No-Pasta Lasagna

May 10, 2023May 10, 20230 14
Low carb and low calorie No-Pasta Lasagna recipe
in Main

Prep

30 min

Cook

50 min

Ready In

80 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs lean ground beef
1 1/2 lbs Italian sausage
2 cups mushrooms , sliced
4 cups sugar-free spaghetti sauce
3 lbs zucchini or 3 lbs peeled eggplants , sliced thin lengthwise
2 cups low-fat ricotta
1/2 cup chopped basil
4 cups low fat mozzarella , shreds
1 cup low-fat parmesan cheese , fresh grated
1 cup onion , chopped
3 garlic cloves , chopped
dry oregano
thyme
salt
pepper

Nutrision Information

Servings Per Recipe
8
Calories
424
Sugar
14g
Fat
23g
No-Pasta Lasagna is a delicious and healthy alternative to traditional lasagna. It is a great way to incorporate more vegetables into one's diet, as it uses sliced zucchini or eggplant in place of the typical lasagna noodles. This recipe is particularly advantageous for those monitoring their carbohydrate and calorie intake. Moreover, it is a great option for those following a low-fat diet. Notably, this recipe is quick and easy to prepare, making it a perfect mid-week meal for busy individuals.

Instructions

1.In a large skillet, cook ground beef, sausage, onions and mushrooms. Cook until meat is no longer pink. Drain excess fat.
2.In a large bowl, combine ricotta cheese, basil, oregano, thyme, salt and pepper.
3.Preheat the oven to 375°F. Grease a large baking dish.
4.Spoon a thin layer of spaghetti sauce into the bottom of the baking dish. Layer half the sliced zucchini or eggplant onto the sauce.
5.Cover sliced zucchini or eggplant with half of the cheese mixture, then top with half of the meat mixture.
6.Pour half of the spaghetti sauce over the meat.
7.Repeat layers until everything is used up.
8.Cover lasagna with foil.
9.Bake for 25 minutes. Remove foil and continue to bake for an additional 25 minutes.
10.Remove from oven and let it rest for 10-15 minutes before serving.

PROS

This No-Pasta Lasagna is a low-carb and low-calorie alternative to traditional lasagna.

The use of zucchini or eggplant allows for extra veggies to be incorporated into one’s diet.

It is also quick and easy to prepare.

CONS

The use of low-fat cheese and meat may result in a drier taste compared to traditional lasagna.

Some individuals may not appreciate the texture of zucchini or eggplant as a replacement for pasta.

HEALTH & BENEFITS

This recipe is particularly healthy as it is low in carbohydrates and calories.
It is also a great source of protein and contains a variety of vegetables that are rich in vitamins and minerals.

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