4.9 from 63 votes
Low Carb Lasagna
All the delicious lasagna flavour but lower in carbs. This Low Carb Lasagna is a lighter dish, packed with veggies and it's under 300 calories per portion.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 people
Calories: 341 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 3 Courgette (zucchini) thinly sliced lengthways
- 0.5 tablespoon olive oil
- 0.5 batch tomato pasta sauce
- 400 g Turkey mince
- 8 mushrooms sliced
- 1 onion diced
- 2 garlic clove crushed
- 2 tbsp Worcestershire sauce
- 120 g spinach
- 4 tablespoon 0% Fat Free Greek yogurt
- 60 g mozzarella
- 60 g cheddar cheese
Instructions
- Preheat your oven to 220°C/200°C(fan)/420°F/Gas 7.
- Put strips of 3 Courgette (zucchini) onto a baking sheet and cook in the oven for 4 minutes each side and then set aside.
- In a large pan, heat 0.5 tablespoon Olive oil and then add 1 Onion, 8 Mushrooms and 2 Garlic clove and gently cook for 3-4 minutes.
- Add 400 g turkey mince and cook for a further 5 minutes.
- Add 0.5 batch tomato pasta sauce and 2 tbsp Worcestershire sauce and simmer for 5 minutes.
- Mix together 120 g Spinach and 4 tablespoon 0% Fat Free Greek yogurt.
- Using a lasagna dish that is as long as (or longer than) the courgette strips are, add the meat sauce to the bottom of the dish.
- Add a layer of courgette.
- Add a layer of the meat sauce and a layer of the spinach mix.
- Add another layer of courgette, some more meat sauce and some more spinach mixture and finish by topping with the remaining courgette.
- Sprinkle 60 g mozzarella and 60 g Cheddar cheese on top and put in the oven.
- Bake for 20-30 minutes, until the cheese has browned.
Cup of Yum
Notes
- To stop the lasagna getting soggy, you will want to cook the courgette a little first, before layering up the lasagna.
- Let the lasagna cool for 10 minutes before serving too, this allows some of the extra liquid to soak up.
- To save some time, pre-cook the vegetable lasagna sheets ahead of time and then assemble the lasagna when you are ready to put it in the oven.
- We used courgette for the layers, but you could use aubergine or a mixture.
- If you want the top of this pasta bake to go really crispy, then you can put it under the grill (broiler) for a couple of minutes.
- Grate your own cheese rather than using the store bought pre-grated cheese. This is because it is coated in starches to prevent it from sticking in the bag. Not only does this add to the carbs, but it means that it doesn't melt as well.
Nutrition Information
Serving
1portion
Calories
341kcal
(17%)
Carbohydrates
13g
(4%)
Protein
31g
(62%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
102mg
(34%)
Sodium
402mg
(17%)
Potassium
1041mg
(30%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
3439IU
(69%)
Vitamin C
39mg
(43%)
Calcium
291mg
(29%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 341
% Daily Value*
| Serving | 1portion | |
| Calories | 341kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 102mg | 34% |
| Sodium | 402mg | 17% |
| Potassium | 1041mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3439IU | 69% |
| Vitamin C | 39mg | 43% |
| Calcium | 291mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.