Meal Prep Tips and Make-Ahead Instructions

This low carb lasagna recipe is perfect for healthy meal prep or easy family dinners. You can prepare it ahead in several ways:

• Make ahead: Assemble the lasagna completely in an oven-safe baking dish up to 24 hours in advance. Cover tightly with plastic wrap and keep it refrigerated until ready to bake.
• Freezing raw: Assemble the lasagna in an oven-safe, freezer-safe dish (do not bake first). Cover tightly with plastic wrap and foil. Freeze for up to 3 months.
• Baking from frozen: To cook from frozen, remove the plastic wrap and cover with foil. Bake at 375°F (190°C) for 60-75 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly golden brown.

Flavor Variations and Swaps

This low carb recipe is easily adaptable to different tastes and ingredients you have on hand.

• Change the protein: For a different flavor profile, swap the ground beef with spicy Italian sausage or a combination of ground chicken and turkey for a lighter version.
• Adjust the heat: If you don’t have harissa paste available, try using a different chili paste (like sriracha or gochujang) or increase the red pepper flakes in the meat sauce for general heat.
• Add vegetables: Sneak in extra veggies by adding mushrooms, bell peppers, or spinach to the meat sauce while it simmers.

FAQs

Can I use eggplant instead of zucchini?

Yes, eggplant works exceptionally well as a low carb substitute for the noodles. Slice the eggplant thinly, then salt and blot dry the same way as the zucchini ribbons to remove excess moisture before assembling the lasagna.

Is this recipe keto-friendly?

Yes, this low carb lasagna recipe fits a low-carb, keto lifestyle. It avoids high-carb wheat noodles and relies on full-fat cheese and a high-protein meat sauce for a satisfying meal.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or place a larger portion in the oven at 350°F (175°C) until heated through. I like to reheat slices in the oven so the edges get crispy again.

How much harissa should I use?

The recipe calls for two tablespoons of harissa paste, which provides a smoky flavor without excessive heat for most families. Harissa paste varies in spice level, so if you are sensitive to heat, start with one tablespoon and increase to taste.

Can I make this with store-bought low carb noodles?

Yes, if you prefer, you can use pre-made low carb pasta sheets or shirataki noodles. Follow the specific package instructions for preparation, and then use them in place of the zucchini ribbons in the recipe instructions.

Conclusion

This low carb lasagna recipe proves that comfort food can be both healthy and intensely flavorful. The smoky harissa swirl makes this a memorable dish that satisfies every craving for easy weeknight dinners. Make this vibrant recipe tonight and share it with your family. Save this recipe on Pinterest so you can come back to it again and again.

low carb lasagna recipe

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• Author: Lauren Mitchell
• Total Time: 110 minutes
• Yield: 8 servings 1x
• Diet: Low Carb, Gluten-Free

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Description

A low carb lasagna recipe using zucchini ribbons instead of traditional noodles, featuring a creamy ricotta filling and a smoky harissa swirl.

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Ingredients

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• 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)

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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