Low Carb LasagnaJanuary 13, 2023
Lasagna is a dish that most people love, but when you are trying to cut carbs, it can be a food that is “off limits”. But not with this recipe. While this lasagna is lower in carb than the traditional lasagna, it doesn’t mean it is low on flavor. You still get that full flavor of meat sauce and herbs with the layers of protein packed ricotta and mozzarella cheese that bring this dish together. It can be a quick weeknight dinner by using your favorite pasta sauce or you can make your own sauce and really build up those flavors. Either way, you won’t feel guilty for indulging in a piece of low carb lasagna and your family will enjoy it too.
This easy low carb lasagna recipe is meaty, cheesy, and packed full of flavor in every bite. Homemade lasagna is better than any restaurant version by far and it feeds a crowd for way less than going out to eat.
Low Carb Lasagna
- 2 lbs of ground meat of choice (we used ground mild Italian chicken sausage)
- 4 low carb cauliflower pizza crusts
- 15 oz container of ricotta or cottage cheese
- 16 oz mozzarella cheese
- 24 oz of low or no sugar added pasta sauce
- 8 oz parmesan cheese
- In a large skillet brown the ground meat until cooked thoroughly.
- Add pasta sauce to meat and heat thoroughly.
- Assemble the lasagna in the order below in baking dish of your choice (we used 8x11).
⅓ of the meat sauce
2 low carb cauliflower crusts
½ of the ricotta or cottage cheese
½ mozzarella cheese
- Repeat the steps above one more time in same order.
- Top the final layer with the mozzarella and parmesan cheese.
- Bake in oven at 350 degrees for 35-45 minutes or until cheese is bubbly.
Low Carb Lasagna Nutritional Info
Calories 359; Carbohydrates 9.9 grams; Fat 15.8 grams; Protein 34.3 grams
|Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.|
ABOUT THE AUTHORNathan Lucas always had a passion for cooking and did a lot of it as a teenager. He never thought he would have the opportunity, but after moving to California he decided to take a leap and in 2008 he started culinary school at The Art Institute of Orange County. He has been working in the food industry for several years now and has adapted many of his recipes to be WLS friendly. See more recipes by Nathan!