Delicious low-carb lasagne

7 Jul 2020

A classic dish with simple swaps that make it full of fibre and super low on carbs!

60 minutes, GLUTEN-FREE, KETO, 4 servings

Ingredients for the sauce: 

  • 2 tablespoons olive oil
  • 100 g minced turkey
  • 150 g minced beef
  • 1 stalk of celery, chopped
  • 1 carrot, grated
  • 2 garlic cloves, crushed
  • 240 g of canned tomatoes
  • a teaspoon of dried basil
  • a teaspoon of dried oregano
  • a teaspoon of thyme
  • Salt & pepper

Ingredients for cheesy sauce:

  • 200 g of ricotta
  • 50 g of mozzarella
  • 50 g of parmesan, grated
  • 1 egg
  • 1 teaspoon of garlic powder
  • A pinch of salt

Ingredients for layers:

  • a teaspoon of butter
  • 2 medium courgettes
  • a pinch of salt


  • Preheat the oven to 200 °C.
  • Use a mandolin to slice the courgette lengthwise into 0.4 cm thick slices. Salt them and set aside.

  • Chop the onion and sauté it in olive oil till golden. Add the crushed garlic, meat and spices and stir so the meat breaks down and releases its juices.
  • Add the diced vegetables to the meat, cover the pan and bring the heat to a minimum. Cook for 5 minutes or so.
  • Add tomatoes and extra seasoning if needed. Cook for 20 minutes
  • While the Bolognese sauce is cooking, dab the excess water from the courgette sheets with a paper towel. This will prevent your lasagne from being too wet. 
  • In a clean bowl, mix the grated mozzarella, parmesan, ricotta, egg, garlic powder and salt.
  • Butter the baking pan and pour a few tablespoons of Bolognese sauce on the bottom.
  • Layer courgette sheets on the bottom – in two layers.
  • Place a few tablespoons of Bolognese sauce on courgette sheets, then sprinkle with the cheesy sauce and spread it.
  • Add another layer of courgette sheets and repeat the process as long as you have enough filling. 
  • Finish it with a layer of courgette slices and sprinkle the remaining of cheese sauce on top.
  • Place the baking pan in the oven and bake till the top gets golden and brown around the edges.
  • Take it out of the oven and let it sit on the counter for 10 minutes.
  • Serve with a big bowl of green salad.