Low Carb Meat Lasagna Recipes

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LOW CARB LASAGNA



Low Carb Lasagna image

A rich-tasting traditional lasagna, except for the pasta! Use 3 low-carb tortillas in place of the noodles - just don't forget to add the tortillas' carb count to this total.

Provided by Lise in Indiana

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

1/2 lb ground beef
8 ounces tomato sauce
2 tablespoons tomato paste
1/4 cup water
1/4 teaspoon onion powder
1/2 teaspoon garlic salt
1/4 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon dried oregano
2 drops liquid Splenda
1 dash crushed red pepper flakes
1/2 cup ricotta cheese
1 large egg
1/4 cup grated parmesan cheese
1/4 teaspoon pepper
1 tablespoon dried parsley flakes
4 ounces mozzarella cheese, shredded
grated parmesan cheese, as needed

Steps:

  • Preheat oven to 350ºF.
  • Spray an 7" round (2" deep) cake pan with non-stick vegetable oil spray. I use a 7" spring form pan.
  • In a heavy skillet, brown the ground beef, stirring to break it up, until no longer pink. Drain excess fat from pan.
  • Add the tomato sauce, tomato paste, water, the seasonings, and the sweetener.
  • Simmer over low heat for 5 to 7 minutes. Taste and adjust seasonings, as needed.
  • In a small bowl, combine the ricotta with the egg, the Parmesan, pepper, and the parsley.
  • Assemble lasagna : Trim 3 low-carb tortillas to 7" circles, to fit into the pan, if necessary.
  • Spread a spoonful of meat sauce in the bottom of the pan. Lay one tortilla in the bottom of the prepared pan.
  • Reserve 1/4 cup meat sauce, then use half of the remaining sauce to cover the tortilla.
  • Dollop half of the ricotta mixture over the meat sauce.
  • Reserve a couple tablespoons of mozzarella for the top. Sprinkle half of the remaining shredded mozzarella cheese over the ricotta.
  • Top with a second low-carb tortilla, and repeat the layering: meat sauce, ricotta, and mozzarella.
  • Top with a third low-carb tortilla. Spread with the reserved meat sauce and sprinkle with the reserved mozzarella and with additional grated Parmesan cheese.
  • Cover pan with foil and bake 20 minutes. Uncover and bake 20 to 25 additional minutes, till bubbly hot.
  • Remove from oven and allow to cool for 10 to 15 minutes.
  • Cut into four wedges and serve.
  • If you use a 3 net carb tortilla, each serving is about 9 net carbs.

Nutrition Facts : Calories 332.8, Fat 22.1, SaturatedFat 11.1, Cholesterol 135, Sodium 864.2, Carbohydrate 8.1, Fiber 1.4, Sugar 4, Protein 25.5

LOW CARB MEAT LASAGNA



Low Carb Meat Lasagna image

Make and share this Low Carb Meat Lasagna recipe from Food.com.

Provided by MissingWhiteWings

Categories     One Dish Meal

Time 1h20m

Yield 1 lasagna, 8 serving(s)

Number Of Ingredients 11

2 lbs extra lean ground beef
2 large zucchini
1/2 large white onion
2 teaspoons minced garlic
1 tablespoon salt
3 large chopped tomatoes
1 tablespoon dried basil
1 teaspoon dried oregano
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 1/2 cups fat free mozzarella cheese

Steps:

  • Slice the zucchini lengthwise into 1/8-inch thick strips. Place in a bowl and salt generously, tossing once or twice to coat well. Lay strips on paper towels on your work surface. Set aside 1 hour.
  • Meanwhile, spray a large saucepan with nonstick spray and set over medium heat. Add the onion; cook, stirring often, until softened, about 2 minutes. Add garlic; cook 20 seconds.
  • Add defrosted ground beef.
  • Stir in the tomatoes, basil, oregano, nutmeg and pepper. Cook, stirring occasionally, until the tomatoes start to break down and the sauce thickens, about 20 minutes.
  • Position the rack in the center of the oven and preheat the oven to 350°F.
  • Blot any moisture off the zucchini strips with paper towels. Use one third of the zucchini strips to line the bottom of a 9 x 13-inch baking pan, laying them lengthwise like you would lasagna noodles. Top evenly with one third of the sauce, then one third of the shredded cheese. Place half the remaining zucchini strips on top, as before, then top evenly with half the remaining sauce and half the remaining cheese. Repeat this process one more time: using the remaining zucchini, remaining sauce, and remaining cheese.
  • Bake, uncovered, until bubbling, about 45 minutes. Let stand at room temperature for 10 minutes before slicing into 8 pieces; serve.

ULTIMATE LOW-CARB ZUCCHINI LASAGNA



Ultimate Low-Carb Zucchini Lasagna image

Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!

Provided by Fioa

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Zucchini Lasagna Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

cooking spray
1 ½ large zucchinis, thinly sliced lengthwise
1 tablespoon olive oil
1 pound ground beef
1 ½ cups low-carb marinara sauce
2 teaspoons salt, divided
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 (8 ounce) container ricotta cheese
1 egg
½ teaspoon ground nutmeg
2 cups shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
  • Pat dry zucchini slices with a paper towel to get rid of excess moisture.
  • Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
  • Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
  • Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

Nutrition Facts : Calories 423.9 calories, Carbohydrate 14.9 g, Cholesterol 117.4 mg, Fat 26.8 g, Fiber 2.7 g, Protein 30.4 g, SaturatedFat 12 g, Sodium 1426.6 mg, Sugar 7.6 g

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