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Low Carb Lasagna


  • 1 Lb ground beef
  • 2 (700ml) Jars Pasta Sauce
  • 1 (300ml) container Ricotta cheese
  • 1 large Zucchini sliced into lasagna type strips
  • 2 medium eggs
  • 2-3 cups 4 Cheese Italiano Blend Shredded Cheese
  • 1/2 cup Parmesan cheese
  • a sprinkle Fresh Basil


  • Scramble fry hamburger until cooked. Drain excess liquid and then add the 2 jars of pasta sauce, stir.
  • Slice the zucchini into "lasagna" strips, set aside.
  • Beat the eggs in a small bowl, add the ricotta and parmesan cheese and mix together.
  • Put about 1 cup of sauce mixture in the bottom of a casserole dish (so the "noodles" don't stick). Then add a layer of the zucchini noodles overlapping slightly.
  • Then you can basically layer however you want. There is enough ricotta cheese mixture to do two layers. Add the shredded cheese on top of the ricotta cheese layers.
  • The top layer should be sauce.
  • Bake in the oven uncovered for 2 hours at 350 degrees.
  • Remove from oven and layer fresh basil leaves over lasagna. Sprinkle the remaining shredded cheese over top of basil leaves, and return to the oven for an additional 15-20 minutes.
  • Let lasagna sit for at least 10-15 minutes before serving.
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