Low Carb Lasagna Recipes

My husband (who's not dieting and loves everything bad for you) goes crazy every time I make this. It's very tasty - and the spinach is pretty subtle!

Great option for those who need low carb delicious food!!!

This low-carb lasagna uses zucchini "noodles" instead of lasagna noodles. The trick to making this work is to take some of the water out of the zucchini first by salting the "noodles". Then they firm up and are more noodle-like, instead of mushy. This recipe can be made with or without meat.

Low carb lasagna made with zucchini. This recipe can be modified if the high fat freaks you out. Use low fat or fat free cheese instead and extra lean ground beef. Just as good. Also, instead of pancetta you can try Lou's double smoked back bacon, or turkey bacon.

Yummy!

This is so good and rich, and only 5.8 grams of carbs per serving! If you don't like bacon, you can omit the bacon and make the lasagna without it. I think it tastes better with bacon but everyone is different. This is not a quick dish, it takes time but it is so worth the effort. I have been making it for years and all my non-low carb friends LOVE it, they say they don't even miss the pasta! For leftovers, you can store in the refrigerator for up to 3 days or cut into single servings, freeze, and reheat throughout the month.

This is a great tasting lasagna, great source of protein, calcium and vitamins low in carb and calorie! Excellence choice for cheese lovers!

This is delicious it serves one and for most should be served with a large green salad but for a bariatric patient its just the right size.

Strips of eggplant replace the noodles in this low-carb treat.

This is an amazing, delicious, ooey gooey low carb version of lasagna that will make you forget pasta ever existed. My husband -- a carb addict -- raved about this.

Wonderful flavor, beautiful presentation, and you would never know it's low in fat and low in carbs. Uses Dreamfield's pasta with only 5 g of digestible carbs per serving (2 lasagna sheets).

Lasagna layered with summer squash instead of pasta.

Guessing on how many cups of eggplant--using two fresh eggplant, vertically sliced, in place of noodles. If you hate the taste of eggplant skin, you could peel the eggplant. I didn't.

a DELICIOUS pasta-free, low carb lasagna

NOT LoW fat to be sure :)

See link in cooking instructions for recipe

High Protein Low Carb Zucchini Lasagna

A healthy-ish recipe

Low Carb Lasagna Stuffed Peppers

Delicious low carb lasagna

Scott and I created this recipe to use up an abundance of yellow summer squash from our garden. It was intended to provide a meal we can share, despite our differing dietary needs-- he is vegetarian, and I need a low-car, high protein diet as I recover from surgery. This fit the bill perfectly and really satisfies the taste for real lasagna-- while also using up a lot of yellow squash.

This recipe made 3 trays of lasagna -- two of which we cooked in parchment paper so we could put them into ziplock bags to freeze for later.
The pans we used were 8x8 and 2.5 inches deep, 9x7 and 3 inches deep (we recommend these sizes, as the layers have a little room at the top so it doesn't bubble over in the oven) and then a 7x11 pan that was 2 inches deep (too shallow-- was very full and had to baked on a cookie tray to catch the overflow)

You could also do this in a lasagna pan that is larger and deeper, but it might need to cook a bit longer at a lower temperature. Or feel free to cut this recipe in half-- and cook in a 9x13 casserole.

eggplant lasagna

low carb lasagna

For when you're craving lasagna, but don't want the carbs.

Low carb alternative to pasta

My version