Low Carb Lasagne

Low Carb Recipes Nutrition for Life

Our pasta free variation to the Italian family favourite dish is awesome. Only 9g of carbohydrate per serve of this lasagne

CategoryCooking MethodTags, Rating
Servings6 Servings
Prep Time5 minsCook Time1 hr 5 mins
Vegetable Layers
 1 eggplant
 1 large zucchini
 ½ small sweet potato
Meat Sauce
 1 brown onion
 2 cloves garlic, minced
 500 g beef mince
 1 tbsp dried oregano
 1 tbsp dried basil
 3 tbsp water
 4 tbsp tomato paste
 Salt and pepper to taste
White Sauce
 500 g ricotta cheese
 1 cup shredded tasty cheese
 4 eggs
 Pepper to taste
1

Preheat oven to 180°C.

2

Slice vegetables to approximately 1cm thickness.

3

Lay on a baking tray sprinkle with salt to help draw water out. Without adding any oil, bake vegetables for 20 minutes.

4

Sautee garlic and onion in a pan on medium to high heat for 2 minutes or until onion softens.

5

Add mince to pan, cook until browned.

6

Mix in tomato paste, oregano, basil, water and salt and pepper.

7

Reduce heat to low, simmer for a further 10-15 minutes.

8

Mix all white sauce ingredients with a fork until combined.

9

Assemble lasagne in a baking dish by adding layers of a vegetable, then the mince, then the cheese sauce. Sprinkle with parmesan cheese on the top layer.

10

Bake for 45 minutes.

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Low Carb Recipes Nutrition for Life

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Low Carb Recipes Nutrition for Life
Nutrition Facts

Servings 6


Amount Per Serving
% Daily Value *
Total Fat 25g15%
Net Carbohydrate 9g45%
Protein 39g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CategoryCooking MethodTags, Rating
Servings6 Servings
Prep Time5 minsCook Time1 hr 5 mins
Vegetable Layers
 1 eggplant
 1 large zucchini
 ½ small sweet potato
Meat Sauce
 1 brown onion
 2 cloves garlic, minced
 500 g beef mince
 1 tbsp dried oregano
 1 tbsp dried basil
 3 tbsp water
 4 tbsp tomato paste
 Salt and pepper to taste
White Sauce
 500 g ricotta cheese
 1 cup shredded tasty cheese
 4 eggs
 Pepper to taste
1

Preheat oven to 180°C.

2

Slice vegetables to approximately 1cm thickness.

3

Lay on a baking tray sprinkle with salt to help draw water out. Without adding any oil, bake vegetables for 20 minutes.

4

Sautee garlic and onion in a pan on medium to high heat for 2 minutes or until onion softens.

5

Add mince to pan, cook until browned.

6

Mix in tomato paste, oregano, basil, water and salt and pepper.

7

Reduce heat to low, simmer for a further 10-15 minutes.

8

Mix all white sauce ingredients with a fork until combined.

9

Assemble lasagne in a baking dish by adding layers of a vegetable, then the mince, then the cheese sauce. Sprinkle with parmesan cheese on the top layer.

10

Bake for 45 minutes.

ShareTweetSaveShareBigOven

Shop for Low-Carb Ingredients & Products Online!

Check out our Nutrition for Life Pantry for Recipe Ingredients & Essentials for LCHF!

Shipping Australia Wide

Timer

65 Minutes

Ingredients

Vegetable Layers
 1 eggplant
 1 large zucchini
 ½ small sweet potato
Meat Sauce
 1 brown onion
 2 cloves garlic, minced
 500 g beef mince
 1 tbsp dried oregano
 1 tbsp dried basil
 3 tbsp water
 4 tbsp tomato paste
 Salt and pepper to taste
White Sauce
 500 g ricotta cheese
 1 cup shredded tasty cheese
 4 eggs
 Pepper to taste

Directions

1

Preheat oven to 180°C.

2

Slice vegetables to approximately 1cm thickness.

3

Lay on a baking tray sprinkle with salt to help draw water out. Without adding any oil, bake vegetables for 20 minutes.

4

Sautee garlic and onion in a pan on medium to high heat for 2 minutes or until onion softens.

5

Add mince to pan, cook until browned.

6

Mix in tomato paste, oregano, basil, water and salt and pepper.

7

Reduce heat to low, simmer for a further 10-15 minutes.

8

Mix all white sauce ingredients with a fork until combined.

9

Assemble lasagne in a baking dish by adding layers of a vegetable, then the mince, then the cheese sauce. Sprinkle with parmesan cheese on the top layer.

10

Bake for 45 minutes.

Low Carb Lasagne

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