An Easy Zucchini Lasagna recipe for a Low Carb Lasagna. If you are looking for an awesome low carb Italian recipe then you must try this low carb zucchini lasagna.
We love Italian food I mean I don’t know many who do not love all that cheesy saucy goodness. But sometimes the pasta is just too heavy and loaded with high-calorie carbs. We are looking for ways to make a Low Carb Zucchini Lasagna dish that is rich and delicious. And I think we found it with this recipe.
Now doesn’t this Zucchini Lasagna look just too delicious to be low carb? And as a bonus, we used low-fat cheeses and lean ground meat so it made it low fat also. You shouldn’t have to have any guilt to enjoy this Rich Low Carb Zucchini Lasagna any day of the week.
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If you are trying to lose weight or just eat healthier, your daily intake of carbs including veggies and fruit should be no more than 20-70 grams daily. And of course, they should consist of complex carbs. Just a simple exchange made such a big difference and it’s so much easier to stay on your diet goals if your taste buds are happy. And this low carb lasagna is a great way to do it!
How to Make Easy Zucchini Lasagna for a Low Carb Italian Recipe:
Ingredients:
- 1 pound ground beef
- 1/2 onion, diced
- 1/4 red bell pepper, diced
- 2 cloves garlic
- 28 ounce can of diced tomatoes
- 8 ounce can of tomato sauce
- 1 Tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- 2 Tablespoons fresh basil, chopped (or 2 teaspoons dried basil)
- a carrot
- 4 small zucchini, thinly sliced lengthwise
- 1 cup low-fat ricotta cheese
- 1/2 cup low fat mozzarella cheese
- 1/4 cups mozzarella cheese, for topping
- 2 egg whites
- 10 ounce package of frozen spinach
Start your low carb lasagna by preparing your veggies and herbs. If you are using fresh herbs, wash them well and then remove leaves on the basil and oregano and chop. Slice the zucchini using a kitchen mandoline or a kitchen knife into 1/4 – 1/2 inch slices and set aside.
Cook the ground beef, onion and bell pepper in a large dutch oven until the beef is browned. Peel and mince the garlic cloves then stir it into the meat mixture and cook for an additional two minutes.
Add canned tomatoes with the juice, oregano, and basil to the meat mixture. Bring to a boil, then reduce heat and simmer for 15-20 minutes while you are grilling the zucchini.
Note: Did you know that adding a whole carrot to Italian red sauce reduces the acid? Well, it works for us, I always drop a whole carrot into this sauce and allow it to cook in the sauce. Then I remove and dispose of the carrot prior to assembling this low carb Italian recipe or any other with red sauce.
If you haven’t already sliced the zucchini into long thin slices using a sharp knife or a kitchen mandoline, then do it now. Season with olive oil and freshly ground black pepper and salt.
Heat grill or a grill pan to a medium-high heat and place zucchini slices in a single layer on the hot grill. Grill on both sides until tender and done. Place on a paper towel-lined plate and keep warm. Repeat until all the zucchini is grilled.
In a medium bowl, add the egg whites, ricotta cheese, and 1/2 cup of mozzarella cheese and mix with a fork until thoroughly blended.
How to assemble this Low Carb Lasagna:
Spoon 1/3 of the meat sauce into an 8 X 8 baking dish, then place 1/2 of the zucchini slices on top of the meat sauce. Then spoon 1/3 of the cheese mixture on top of the zucchini and spread it as best as possible and top with 1/2 of the spinach leaves. Repeat ending with a layer of the meat sauce
Top the low carb lasagna with the remaining mozzarella cheese. Cover with aluminum foil and bake in a 325 degree F oven for about 40-45 minutes. Remove foil and bake for 10 minutes, remove from oven.
Let your zucchini lasagna cool for 5 minutes prior to serving, you could top it with basil ribbons or more cheese. This Recipe for Low Carb Zucchini Lasagna meets our goal is to keep carbs at bay. So we can still enjoy one of our favorite Italian foods, Lasagna.
