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 Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Pasta
Diet: Diabetic, Gluten Free
Keyword: gluten-free, keto lasagna, low carb lasagna, zucchini
Author: Diabetic Foodie
- 2 medium zucchini (thinly sliced lengthwise)
- 1 tablespoon olive oil
- 1½ pounds ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon parsley
- ½ teaspoon salt
- 2 cups tomato sauce
- 1½ cups mozzarella cheese
- ½ cup grated Parmesan
- fresh herbs for garnish (optional)
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.
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.
Calories: 454kcal | Carbohydrates: 11.5g | Protein: 55.4g | Fat: 19.2g | Saturated Fat: 7g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.4g | Trans Fat: 0.1g | Cholesterol: 123.4mg | Sodium: 1532.5mg | Potassium: 344mg | Fiber: 2g | Sugar: 6.1g | Net carbs: 9.5g