This low carb beef lasagna is packed with layers of meat sauce, 3 types of cheese, and zucchini “noodles.” This healthy lasagna recipe is great for those on the Keto diet, or anyone looking to add more nutrients and fewer refined carbs to their meals.
Low Carb Lasagna Meal Prep Ingredients:
2-3 medium zucchini
1 pound ground beef
1 tablespoon olive oil
1 onion, minced
3 cloves garlic, minced
1 tablespoon Italian seasoning
½ – 1 ½ teaspoons sea salt* (depending on if tomato puree has added salt)
1 ½ teaspoons cumin
1 ½ teaspoons paprika
28 ounce can crushed tomatoes (I used no salt added)
1 cup ricotta cheese
½ cup parmesan cheese, grated
¼ cup parsley, chopped
2 cups mozzarella cheese, shredded
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Low Carb Lasagna Meal Prep
This low carb beef lasagna is packed with layers of meaty sauce, 3 types of cheese, and zucchini “noodles.” This healthy lasagna recipe is great for those on the Keto diet, or anyone looking to add more nutrients and fewer refined carbs to their meals.
Use a mandoline to thinly slice zucchini into long “ribbons,” similar to the shape of a lasagna noodle.
Lay zucchini ribbons out in a single layer, and sprinkle with sea salt. Let sit for 10-15 minutes while preparing the meat sauce. Prior to using, blog the excess moisture drawn out of zucchini with paper towels.
Preheat oven to 425 degrees F.
In a skillet over medium high heat, add olive oil, minced onion and minced garlic. Saute for 3-5 minutes until the onion becomes translucent.
Add ground beef, and season with Italian seasoning, sea salt, cumin and paprika. Be sure to check to see whether your crushed tomatoes have added salt prior to adding sea salt to this recipe.
Brown beef, then add crushed tomatoes. Allow to simmer for 10-15 minutes on medium low. Taste, and adjust seasonings. The zucchini will release more moisture during baking, so it’s good to simmer sauce until thick to reduce excess water.
Prepare ricotta mixture by adding ricotta, egg, parmesan cheese, and parsley to a bowl. Mix well.
In an 11x7 baking dish, add ½ cup of sauce. Add 1 layer of zucchini ribbons, and top with ⅓ of the remaining sauce.
Add ½ of the ricotta mixture, followed by ½ cup of mozzarella cheese.
Repeat another layer with zucchini noodles, meat sauce, ricotta mixture and cheese.
Add a 3rd layer of zucchini noodles, and top with the remaining meat sauce and mozzarella cheese.
Cover baking dish with foil, and bake for 30 minutes covered.
Remove foil from baking dish, and bake for another 20-25 minutes uncovered. This allows the cheese to become bubbly, and also helps reduce the excess moisture from the zucchini.
Allow to cool before slicing and adding to meal prep boxes.