Low Carb Lasagna – 7 heavenly delicious and healthy recipes!

On a low-carb diet, we avoid foods rich in carbohydrates. Pasta, potatoes, rice and many types of fruit are removed from the menu. Fortunately, these days you can find many low-carb alternatives to many delicious dishes. Lasagna and pasta are among many people's favorite dishes. But the delicious combination of cheese, minced meat sauce and pasta unfortunately thwarts almost all diet concepts. Are you trying to cut out carbs but miss Italian cuisine? With our recipes for low carb lasagna you can enjoy the classic without having to have a cheat day. Almost all vegetables that can be cut into slightly wider strips are suitable for this - for example zucchini, eggplant, kohlrabi or white cabbage. You can find a vegetarian version and how you can make low-carb pasta yourself in our article!

The ultimate low carb lasagne with zucchini

In this lasagne recipe, instead of the carbohydrate-rich noodles, thinly sliced ​​zucchini is placed between the layers. The result? An extremely delicious dish that not only tastes good, but is also healthy and will fill you up for a long time.

Ingredients:

• 2 Zucchini
• 350 grams of ground beef
• 1 medium onion
• 1 clove of garlic
• 1 can of tomatoes, chopped
• 1 tbsp tomato paste
• 1 tbsp olive oil
• 200 Gramm Ricotta
• 125 grams grated cheese (mozzarella, Gouda or mix)
• 50 Gram Parmesan
• 1 No
• Salt, pepper, dried oregano, fresh basil

Preparation:

• Preheat the oven to 200 degrees.
• Dice the onion small and sauté in a large pan with a little olive oil.
• After 2-3 minutes, add the minced meat and chop it up with a spatula. Fry until cooked through.
• Add tomato paste and garlic and stir well. Add the canned tomatoes and season. Cover and simmer at low temperature for about 30-40 minutes. Stir occasionally.
• In the meantime, cut the zucchini into thin, wide slices. To do this, use either a knife, a slicer or a peeler. Salt and set aside for 10 minutes.
• Preheat a grill pan to medium heat and pat the zucchini dry with a towel. Grill them for 2-3 minutes per side.

• In a bowl, combine the ricotta, parmesan and egg and stir well.
• Pour half of the Bolognese sauce into a baking dish. Place the zucchini slices on top so that everything is well covered.
• Spread half of the ricotta and egg mixture over the top.
• Repeat the process in the following order - Bolognese sauce, zucchini slices, ricotta mixture and sprinkle everything with the grated cheese.
• Cover the baking dish with aluminum foil and bake for 20 minutes.
• Remove foil and bake for another 5-10 minutes.
• Serve with fresh basil and enjoy!

Light low carb lasagna with eggplant

This gluten-free, flavor-intensive and low-carb lasagna contains a special and surprising ingredient: eggplant! This vegetable is aperfect replacement for the traditional noodlesand is rich in vitamins and potassium, the value of which you should definitely have checked more often if you are on a keto diet, for example.

Ingredients:

• 2 large eggplants
• 2 cloves of garlic
• 500 grams of ground beef
• 1 can diced tomatoes
• 1 No
• 400 grams of ricotta cheese
• 200 grams grated mozzarella
• 100 grams grated Parmesan
• Salt, pepper, Italian herbs
• Basil, fresh
• 3 tbsp olive oil

Preparation:

• Preheat the oven to 190 degrees.
• Cut the eggplant into thin slices, sprinkle with salt on both sides and let rest for 10 minutes.
• In the meantime, cook the Bolognese sauce. Heat olive oil in a pan. Briefly fry the onion and garlic in it. Add the minced meat and continue to stir-fry for about 10 minutes. Add the canned tomatoes, season and simmer covered for 20 minutes over medium heat.
• Grill the eggplant slices in a grill pan for 2-3 minutes per side.
• Mix the egg, ricotta, 150 grams of mozzarella and 80 grams of Parmesan in a bowl and season with Italian herbs.
• Pour half of the sauce into a baking dish. Arrange the eggplant slices on top and spread them generously with the ricotta mixture. Repeat the process and finally sprinkle the sauce with the remaining mozzarella and Parmesan.
• Cover with foil and bake for 45 minutes. Remove the foil and return to the oven for another 5 minutes until the cheese turns golden brown.

Recipe with white cabbage and bechamel sauce

An extremedelicious and heartyLow carb recipe your whole family would love. Plus, it's a great way to get your kids to eat up that extra portion of veggies!

Ingredients:

• 300 grams of white cabbage leaves
• 1 carrot
• 100 grams of celeriac
• 1 small stalk of leek
• 1 can diced tomatoes
• 1 clove of garlic
• 2 tbsp olive oil
• 300 grams of ground beef
• 2 tbsp tomato paste
• 100 grams of crème fraiche or ricotta
• 100 grams of grated cheese
• 50 ml red wine
• 1 tsp sugar

Preparation:

• Preheat oven to 220 degrees.
• Blanch cabbage leaves in boiling salted water for 3-4 minutes. Remove, pat dry and cut out the stalk in a wedge shape.
• Heat oil in a pan and fry minced meat. Dice the celery, leek and carrot and add them and cook for 2 minutes. Stir in the tomato paste and garlic and deglaze with red wine. Add tomatoes, season and simmer over medium heat for 20 minutes.
• Layer the white cabbage and Bolognese sauce alternately in a baking dish. At the end, spread the sauce with crème fraîche and sprinkle the cheese on top.
• Bake for 30 minutes.

The perfect recipe for lasagne with kohlrabi

Another delicious and quick recipe that is low in carbohydrates andhas a lot of protein.

