Super Simple Low-Carb Lasagna

This recipe for low-carb lasagna will make you fall in love with eating low-carb!

Let’s be honest—one of the hardest things about switching to a ketogenic or low-carb lifestyle can be the thought of having to give up pasta and all those carb-laden Italian favorites—spaghetti, fettuccine, and, yes, lasagna.

But luckily for all of us, this incredibly delicious, super simple, low-carb lasagna provides all of the flavors with none of the guilt (or the carbs!)

Why Low-Carb Lasagna Tastes So Good

So what’s the secret? Believe it or not, layering rich meat sauce with thin slices of deli chicken along with sliced mozzarella cheese. The texture and flavor is indistinguishable from traditional lasagna, but with a macro ratio that fits into a low-carb lifestyle. This dish is an incredible low-carb dinner option, and we promise your family won’t even know the difference!

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This generous recipe is a great option for feeding a crowd, or make it ahead and refrigerate overnight, then cut into single servings for easy lunches on the go!

Make a loaf of Magic protein low-carb bread – and dip it into the zesty tomato sauce.

INGREDIENTS:

• 1 pound Italian sausage (mild, unless you prefer it spicy!)
• 1 pound ground beef
• ½ small onion, diced
• 2 teaspoons minced garlic
• 1 15oz. jar Alfredo sauce (choose the lowest carb option)
• 1 15oz. can petite diced tomatoes
• 1 15oz. can tomato sauce
• 16 oz. ricotta cheese
• ¼ cup Parmesan cheese
• 1 egg
• ½ tsp. Salt
• 14-16oz. sliced mozzarella cheese, sliced thin (from deli)
• 9-10oz. thinly sliced chicken breast (from deli)

STEP 1: Preheat oven to 425 degrees. In large pot or Dutch oven over medium heat, cook sausage, ground beef, onion and garlic, stirring frequently until browned.  Spoon out a little of the fat, if necessary, but keeping some fat is okay.

STEP 2: Add Alfredo sauce, diced tomatoes, and tomato sauce to meat mixture and mix until well blended.  Remove from heat and set aside.

STEP 3: Whisk egg in a medium bowl; add ricotta and salt, then mix until well blended.  Set aside.

STEP 4: To assemble lasagna, first spread ⅓ of meat mixture evenly across the bottom of a 9×13 baking dish.  Next, spread a layer of ½ of the chicken breast slices over the meat sauce, followed by a layer of ½ of the ricotta cheese mixture, followed by ⅓ of the mozzarella cheese slices.  Repeat layers–⅓ meat mixture, ½ of the chicken breast slices, ricotta cheese mixture, ⅓ mozzarella slices.  Add remaining meat mixture, sprinkle with Parmesan cheese, and top with remaining mozzarella cheese slices.

STEP 5: Cover with foil, being careful to make sure that the foil does not touch the cheese.  Bake for 25-30 minutes.  Remove foil and bake an additional 20-30 minutes, until cheese is is brown and bubbly.

STEP 6: Let cool for at least 20 minutes before serving, or, for easier cutting & serving, let cool then refrigerate overnight and cut into slices before reheating.

LOW CARB LASAGNA

4.55 from 35 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Keyword: Gluten Free, Keto, low carb

Prep Time: 3 minutes minutes

Cook Time: 1 hour hour 8 minutes minutes

Resting Time: 20 minutes minutes

Servings: 10

Calories: 618kcal

Author: Thinlicious.com

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Ingredients

  

1x2x3x

• 1 lb. Italian sausage mild, unless you prefer it spicy!
• 1 lb. ground beef
• ½ small onion, diced
• 2 tsp. minced garlic
• 1 15 oz. jar Alfredo sauce choose the lowest carb option
• 1 15 oz. can petite diced tomatoes
• 1 15 oz. can tomato sauce
• 16 oz. ricotta cheese
• 1 egg
• ¼ cup Parmesan cheese
• ½ tsp. salt
• 14-16 oz. sliced mozzarella cheese sliced thin (from deli)
• 9-10 oz. thinly sliced chicken breast from deli

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Instructions

• Preheat oven to 425 degrees. In large pot or Dutch oven over medium heat, cook sausage, ground beef, onion and garlic, stirring frequently until browned.
• Spoon out a little of the fat, if necessary, but keeping some fat is okay.
• Add alfredo sauce, diced tomatoes, and tomato sauce to meat mixture and mix until well blended.
• Remove from heat and set aside.
• Whisk egg in a medium bowl; add ricotta and salt, then mix until well blended.
• Set aside.
• To assemble lasagna, first spread ⅓ of meat mixture evenly across the bottom of a 9×13 baking dish.
• Next, spread a layer of ½ of the chicken breast slices over the meat sauce, followed by a layer of ½ of the ricotta cheese mixture, followed by ⅓ of the mozzarella cheese slices.
• Repeat layers–⅓ meat mixture, ½ of the chicken breast slices, ricotta cheese mixture, ⅓ mozzarella slices.
• Add remaining meat mixture, sprinkle with parmesan cheese, and top with remaining mozzarella cheese slices.
• Cover with foil, being careful to make sure that the foil does not touch the cheese.
• Bake for 25-30 minutes.
• Remove foil and bake an additional 20-30 minutes, until cheese is is brown and bubbly.
• Let cool for at least 20 minutes before serving, or, for easier cutting & serving, let cool then refrigerate overnight and cut into slices before reheating.

Nutrition

Calories: 618kcalCarbohydrates: 8gProtein: 43gFat: 47gFiber: 1.7g

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