Low-Carb Lasagna
- Total time
- 1 hour 15 minutes
- Calories
- 330 kcal
- Protein
- 30 g
- Serves
- 8 squares (about 3 by 4 inches each)
This low-carb lasagna uses salted zucchini ribbons in place of pasta sheets and lean ground turkey in a rich tomato sauce. The vegetable-layer method prevents a watery bake while keeping the familiar layered main-course structure and a clearly portioned nutrition estimate.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 30 g
- Carbs
- 16 g
- Fat
- 17 g
- Fiber
- 6 g
Estimated from the listed ingredients.
- Prep
- 30 minutes
- Cook
- 45 minutes
- Wait
- 15 minutes resting
Ingredients
- 3 medium zucchini (about 2 lb/900 g), sliced lengthwise into 1/8-inch ribbons
- 1 tsp kosher salt, divided
- 1 tbsp olive oil
- 1 lb (450 g) lean ground turkey
- 3 garlic cloves, minced
- 2 cups no-added-sugar marinara sauce
- 1 tsp Italian seasoning and 1/4 tsp black pepper
- 1 1/2 cups ricotta cheese
- 1 large egg
- 1 1/2 cups shredded mozzarella, divided
- 1/4 cup grated Parmesan
Before you start
- Salting and drying zucchini is essential: it replaces the moisture-management job that dry pasta sheets perform. Eggplant may replace zucchini, but it needs a 20-minute salt-and-drain step and has a softer texture.
- Turkey can be replaced with beef or a plant-based crumble; nutrition, fat, and allergens change. This recipe contains milk and egg; check marinara for added sugar and allergens.
Instructions
- Lay zucchini ribbons on towels, sprinkle with 1/2 tsp salt, and stand 15 minutes. Pat very dry. Heat oven to 375°F (190°C).
- Heat oil in a skillet over medium-high. Brown turkey for 6 to 8 minutes. Add garlic, marinara, Italian seasoning, remaining salt, and pepper; simmer 5 minutes until thick.
- Mix ricotta, egg, Parmesan, and 1/2 cup mozzarella. In an 8-by-8-inch baking dish, layer zucchini, half the meat sauce, half the ricotta mixture, then repeat. Top with remaining mozzarella.
- Bake uncovered 30 to 35 minutes until bubbling and browned. Rest 15 minutes before cutting; the slices firm as they stand.
Meal prep, storage, and reheating
Refrigerate cooled squares for up to 3 days. Reheat covered at 350°F (175°C) until hot, uncovering for the final 5 minutes. Freeze individual portions for up to 2 months; thaw overnight before reheating.