Low-Carb Beef Lasagna is a dish I always turn to when I want something comforting but with a twist. Instead of traditional pasta, I use thinly sliced zucchini to create the layers. It’s just as hearty, and I can enjoy all the flavors of a classic lasagna without the carbs. The beef is cooked with rich tomato sauce, garlic, and a touch of seasoning, making it incredibly flavorful. Low-Carb Beef Lasagna is perfect for anyone looking to enjoy the essence of lasagna while keeping it light.
A Family Favorite
Whenever I make Low-Carb Beef Lasagna, it brings back memories of family dinners. My kids love it just as much as the original version, and it’s a fun way to get them to eat more veggies without even realizing it. The cheesy, savory layers melt together beautifully, creating a dish that’s always gone in minutes. Low-Carb Beef Lasagna has quickly become a regular on our dinner table, and everyone looks forward to it.
Healthier Yet Delicious
What I love most about making Low-Carb Beef Lasagna is how much lighter it feels, but still tastes so rich. Using zucchini in place of noodles lowers the carb count while still giving me that satisfying bite I crave. I can enjoy a bigger portion and feel good about it! Plus, with the added protein from the beef, it’s a complete meal that fuels me without leaving me sluggish. Low-Carb Beef Lasagna is proof that eating healthy doesn’t mean sacrificing flavor.
Perfect for Leftovers
One of the best parts of making Low-Carb Beef Lasagna is that it’s even better the next day! The flavors have time to settle in, and I find myself excited to reheat a slice for lunch. It’s the kind of dish that keeps on giving, filling my home with delicious smells all over again. Low-Carb Beef Lasagna has become a dish I not only enjoy on the day it’s made but look forward to the leftovers just as much.
Table of Contents
Chef’s Notes- Low-Carb Beef Lasagna
- Cool the Cheese Loaf: Make sure the baked cheese sheet cools completely before slicing it. This will help prevent it from breaking apart during the assembly process.
- Use Fresh Parmesan: For a richer flavor, always opt for freshly grated Parmesan cheese rather than pre-shredded. It will melt better and provide a more intense, authentic taste.
- Layering the Lasagna: When assembling, be sure to press down lightly between layers to keep them compact. This ensures a sturdier lasagna when serving.
- Use a Sharp Knife: A sharp chef’s knife is essential when slicing the baked cheese noodles. This will ensure cleaner, straighter cuts and prevent the lasagna from falling apart.
- Rest After Baking: Don’t skip the resting time after baking. Allowing the lasagna to rest for about 5 minutes helps the layers set and makes it easier to slice and serve.
- Add Extra Flavor: For a deeper taste, consider adding some red pepper flakes or fresh basil to the meat sauce. This will infuse additional warmth or freshness into the dish.
- Make it Dairy-Free: If you’re avoiding dairy, swap the mozzarella and Parmesan for dairy-free cheese alternatives. Almond flour-based or coconut-based cheese options can also be used in place of ricotta and cream cheese.
Low-Carb Beef Lasagna
4
servings10
minutes35
minutes259
kcal5
minutes50
minutesIndulge in the rich flavors of this Easy Low-Carb Beef Lasagna, a must-try for anyone following a keto lifestyle! Packed with layers of succulent ground beef, creamy ricotta, and gooey mozzarella, this dish delivers all the comfort of traditional lasagna without the carbs. Perfect for weeknight dinners or meal prepping, it’s simplicity and taste in one delicious package. Get ready to impress your family with this hearty, healthy favorite that’s as satisfying as it is wholesome!
Ingredients
- Cheese Mixture
4 ounces cream cheese
1 cup shredded mozzarella
1/4 cup grated Parmesan
2 large eggs
- Alternative Ingredients:
Alternative Ingredients
Cream Cheese: Can be replaced with full-fat ricotta cheese or a dairy-free cream cheese alternative for a dairy-free version.
