Low Carb Roasted Vegetable Lasagna


"I love lasagna, but it's a terrible diet food! All that fat and all those carbs, and together! So I made two recipes of my own, one that is low carb to suit my parents' diet, and one that is low fat to suit my own diet. Here's the low carb version."
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70 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  1. Preheat oven to 450.
  2. Slice the zucchinis into thin strips and cut the peppers into flat pieces.
  3. Spray a few baking sheets, and put the zucchini slices and red peppers in a single layer on the baking sheet. (this may take two rounds in the oven)
  4. Spray the veggies lightly with cooking spray and sprinkle salt on lightly.
  5. Put the baking sheets in the oven for 10-15 minutes, or until veggies start to brown a little.
  6. Meanwhile, brown the ground beef in a saucepan.
  7. Drain the ground beef, and add the tomato sauce. Let simmer for 10 minutes.
  8. At the same time, mix the ricotta cheese, 3 1/2 cups of mozzarella, the parmesan, the eggs, and the Italian seasoning in a bowl.
  9. Reduce the oven heat to 375.
  10. Spray a 9"x13" pan with cooking spray.
  11. Put half the zucchini slices in a layer on the bottom of the pan.
  12. Spread with 1/2 of the cheese mixture, then 1/3 of the sauce.
  13. Place the red pepper slices in a layer on the sauce, then the other half the cheese mixture and another 1/3 of sauce.
  14. Put the other half the zucchini slices on top, then the last 1/3 of sauce.
  15. Sprinkle the saved 1/2 cup of mozzarella on top.
  16. Cook for 30 minutes or until cheese on top is bubbly.
  17. Let cool for 10 minutes and slice into 12 servings.


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