Lush Low Carb Lasagna Recipe

2019 03 22 09.15.05 1
2019 03 22 09.15.05 1
Reading Time: 3 minutes

Do you love lasagna but hate eating the heavy carbs? Carbohydrates like pasta haven’t agreed with my stomach for years.  As a result, I have had to develop ways to enjoy traditional foods, but with substitutes to avoid the stomach ache. This goes for Italian foods especially. Growing up in an Italian household, it was hard to eat amazing traditional dishes because most of them included carbs.

Luckily, I am a vegetable lover! My mother always loved to play around with traditional dishes to make them healthier, so together, we came up with this Luscious Low Carb Lasagna. Start by preheating your oven to 350°F.

All ingredients needed for Low Carb Lasagna:

Olive Oil
Sea salt
Tomato Sauce (2 jars)
Zucchini (6)
Ground Beef (2 lbs)
Diced Onions
Diced Celery
Green Giant Shredded Cauliflower (1 pack)
Shredded Kale
Shredded Mozzarella
Grated Parmesan


Good Sauce Makes Great Lasagna

Anyone who knows good pasta, knows that it’s all in the sauce.  Add all of these ingredients into your pot at once and simmer the sauce on low until it thickens:
> Pour 2 Jars of Tomato Sauce into a pot
> Add 1 Teaspoon of Sea salt
> and 1/2 Teaspoon of Pepper
> Enhance it with 3 Fresh Basil Leaves (or 1/4 Teaspoon of Dry Basil)
> Include Two Tablespoons of Olive Oil

Your Lasagna Substitute

Slice the zucchini thin, preferably using a mandolin or chef’s knife and set aside.


Mouth-watering Meat

> 2 Pounds of Meat
> ¼ Cup of Olive Oil
> ¼ cup of diced celery
> ¼ cup of diced onions
> 1 teaspoon of sea salt
> Add pepper to taste (or your favourite spices; we put a pinch of Cumin)

Put your meat and all of the above ingredients into a pan and turn the stove on to medium heat. Stirring occasionally to avoid scorching, cook it until the meat is brown.  Set aside in a bowl once done.

Something Extra to Add

We like adding the cauliflower and the kale to give our lasagna something extra.  We also love the extra vegetables.
> Throw the full pack of shredded cauliflower into a pan
> Add ½ a cup of frozen/shredded kale
> Here you’ll need 2 tablespoons of olive oil because the cauliflower absorbs it
> Include a couple of pinches of sea salt
Sauté the mixture until cooked and set it aside in a bowl.

Layers on Layers

Once all your ingredients are prepared and set aside in bowls, get your tray ready. Using a ladle, scoop tomato sauce on to the bottom of the pan creating a layer of sauce.
Then, layer your zucchini.
Next, add more sauce.
Throw on a layer of meat.
Cauliflower/Kale mix layer to follow.
Sprinkle a bit of grated parmesan.
Then add a layer of shredded mozzarella.

Repeat until you fill the pan 3 quarters of the way.

To Top it Off

On the top layer, add a bit of sauce; add some parmesan and grated mozzarella. Cover with aluminum foil. Bake in the oven at 350°F for about 45 minutes.  Check it by inserting a fork. You’ll know it’s done when the zucchini is tender, the sauce has dried up a bit, and the fork glides right out.  We added a sprinkle of parsley to garnish it on the top of ours.

Buon appetito!

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Written by Amandalina Letterio

Amandalina Letterio is a writer who has been sharing her learning experiences with readers for over 5 years. She is passionate about traveling, connecting with new people, health and wellness, and self-discovery; so it was only a matter of time before Dine Magazine found her.

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