Lasagna is one of my favorite things in life, but as a long-distance athlete who is trying to fuel off fats instead of carbs, pasta is a rare treat.
That is where this awesome no-pasta, no-zucchini, low-carb lasagna fits into my life. Why no zucchini? Well, for one, I’m just not a fan. They are right there with eggplant for things that are edible if you cook them right, but why bother?
Watch The Sauce You Use!
One thing to really watch is what is in the sauce you use for this lasagna. The ingredients vary wildly, along with the quality. Obviously the best choice would be home made but there isn’t always time for that. Look for one with no added sugar, or at least ones with no corn syrup.
Low Carb No Pasta No Zucchini Lasagna
Lower in carbs but with all the flavor, this lasagna is a favorite of mine, that I love to make and eat all week.
Servings 8 servings
Equipment
- 9×13 casserole
Ingredients
- 1 pkg frozen chopped spinach thawed
Meat Sauce
- 1 Pound Ground Mild Italian Sausage
- 1 Pound Ground Beef
- ½ Cup diced onion
- 1 teaspoon minced garlic
- salt and pepper Kosher or sea salt preferably
- 1/2 tsp garlic powder
- 1 24 ounce jar spaghetti sauce no sugar added if you want
Cheese Sauce
- 15 Ounces Ricotta cheese
- 1 cup parmesan cheese shredded
- 2 large eggs
- 1 teaspoon dried Italian seasoning
- ½ teaspoon minced garlic
Topping
- 2 cups shredded Mozzarella cheese
- ½ cup shredded Parmesan Cheese divided
Instructions
- Preheat the oven to 375F
- Start thawing your spinache according to the package directions. You don't need it hot, just warm enough to squeeze out the excess water.
- In a large pot over medium high heat, brown and crumble the sausage and ground beef with the onion and garlic, drain any excess grease. Season with salt and pepper, and garlic powder. Stir in the marinara and turn to medium low. Let simmer while you mix the cheese sauce.
- In a separate medium mixing bowl, mix together the ricotta, eggs, Italian seasoning, garlic, and 1 cup of the parmesan cheese.
- In a large 9×13 casserole or baking dish, layer half of the meat mixture in the bottom.
- Pour your cheese sauce out evenly over the meat sauce layer you just put down and gently smooth it out.
- Squeeze as much water as you can from your chopped spinach, and spread it out evenly over the cheese sauce.
- Now the rest of the meat mixture goes on top, and gets smoothed out
- Finish off by sprinkling the mozzarella and parmesan on top.
- Bake in the pre-heated oven for 30 minutes. Remove from oven and let rest for 10 minutes before serving.
Notes
Don’t be afraid to add some fresh basil in the sauce to perk up the flavor.
Want more cheese? Add in some slices of provolone cheese for even more cheesy goodness! Meal prep tip – If you have the room and the pans, double the recipe and make two lasagnas. freeze one of them for later. To freeze the whole lasagna, assemble it in a parchment-paper-lined 9×13 baking pan and freeze. Once frozen, wrap tightly with plastic and then foil. When you are ready to serve it, remove it from the freezer, remove the foil and plastic, and bake in the oven until the internal temperature reaches 165F.
Want more cheese? Add in some slices of provolone cheese for even more cheesy goodness! Meal prep tip – If you have the room and the pans, double the recipe and make two lasagnas. freeze one of them for later. To freeze the whole lasagna, assemble it in a parchment-paper-lined 9×13 baking pan and freeze. Once frozen, wrap tightly with plastic and then foil. When you are ready to serve it, remove it from the freezer, remove the foil and plastic, and bake in the oven until the internal temperature reaches 165F.