And by replacing the heavy pasta with grilled sliced zucchini slices we really cut out the bad carbs with good complex carbs.
For instance, 2 oz of dry lasagna noodles is 210 calories and 41 grams of carbohydrates vs 1 zucchini at 31 calories and 5 grams of net complex carbohydrates.
If you enjoyed our Easy Zucchini Lasagna
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Low Carb Zucchini Lasagna
An Easy Zucchini Lasagna recipe for a Low Carb Lasagna. If you are looking for an awesome low carb Italian recipe then you must try this low carb zucchini lasagna!
Servings: 6
Calories: 244kcal
Ingredients
- 1 lb 97% fat-free ground beef
- 1/2 medium onion diced
- 1/4 red bell pepper diced
- 2 cloves garlic
- 1 28 oz can of diced tomatoes
- 1 can 8oz tomato sauce
- 1 tablespoon fresh oregano chopped (or 1 teaspoon dried oregano)
- 2 tablespoons fresh basil chopped (or 2 teaspoons dried)
- 1 carrot
- 4 small zucchini thinly sliced lengthwise
- 1 cup low-fat ricotta cheese
- 1/2 cup low-fat mozzarella cheese
- 1/4 cup mozzarella Cheese for topping
- 2 egg whites
- 1 package frozen spinach thawed and drained completely
Instructions
- Cook the ground beef, onion and bell pepper in a dutch oven or large skillet over med heat. Cook and stir until meat is brown with no pink showing
- Add tomatoes with juice, tomato sauce, oregano, and basil and bring to a boil. Add hot water if the sauce is too thick. I always add a whole carrot at this point. (the carrot will remove the acid and after the sauce is done, just remove the carrot)
- Reduce heat and simmer for 15-20 minutes while you are grilling the zucchini slices.
- Prepare the defrosted spinach by draining well. Use paper towels or tea towel to wring all the water out of the spinach. (It will affect your zucchini lasagna if the spinach is too wet)
- Slice the zucchini into thin slices, I used a mandoline but you could use a sharp knife. Season with olive oil to cover each slice and then add freshly ground black pepper and salt. Heat grill or grill pan and grill zucchini until done, turning halfway through.
- In a medium bowl, add the ricotta cheese, egg whites and 1/2 cup of low-fat mozzarella cheese. Blend well
To assemble:
- Spoon 1/3 of the meat sauce in an 8 X 8 baking dish
- Place 1/2 of the zucchini slices on top of the meat sauce, completely covering the sauce.
- Spoon 1/3 of the cheese mixture on top of the zucchini and spread it as best as possible
- Add 1/2 of the spinach and then another 1/3 of the meat sauce spreading into layers
- Place the remaining zucchini, following with the cheese mixture, spinach, and the remaining meat sauce
- Top with the last 1/3 of the cheese mixture and sprinkle with 1/4 cup of additional mozzarella cheese
- Cover and bake in a preheated 325-degree F oven for 45 minutes
- Remove foil and bake for 10-15 minutes. Remove and let sit for 5 minutes before serving.
Nutrition
Calories: 244kcal | Carbohydrates: 10g | Protein: 28g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 255mg | Potassium: 773mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7845IU | Vitamin C: 24.6mg | Calcium: 310mg | Iron: 3.5mg
Michelle
Friday 9th of January 2015
For two summers I have been saying I will make a zucchini lasagna! I just have to do it because this looks wonderful.
Blair
Thursday 8th of January 2015
This is making my mouth water, and love how the zucchini adds some extra veggies and reduces the carbs. YUM!
Joanne
Thursday 8th of January 2015
Your recipe sounds delicious, I will definitely have to try this. Love it!
Dan
Thursday 8th of January 2015
Looks wonderful; saving this recipe for zucchini season!
Tara
Wednesday 21st of May 2014
That looks scrumptious, love it!! Sharing!!