Low-Carb Lasagna


Craving a hearty pasta dish without all the carbs? This easy low-carb lasagna with ground beef and zucchini is comfort food at its finest!

Pasta is pretty synonymous with “comfort food.” But you know what isn’t so comforting? The way you feel after eating all those empty carbs.

So if you’re craving something hearty and cozy, you have to try this low-carb lasagna instead. A hearty ground beef sauce, sliced zucchini in place of pasta, and plenty of melted cheese make this dish so delicious and satisfying!

How to make low-carb lasagna

This easy recipe is a breeze to prep. Just follow these simple steps for hearty, cheesy goodness!

Ingredients for recipe in separate bowls and ramekins, as seen from above

Step 1: Preheat the oven to 400°F. Line a large baking sheet with foil.

Step 2: Place the sliced zucchini on the baking sheet and toss with oil.

Step 3: Bake the zucchini for 10 minutes or until softened and some moisture has been released.

Cooked zucchini slices on a baking sheet lined with foil, as seen from above

Step 4: Meanwhile, add the beef to a skillet over medium heat. Add the garlic powder, onion powder, oregano, parsley, and salt.

Ground beef and seasonings in a skillet, as seen from above

Step 5: Stir, breaking the beef into smaller pieces in the pan, and cook until browned.

Cooked ground beef in a skillet, as seen from above

Step 6: Drain the excess fat from the beef, then add the tomato sauce to the skillet and stir.

Tomato sauce stirred into the cooked ground beef in the skillet, as seen from above

Step 7: In an 8×8 baking dish, start by adding a small layer of ground beef mixture to the bottom. Next, layer on the zucchini slices.

Four zucchini slices layered onto the ground beef and tomato sauce mixture in a baking dish

Step 8: Add more ground beef mixture, then mozzarella cheese.

Assembling the lasagna with mozzarella cheese over zucchini slices and the ground beef sauce in a baking pan, as seen from above

Step 9: Repeat for a total of 3 layers, then top with Parmesan cheese.

Assembled lasagna topped with Parmesan cheese, ready to go into the oven

Step 10: Bake, uncovered, for 30-35 minutes or until the cheese is brown and bubbly.

That’s it! You can add some fresh basil or parsley on top if desired, then dig in and enjoy.

Fully baked lasagna in a baking dish next to an empty plate and two forks

What to serve with this dish

Because this lasagna is nice and hearty, I like serving it with light and simple sides. Something like this lemony romaine and avocado salad would be a great option.

Have extra zucchini you don’t want to go to waste? Whip up these easy roasted zucchini fries with Parmesan! For even more flavor, try my Mediterranean zucchini noodles with goat cheese.

It’s up to you how complex you want to get with your sides. Personally, next to a big slice of lasagna, some mixed greens are usually all I need.

Two slices of lasagna on white plates next to two forks

Storage

This dish keeps very well in both the refrigerator and the freezer, which makes it a great option for meal-prepping! You can store any extra slices in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

To reheat, simply bake the lasagna at 350°F until heated through again. It’s perfect for a quick and delicious meal on busy weeknights!

A slice of lasagna on a white plate with the baking dish in the background

Other low-carb dinner recipes

Eating low-carb meals is a great way to regulate blood sugar levels. Thankfully, that doesn’t mean you have to sacrifice on taste! Here are a few of my favorite low-carb recipes I know you’ll enjoy:

Looking for more tasty meal inspiration? Check out this round-up of my favorite low-carb dinner recipes for diabetics!

When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Recipe Card

A slice of low-carb lasagna being lifted by a spatula out of the baking dish

Low-Carb Lasagna

Craving a hearty pasta dish without all the carbs? This easy low-carb lasagna with ground beef and zucchini is comfort food at its finest!

Prep Time:15 minutes

Cook Time:45 minutes

Total Time:1 hour

Author:Diabetic Foodie

Servings:4

Instructions

  • Preheat the oven to 400°F. Line a large baking sheet with foil.

  • Place the sliced zucchini on the baking sheet and toss with oil.

  • Bake the zucchini for 10 minutes or until softened and some moisture has been released.

  • Meanwhile, add the beef to a skillet over medium heat. Add the garlic powder, onion powder, oregano, parsley, and salt.

  • Stir, breaking the beef into smaller pieces in the pan, and cook until browned.

  • Drain the excess fat from the beef, then add the tomato sauce to the skillet and stir.

  • In an 8×8 baking dish, start by adding a small layer of ground beef mixture to the bottom. Next, layer on the zucchini slices.

  • Add more ground beef mixture, then mozzarella cheese.

  • Repeat for a total of 3 layers, then top with Parmesan cheese.

  • Bake, uncovered, for 30-35 minutes or until the cheese is brown and bubbly.

Recipe Notes

This recipe is for 4 total servings of lasagna.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
To reheat, bake at 350°F until heated through.

Nutrition Info Per Serving

Nutrition Facts

Low-Carb Lasagna

Amount Per Serving

Calories 454
Calories from Fat 173

% Daily Value*

Fat 19.2g30%

Saturated Fat 7g44%

Trans Fat 0.1g

Polyunsaturated Fat 0.6g

Monounsaturated Fat 3.4g

Cholesterol 123.4mg41%

Sodium 1532.5mg67%

Potassium 344mg10%

Carbohydrates 11.5g4%

Fiber 2g8%

Sugar 6.1g7%

Protein 55.4g111%

Net carbs 9.5g

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course, Pasta

Cuisine: American

Diet: Diabetic, Gluten Free

Keyword: gluten-free, keto lasagna, low carb lasagna, zucchini

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