low-carb-veggie-lasagna

Low Carb Veggie Lasagna

A lighter take on lasagna using sliced zucchini and eggplant instead of pasta noodles. Layered with a lean beef meat sauce and creamy ricotta cheese. A satisfying gluten-free and low-carb comfort food.

Preparation Time: 30 mins
Cooking Time: 30 mins
Rest Time: 30 mins
Cooking Temp: 420°F
Difficulty: beginner
Calories: 350
Best Season:
Estimated Cost: $20

Ingredients:

Serving for:

  • 1
    lean ground beef:
    2
    lb
  • 2
    marinara sauce:
    38
    oz
  • 3
    ricotta cheese:
    20
    oz
  • 4
    egg whites:
    2
    count
  • 5
    eggplants:
    2
    medium
  • 6
    zucchini:
    2
    medium
  • 7
    squash:
    2
    medium
  • 8
    mozzarella cheese:
    0.67
    cup
  • 9
    onion:
    0.67
    cup
  • 10
    garlic:
    1
    tbsp

Instructions

1

Slice and sweat veggies.

2

Make meat sauce.

3

Mix ricotta and eggs.

4

Layer veggies, sauce, cheese.

5

Bake 35-40 mins at 420°F.

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