I have tried quite a few lasagna recipes using different low-carb components, but I keep coming back to a couple of my favorites. When my son isn’t around, I will use zucchini or yellow squash as the noodles. He is picky about vegetables; he is not a fan of this combo. When he is around, I will use low-carb lasagna noodles, which is probably my absolute favorite because it tastes like regular lasagna noodles. I can take this one step further by making the noodles the day before and storing them in the refrigerator overnight to make them starch-resistant. That’s a win-win to me!
Ingredients
12-16 Lasagna noodles
2 lbs. ground beef
1 onion, chopped
4 cloves garlic, minced
1 carrot, diced small
2 Tbsp. extra virgin olive oil
1 28-oz. can crushed tomatoes
1 can tomato paste
3/4 cup water
1/2 cup red wine
Salt and pepper to taste
1 tsp. Swerve or sugar
1/2 cup fresh basil, chopped
1 Tbsp. Italian seasoning
2 8-oz. mozzarella cheese shredded
1 cup Parmesan cheese
Instructions
In a large pot, boil some water. Add some salt to the water. Add the lasagna noodles and boil for 7 minutes. Drain and rinse. Place in the refrigerator for 24 hours to make them starch-resistant. If you are not following a Keto or low-carb diet, you can use the noodles immediately.
On the day of preparation, brown some ground beef in a large skillet or pot. Add the onion, carrots and garlic. Cook and stir until the vegetables are translucent.
Add the crushed tomatoes and tomato paste to the pan. Stir in the water and red wine.
Stir in the salt, pepper, Italian seasoning and Swerve. Simmer for 5 minutes. Add the chopped fresh basil and stir. Cover and simmer on low for an hour, stirring occasionally.
Preheat the oven to 350 degrees. Spray a 9×13″ baking dish with cooking spray. Ladle some sauce in the bottom of the baking dish. Lay out some lasagna noodles over the sauce. It is perfectly fine to cut some of the noodles to make them fit in the bottom of the pan. Ladle some more sauce over the noodles to cover them. Sprinkle with shredded mozzarella cheese and parmesan. Repeat the layers until the pan is full, ending with the mozzarella and parmesan on top.
Place the lasagna pan on a baking sheet to prevent spills in the oven if it bubbles over. Bake for 30 minutes until it is bubbly and the cheese is melted. Allow to rest 15 minutes out of the oven before serving.
Serve the lasagna with some chopped basil as a garnish.
Low Carb Lasagna
Equipment
- 1 knife
- Measuring spoons
- 1 measuring cup
- 1 large pot
- 1 colander
- 1 resealable bag
- 1 Large spoon
- 1 baking dish
- Cooking Spray
Ingredients
- 12=16 Lasagna noodles
- 2 lbs. ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, diced small
- 2 Tbsp. extra virgin olive oil
- 1 28.-oz can crushed tomatoes
- 1 can tomato paste
- 3/4 cup 3/4 cup water
- 1/2 cup red wine
- Salt and pepper to taste
- 1 tsp. Swerve or sugar
- 1/2 cup fresh basil, chopped
- 1 Tbsp. Italian seasoning
- 2 8-oz bags mozzarella cheese, shredded
- 1 cup Parmesan cheese
Instructions
- In a large pot, boil some salted water.
- Add the lasagna noodles and boil for 7 minutes. Drain and rinse.
- Place the noodles in a resealable bag and store them the refrigerator for 24 hours to make them starch-resistant. You can use the noodles immediately if you are not following a Keto or low-carb diet.
- On the day of preparation, brown some ground beef in a large skillet or pot.
- Add the onion, carrots and garlic. Cook and stir until the vegetables are translucent.
- Add the crushed tomatoes and tomato paste to the pan.
- Stir in the water and red wine.
- Stir in the salt, pepper, Italian seasoning and Swerve.
- Simmer for 5 minutes.
- Add the chopped fresh basil and stir.
- Cover and simmer on low for an hour, stirring occasionally.
- Preheat the oven to 350 degrees.
- Spray a 9×13" baking dish with cooking spray.
- Ladle some sauce in the bottom of the baking dish.
- Lay out some lasagna noodles over the sauce. Cutting some of the noodles to fit in the bottom of the pan is perfectly fine.
- Ladle some more sauce over the noodles to cover them.
- Sprinkle with shredded mozzarella cheese and parmesan.
- Repeat the layers until the pan is full, ending with the mozzarella and parmesan on top.
- Place the lasagna pan on a baking sheet to prevent spills in the oven if it bubbles over.
- Bake for 30 minutes until it is bubbly and the cheese is melted.
- Allow to rest 15 minutes out of the oven before serving.
- Serve the lasagna with some chopped basil as a garnish.
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