Low-Carb Lasagna

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After giving birth, I’ve struggled to get my energy back. I discovered Kelly Leveque’s Body Love a few months back, which is all about regulating blood sugar with an easy formula: Fiber, fat, greens, and protein. The other part of the formula is to lower starchy carbs (like bread and potatoes). I’ve found my energy finally returning as I stay consistent with eating this way (and I’ve lost those stubborn remaining pounds). I’m constantly experimenting in the kitchen to make meals that fit the formula and taste good. This lasagna turned out perfectly the very first time I made it so I had to share. It is definitely going to be a new regular around here!


4 mini casserole dishes (I like these). You can make this in one large pan, you’ll just have to eyeball the amounts
Mandoline or very good knife skills!


3-4 large zucchini
1 lb ground beef or chicken. You could also use mushrooms instead of meat.
25-ounce pasta sauce (I like sauce with no added sugar)
3 cloves garlic
2 teaspoons Italian seasoning
1-2 teaspoons crushed red pepper flakes
1.5 cup full-fat ricotta
3.5 cups mozzarella cheese, divided
1.5 cups parmesan cheese, divided
1 egg
2 tbsp olive oil
Salt and freshly ground black pepper
optional: I added a couple tablespoons inulin powder to the sauce for extra fiber!

Preheat oven to 375. Slice the zucchini lengthwise (be careful with the mandolin)! About 1/8 inch thick is perfect. Sprinkle the slices with salt, and lightly grill stovetop for about 1 minute per side, using a bit of oil or spray. Then, place on a paper towel and let sit for 10 minutes. This will help remove excess water.

While zucchini sits, add 2 tablespoons of olive oil to a large pan and heat over medium. Add ground meat or mushrooms, garlic, Italian seasoning, and red pepper flakes. Break apart meat as you cook. After 6-7 minutes, once the meat is browned, add pasta sauce. Bring to a boil, then reduce heat and let the sauce simmer for 5 minutes.

In a separate bowl, mix together 1 cup parmesan, all ricotta, 2.5 cups mozzarella, and egg.

Spread 1/4 cup of the meat sauce into each of the mini casserole pans. In a single layer, lay the zucchini on top of the sauce (you may need to cut the pieces so they cover the surface area perfectly). Then, spread 1/4 cup of the cheese mixture into each of the casserole dishes. Complete these three layers one more time in each of the casserole dishes (sauce, zucchini, and cheese, in that order). After you have added two layers total, top off with the remaining zucchini, remaining sauce, and lastly, sprinkle the leftover mozzarella and parmesan over each dish.

Bake the lasagna for 25 minutes, broiling at the end until cheese is lightly browned and bubbling. Watch while you broil so they don’t burn!