Defeat Diabetes

Ultimate Low Carb Lasagne

2 mins read

There are always certain dishes we crave when we go low carb, and pasta is often high on the list! So, we wanted to show you that you can enjoy all of the traditional Italian flavours without indulging in any of the blood sugar-raising carbs.

We've taken the traditional lasagne and replaced pasta sheets with rows of zucchini, but you could also try using thick layers of fresh spinach instead for an even lower carb option.

Ultimate Low Carb Lasagne

A low carb alternative to the classic Italian dish, our Ultimate Lasagne is made with zucchini in place of pasta, a slow-cooked ragu and of course a crusty cheese top to dive in.
4.67 from 3 votes
Prep Time 30 minutes
Cook Time 3 hours
Meal Type Dinner
Cuisine Italian
Servings 8 People
Dietary Gluten-free


  • 6 large zucchinis, sliced lengthways, ½ cm thick
  • 1 cup mozzarella cheese grated

Meat sauce:

  • 1 tbsp olive oil
  • 100 g bacon, finely chopped
  • 1 brown onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 500 g ground beef
  • 500 g ground pork
  • cups passata
  • 2 cups beef stock
  • 2 bay leaves
  • sea salt and black pepper

White sauce:

  • 1 cup ricotta
  • 1 cup parmesan cheese grated
  • 1 egg


  • Prepare the meat sauce by heating olive oil in a large pot. Add the bacon and allow to cook and caramelise for 5 minutes. Add the onion, carrot, celery and garlic and cook over medium heat, stirring occasionally, for 10–15 minutes. 
  • Add the tomato paste and allow to cook for 2 minutes. 
  • Add the beef and pork mince to the pot, breaking up the chunks with the back of your spoon. Avoid stirring too frequently, you want the meat to build up some colour. 
  • Pour in the passata and beef stock. Add the bay leaves. 
  • Turn the heat to high and cover with a lid, allowing the meat sauce to come to a boil. Then reduce the heat to low and leave to simmer, partially covered (just ‘pop’ the lid slightly off centre) for 2–3 hours. 
  • Preheat the oven to 200°C/392°F. Place the sliced zucchinis in a grill tray or a baking tray. Place in the oven for 25 minutes to dry out. Set aside. 
  • Prepare the white sauce by combining ricotta, parmesan and egg in a bowl. 
  • To assemble the lasagne, spread a thin layer of the meat sauce on the base of an 18x28cm baking dish. 
  • Layer the zucchini slice on top and spoon over a thick layer of meat sauce to cover. Spread a layer of white sauce and a light sprinkle of mozzarella. Add another layer of zucchini to cover, followed by the meat sauce then the white sauce and mozzarella. Continue until you run out of ingredients. 
  • Cover the top with mozzarella and place in the oven to bake for 40 minutes, turning the oven to a grill setting for the last five minutes to brown the top. 
  • Remove from the oven and allow to sit for 10 minutes then serve. 


Tip: This recipe can be sliced into individual portions and frozen. We use zucchini in place of pasta sheets here. The key to this recipe is to ensure the zucchini is dried out, releasing some of its moisture so you don’t end up with a watery lasagne.
Tip: If you're looking for passata, make sure there's no added sugar.
Tip: Don't love pork? You can opt for 100% beef mince instead if you prefer.

Nutrition (per serve)

Net Carbs: 10.9gProtein: 46.04gFat: 37.21gFiber: 2.52g
Keyword Comfort food, minced beef, Mozarella, Pasta, Ricotta, Slow cooked, Zucchini

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