Mozzarella Cheese: Substitute with provolone or dairy-free mozzarella for different flavors or lactose intolerance.
Parmesan Cheese: Use Pecorino Romano or nutritional yeast as a Parmesan substitute.
Ground Beef: Ground turkey or plant-based meat can replace beef for a lower-fat or vegetarian option.
Marinara Sauce: Opt for sugar-free marinara or tomato sauce to reduce sugar content.
Onion: Shallots or green onions can be used in place of regular onions for a milder flavor.
Garlic: Garlic powder or garlic-infused oil can substitute fresh garlic if minced garlic is unavailable.
Directions
- Prepare Oven and Baking Sheet – Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper to prevent sticking and set it aside for later use.
- Create Cheese Batter – In a microwave-safe bowl, combine the cream cheese, shredded mozzarella, and grated Parmesan. Microwave the mixture in 30-second intervals, stirring in between, until the cheeses are mostly melted and smooth. This should take about 1-2 minutes.
- Incorporate Eggs – Once the cheese mixture is melted, add the large eggs to the bowl. Whisk thoroughly until a smooth batter forms, ensuring there are no lumps remaining.
- Bake Lasagna Noodles – Transfer the cheese batter onto the prepared baking sheet, spreading it out evenly. Bake in the preheated oven for approximately 15 minutes, or until the edges are firm to the touch. Remove from the oven and allow it to cool completely.
- Prepare Meat Sauce – While the noodles are baking, heat a nonstick pan over medium heat and add a splash of oil. Once the oil is hot, add the chopped onion and minced garlic, sautéing for about 5 minutes until translucent and fragrant. Add the ground beef to the pan, cooking for an additional 3 minutes until browned. Pour in the marinara sauce and continue to simmer the mixture for another 5 minutes. Remove from heat and set aside.
- Assemble the Lasagna – In a 8×8-inch baking dish, cover the bottom completely with aluminum foil. Slice the baked cheese sheet into 6 even strips to serve as lasagna noodles. Place two strips on the bottom of the dish, layer with 1/2 cup ricotta cheese, followed by a third of the meat sauce and 1/2 cup shredded mozzarella. Repeat the layering process until all ingredients are used, finishing with a top layer of mozzarella cheese.
- Bake Assembled Lasagna – Place the assembled lasagna in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Once baked, remove the lasagna from the oven and let it rest for 5 minutes to set before serving.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- Baking sheet
- casserole dish
Nutrition Facts
- Calories: 259kcal
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 90mg
- Sodium: 457mg
- Potassium: 173mg
- Carbohydrates: 5g
- Fiber: 3g
- Sugar: 2g
- Protein: 25g
- Vitamin A: 778IU
- Vitamin C: 2mg
- Calcium: 308mg
- Iron: 1mg
FAQs- Low-Carb Beef Lasagna
Can I make this Low-Carb Beef Lasagna ahead of time?
Yes! You can assemble the lasagna ahead of time, refrigerate it for up to 24 hours, and bake it when you’re ready to eat. It may take a few extra minutes to cook from cold.
Can I freeze this lasagna for later use?
Absolutely! After baking, let the lasagna cool completely. Then, wrap it tightly in plastic wrap and aluminum foil before freezing. When ready to eat, bake it directly from frozen at 350°F for 45-50 minutes, or until bubbly and heated through.
What can I use instead of the cheese sheet for lasagna noodles?
If you prefer traditional lasagna noodles, look for low-carb or gluten-free versions available at most grocery stores. However, the cheese sheet provides a great keto-friendly substitute.
Can I use ground turkey or chicken instead of beef?
Yes! Ground turkey or chicken can be substituted for the ground beef for a leaner option. You may want to add a bit more seasoning to enhance the flavor.
How can I make this recipe spicier?
To add some heat, sprinkle in some red pepper flakes into the meat sauce or top the lasagna with a few dashes of hot sauce before serving.
