Low-carb lasagna

Low-carb lasagna

Based on 115 ratings
Team

Team

Community member

Difficulty

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

Ingredients

Servings2
250 g
ground beef
½
onion
1 cloves
garlic
75 g
sundried tomatoes
1
zucchini
½
bay leaf
60 ml
red wine
400 g
crushed tomatoes (canned)
125 g
ricotta cheese
100 g
mozzarella cheese (grated, divided)
tbsp
Parmesan cheese (grated, divided)
salt
pepper
oil for frying
MetricImperial

Utensils

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

How-To Videos

how-to-brown-ground-meat

How to brown ground meat

how-to-prepare-garlic

How to prepare garlic

how-to-grate-cheese

How to grate cheese

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal626
Protein51 g
Fat38 g
Carb13 g
  • Step 1/5

    Peel and chop onion and garlic. Cut sundried tomatoes into small pieces. Thinly slice zucchini lengthwise with a vegetable peeler.
    • ½ onion
    • 1 cloves garlic
    • 75 g sundried tomatoes
    • 1 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.
    • 250 g ground beef
    • ½ bay leaf
    • 60 ml red wine
    • 400 g 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.
    • 125 g ricotta cheese
    • 60 g mozzarella cheese
    • 1 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.
    • 40 g mozzarella cheese
    • ½ 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!

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