Ingredients:

• 3 large kohlrabi
• 500 grams minced meat, mixed
• 1 onion
• 2 cloves of garlic
• 1 can diced tomatoes
• 1 tbsp tomato paste
• 200 grams of herb cream cheese
• 1 cup of fresh cream (200 grams)
• 150 grams of grated Emmental cheese
• 1 NO
• Salt, pepper to taste
• 1 tablespoon each oregano, marjoram and cumin

Preparation:

• Preheat oven to 200 degrees.
• Peel the kohlrabi and cut into thin slices. Cook in boiling salted water until cooked al dente. Drain well.
• Dice onion and garlic.
• Heat a large pan and fry the minced meat until crumbly. Add onion and garlic cubes.
• Stir in the tomato paste and season everything with the oregano, marjoram and cumin.
• Add the tomatoes and cream cheese to the pan. Season with salt and pepper and simmer for 10 minutes.

• Whisk the egg with the crème fraîche and season with nutmeg, salt and pepper.
• First line the bottom of a baking dish with kohlrabi slices and spread the minced meat sauce on top.
• Repeat the process and finally brush the sauce with the crème fraîche mixture. Sprinkle the Emmental cheese on top.
• Bake until golden brown, about 30 minutes.

Lightning-quick recipe with cauliflower

Anyone who follows a low-carb diet knows how versatile cauliflower is. In this recipe we will show you how you can make cauliflower pasta sheets yourself!

Ingredients:

• 900 grams of cauliflower
• 4 Owner
• 120 grams of Parmesan, grated
• 450 grams of minced meat
• 1 onion
• 3 cloves of garlic
• 1 can chopped tomatoes
• 120 ml red wine
• 230 ml sour cream
• 120 ml whipped cream
• 130 grams of grated cheese of your choice
• Salt, pepper

Preparation:

• Preheat the oven to 200 degrees.
• Finely dice the onion and garlic and fry in a pot.
• Add the minced meat and fry until completely cooked through.
• Stir in tomato paste and diced tomatoes.
• Deglaze with red wine, season and simmer for about 20 minutes.
• Line a large baking dish with baking paper and grease it with a little oil.
• Chop cauliflower very finely in a blender.
• Microwave cauliflower for 2 minutes, stir and cook for another 2 minutes.

• Let it cool and use a cloth to squeeze out the liquid until it is completely dry.
• Stir together cauliflower rice, eggs and spices. Spread the dough evenly on the baking paper and bake on the lower rack for about 15 minutes.
• Allow to cool and cut into large pieces like lasagna sheets.
• Bring sour cream and heavy cream to a boil in a small saucepan and remove from heat. Stir in the cheese and season with salt and pepper.
• First spread the Bolognese sauce in a baking dish, then add the cauliflower leaves and the cheese-cream sauce on top. Sprinkle with grated Parmesan.
• Bake for about 30 minutes.

Low carb lasagne with Fathead noodles

Fathead pasta is made from eggs and cheese and is a great substitute for traditional pasta. You can also use the dough to bake various low-carb breads and cakes!

Ingredients Fathead Noodles:

• 80 grams of almond flour
• 180 grams of grated mozzarella
• 2 tbsp cream cheese
• 1 No
• pinch of salt

Ingredients for lasagna:

• 3500 grams minced meat, mixed
• 1 onion
• 1 clove of garlic
• 1 carrot
• 1 stick of celery
• 1 can diced tomatoes
• 1 tbsp tomato paste
• 2 tbsp olive oil
• 50 ml vegetable broth
• 70 ml red wine
• 100 grams grated Gouda
• Salt, pepper, pinch of sugar

Preparation of fathead noodles:

• Place the mozzarella and cream cheese in a small saucepan and let melt over low heat.
• Add the egg, salt and almond flour and form everything into a dough. Place in the freezer for 10 minutes.
• Spread the Fathead dough evenly in a baking pan lined with baking paper.
• Bake at 200 degrees for 10-12 minutes. Allow to cool completely and cut into large sheets.

Preparation of low carb lasagne:

• Dice the onions, garlic, carrots and celery into small pieces.
• Heat oil in a pan and fry the minced meat until light brown. Add onions, garlic and vegetables and fry briefly. Stir in the seasoning and tomato paste.
• Deglaze with red wine and let it simmer completely, uncovered.
• Add the broth and tomatoes. Season with salt, pepper and sugar. Bring to the boil, reduce heat and simmer covered for 1 hour.
• Layer the sauce and Fathead pasta on top in a baking dish and then sprinkle with grated Gouda.
• Bake on the middle shelf for about 30 minutes.

Vegetarian lasagne with spinach

Low Carb Lasagne, diealso vegetarian? That sounds too good to be true, right?

Ingredients:

• 4 Zucchini
• 1 can chopped tomatoes
• 2 tbsp tomato paste
• 100 grams of spinach
• 1 onion
• 3 cloves of garlic
• 1 No
• 400 Gramm Ricotta
• 400 Grams Mozzarella
• 50 grams of grated Parmesan
• 1 tbsp olive oil
• Salt, pepper

Preparation:

• Preheat the oven to 200 degrees.
• Heat olive oil in a pot and fry onions for about 5 minutes. Add garlic.
• Stir in tomato paste and diced tomatoes. Season with salt and pepper.
• Cover and simmer over low heat for about 30 minutes.
• Remove from heat and add spinach. Stir everything well and season again if necessary.
• Mix the ricotta, parmesan and egg well in a bowl.
• Cut the zucchini into thin slices and grill in a grill pan for 2-3 minutes per side.
• The first layer is the tomato sauce and on top of that are the zucchini. Spread the ricotta mixture over it and top with some mozzarella. Repeat the process and finally sprinkle with mozzarella.
• Cover the baking dish with aluminum foil and bake for 30 minutes. Remove foil and bake for another 10 minutes.