Low Carb Lasagna

Low Carb Lasagna
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 835.4
  • Total Fat: 53.6 g
  • Cholesterol: 250.9 mg
  • Sodium: 1,236.6 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 68.7 g

View full nutritional breakdown of Low Carb Lasagna calories by ingredient
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Introduction

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. 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.
Number of Servings: 6

Ingredients

    Garlic, 6 clove
    Olive Oil, 2 tbsp
    Ground beef (85% lean), 1.75 lb.
    Ricotta Cheese, whole milk, 2 cup
    Mozzarella Cheese, whole milk, 12 oz
    Parmesan Cheese, shredded, 3 oz
    Egg, fresh, whole, raw, 1 large
    Onion powder, 2 tsp
    Italian spices to taste (I used 1 scant t. each of basil & oregano)
    spaghetti squash - 2 cups
    2 T chopped fresh flat leaf parsley
    zucchini - 1 medium, cut into small cubes
    1 25-oz jar of no sugar added pasta sauce (I used Aldi's Simply Nature Organic Marinara -- 35 calories, 5 net carbs per 1/2 cup serving)

Tips

The serving size I suggested is large -- about 1.5 to 2 cups of the lasagna. If you want to reduce the calories, serve out a smaller portion and eat with a nice green salad on the side.


Directions

Cook spaghetti squash following these directions: http://www.kitchentreaty.com/how-to-cook-spaghetti-squash-two-different-ways-in-the-microwave-or-in-the-oven/

Chop garlic and sautee in 2 T olive oil. Set aside half of the garlic. Add the zucchini to the garlic remaining in the pan and sautee with a little salt and Italian seasoning until soft. Set aside.

Add hamburger to pan and brown with about a teaspoon of salt, the onion powder, and Italian seasoning.

Combine ricotta cheese, egg, parsley, and parmesan cheese.

Line bottom of large baking pan with a thin layer of marinara sauce. Spread the spaghetti squash over it. Next, spread the ricotta mixture evenly over that. Add about 1/3 of the mozzarella. Then layer the beef, zucchini, and pasta sauce. Top with remaining mozzarella.

Bake in 450 degree oven covered for 15 minutes. Uncover and place under the broiler for about 5 minutes until cheese is fully melted and begins to turn golden brown.

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