Who doesn’t want to dig into a pan of delicious, cheesy lasagna? But sometimes piling the layers of noodles and cheese on your plate doesn’t fit into your goals and that’s ok! Now you can have your lasagna and eat it too! This gluten free, lower carb alternative is made with zucchini and eggplant “noodles” and is a perfect compromise – you won’t even miss the traditional noodles.
This recipe is a little more labor intensive than recipes I’ve shared in the past, but it is very much worth it. I usually make it on the weekend when I have a little more time and it makes great leftovers for later in the week!
To make noodles out of the zucchini I like to use veggie peeler to get even, thin slices. Make sure you choose zucchinis that are thinner so they can fit within the peeler blade. For the eggplant, I cut the bottom so it’s flat, and slice it the long way into the thinnest slices possible.
The combination of these veggies is my favorite because they hold up nicely when baked. In order to prevent the finished lasagna from being watery, it’s important to allow the veggie slices to sit between either clean kitchen towels or paper towels to draw out the water. Lightly salt them and let them sit for at least 15 minutes while I’m preparing the filling and preheating the oven.
To assemble, I like to start with the eggplant because they cover more surface area per piece and provide a nice hearty base. I then add a layer of zucchini ribbons, then spread on some of the ricotta filling on top of that, and finally some of the meat filling. Repeat til the ingredients are gone and sprinkle the top with the shredded mozzarella!
I hope you try and enjoy this delicious, healthified version of a classic favorite italian recipe!
Low Carb “Veggie Noodle” Lasagna
Ingredients
- 1 Lb Ground Beef or Pork (see notes for a vegetarian option)
- 1 Jar Marinara Sauce
- 3 Large Zucchinis
- 1 Large Italian Eggplant
- 1 16 oz Container Part-Skim Ricotta Cheese
- 1 Large Egg
- 1/2 Tsp Oregano
- 1 Tsp Basil
- 1/2 Tsp Thyme
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 1 1/2 Cups Shredded Mozzarella Cheese
Instructions
- Preheat oven to 350 Degrees.
- In a medium skillet, brown ground meat over medium heat until fully cooked. Add 1/2 cup of the marinara to the pan and stir to combine.
- Using a veggie peeler, cut the zucchini into thin ribbons. Then using a knife, slice the eggplant lengthwise as thinly as possible. Place sliced veggies between two clean kitchen towels (or paper towels) and let rest for 15 minutes to draw out some of the water.
- While the veggies are drying out, add the ricotta, egg, spices, salt & pepper into a medium bowl. Stir until ingredients are well combined.
- Lightly grease a 13×9 baking dish. Use 1/2 cup of the marinara sauce to coat the bottom of the pan. Begin layering the ingredients into the pan in even layers, starting with a layer of eggplant then a layer of zucchini. Spread a thin layer of the ricotta mixture over the zucchini, then add some of the beef mixture on top of that. You should be able to get about 4 layers, ending with ricotta.
- Spread the remainder of the marinara sauce over the top, and cover with mozzarella.
- Cover with foil and bake for about 40 minutes, then remove foil and bake an additional 20 minutes until cheese is brown and bubbly. Cool for 10 minutes before serving.
Notes
For a vegetarian option, cook some sliced mushrooms (about a pound) over medium heat in a bit of olive oil. Stir in 1/2 cup of marinara and continue with the rest of the instructions, layering with the other ingredients.
Nutrition Facts
Low Carb “Veggie Noodle” Lasagna
Serves: 8
| Amount Per Serving: | ||
|---|---|---|
| Calories | 296 | |
| % Daily Value* | ||
| Total Fat 11.6g | 16.9% | |
| Saturated Fat 5.4g | 25% | |
| Trans Fat | ||
| Cholesterol 96mg | 32% | |
| Sodium 556mg | 23.2% | |
| Total Carbohydrate 19.4g | 6.3% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 9.6g | ||
| Protein 29.1g | ||
| Vitamin A | Vitamin C | |
| Calcium 202mg | Iron 12mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Inspired Oven