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    Home » Special Diets » Low Carb Recipes » Low Carb Lasagna with Zucchini Noodles

    Low Carb Lasagna with Zucchini Noodles

    December 11, 2017 by Mira 11 Comments

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    Low Carb Zucchini Lasagna - My PCOS Kitchen - A closeup shot of the zucchini noodles lasagna sheets. Meaty tomato sauce with cheese.
    A delicious gluten-free, sugar-free and grain-free cheesy lasagna with homemade meat sauce and zucchini noodles. 
    Jump to Recipe Print Recipe
    Low Carb Zucchini Lasagna - My PCOS Kitchen - A delicious gluten-free, sugar-free and grain-free cheesy lasagna with homemade meat sauce and zucchini noodles. #lowcarb #lasagna #lchf #glutenfree #grainfree

    This delicious Low Carb Lasagna uses zucchini instead of traditional pasta to make it grain free and gluten free! 

    Low Carb Lasagna with Zucchini Noodles - My PCOS Kitchen - A slice of zucchini lasagna on a plate with a gold brass fork on the side and a full lasagna in the background.

    Zucchini Lasagna Noodles

    I recently purchased a new attachment for my [easyazon_link identifier="B00CT9Y0HO" locale="US" tag="mypcoskitchen-20"]Kitchenaid Stand Mixer[/easyazon_link] because I thought that I could make some wonderful low carb dishes with it.  This was my first time using the [easyazon_link identifier="B072TNMLNF" locale="US" tag="mypcoskitchen-20"]Vegetable Sheet Cutter Attachment[/easyazon_link] and I decided to try it out with zucchini and see what it would look like.  Since I knew I was going to make zucchini lasagna noodles, I decided to make a homemade low carb zucchini lasagna!

    Low Carb Lasagna with Zucchini Noodles - My PCOS Kitchen - A delicious sugar-free tomato meat sauce served over zucchini lasagna noodles and cheese.

    First things first, I realized that you really do need to use vegetables that are very thick and straight.  If you use a crooked zucchini or a thin zucchini, you will barely get any noodles out of it.

    That's the only complaint I had about it.  After it slices the sheets of lasagna, it leaves a huge part of the zucchini in the machine, which is honestly too bad because it could have made more sheets if the food holder and zucchini attachments had been made smaller in size.

    My PCOS Kitchen - Low Carb Lasagna - Kitchenaid Vegetable Sheet Cutter Attachment - Zucchini Lasagna Noodles

    The core that's left is about 1.25 inches in diameter and 5 inches long so it's a huge waste.  I just chopped that into small pieces and added it to the meat sauce I made, but if you weren't going to make lasagna with it, you'd need to find another use for the extra zucchini cores that haven't been made into zucchini lasagna noodles.

    Low Carb Lasagna with Zucchini Noodles - My PCOS Kitchen - A lasagna in bake ware. Cheese is melted and toasted and we can see zucchini lasagna noodles on the side.

    My Favourite Zucchini Lasagna Recipe

    For the low carb lasagna, this is actually my dad's recipe.  My father's side of the family is Italian and pasta was always something I ate multiple times a week.  Now I may get some criticism here, but in my family we ALWAYS put hard-boiled eggs into lasagnas.  I don't know why.  That's the way we've always made them and I absolutely love it.

    For me, a lasagna without eggs is so weird.  My brother isn't a fan, but I've always loved eggs in there!  Depending on where you are from in Italy, some regions, like Naples or Sicily, like to put hard-boiled eggs in many of their dishes.

    Low Carb Lasagna with Zucchini Noodles - My PCOS Kitchen - A closeup shot of the zucchini noodles lasagna sheets. Meaty tomato sauce with cheese.

    For this zucchini lasagna recipe, I kept it really simple and just added some of my favourite fillings like mascarpone and black olives.  I usually also like to make a cheese sauce very similar to the cheese sauce I made in my Low Carb Three Cheese Cauliflower Mac & Cheese, but I was short on time and decided to just stick with mascarpone.

    I also really want to try making my Keto Paleo Sushi using this Vegetable Sheet Cutter attachment instead of using a vegetable peeler!  I bet the sushi would hold even better!

    I'm also going to try making my Keto Paleo Potstickers using this attachment and make like cannelloni instead of potstickers with the meat filling! I know that will just taste absolutely amazing! If you get the noodle attachment, you could try spiralizing some zucchinis and making this summer zucchini salad recipe! It's filled with feta cheese, tomatoes and a great dressing!

    This keto Italian breadsticks recipe would go really well with this healthy Zucchini lasagna! Just dip the breadsticks in the extra sauce to have the best low carb Italian meal!   For more pasta recipes, you'll definitely want to try my baked feta pasta recipe.

    My PCOS Kitchen - Low Carb Lasagna - Kitchenaid Vegetable Sheet Cutter Attachment with Zucchini Noodles

    Video Showing How to Make Low Carb Lasagna with Zucchini Noodles:

    Low Carb Zucchini Lasagna - My PCOS Kitchen - A closeup shot of the zucchini noodles lasagna sheets. Meaty tomato sauce with cheese.
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    5 from 3 votes

    Low Carb Zucchini Lasagna

    A delicious gluten-free, sugar-free and grain-free cheesy lasagna with homemade meat sauce and zucchini noodles. 
    Prep Time 30 minutes
    Cook Time 50 minutes
    Total Time 1 hour 10 minutes
    Servings 12 servings
    NET Carbs 8.56g
    calories 413kcal
    Protein 16.58g
    Fat 32.2g
    Cook Mira

    Ingredients

    • 150 g (5.29 oz) boiled spinach (about ¾ cup)
    • 3 (3 ) hard boiled eggs
    • ½ cup (0.5 cup) black olives
    • 500 g (17.64 oz) mascarpone (about 2 cups)
    • 5 VERY FAT and STRAIGHT (5 VERY FAT and STRAIGHT) zucchini
    • 200 g (7.05 oz) shredded mozzarella cheese

    Meat Sauce

    • ½ (0.5 ) onion
    • 200 g (7.05 oz) brown mushrooms (about 16 small)
    • 500 g (17.64 oz) ground beef
    • 3 cloves (3 cloves) garlic
    • 1 tbsp (1 tbsp) olive oil
    • 1 tbsp (1 tbsp) parsley
    • 1 tsp (1 tsp) basil
    • 1 tsp (1 tsp) oregano
    • 1 tsp (1 tsp) garlic powder
    • 1 tsp (1 tsp) salt
    • 1 tsp (1 tsp) black pepper
    • 2 (2 ) bay leaves
    • 2 tbsp (2 tbsp) tomato paste
    • 800 g (28.22 oz) crushed tomatoes (2 small cans)
    • 1 cup (1 cup) water
    • 5 (5 ) zucchini cores (leftover core after making lasagna sheets) (400g/14oz)

    Instructions

    Zucchini Noodles with the Kitchenaid Vegetable Sheet Cutter Attachment

    • Attach the vegetable sheet cutter attachment to your KitchenAid stand mixer.  MAKE SURE YOU USE STRAIGHT AND FAT ZUCCHINI!! THIN or CROOKED ZUCCHINIS will NOT give you any noodles. Cut the ends off the zucchini and slice the zucchini 5 inches long (that's the longest you can have it for the attachment).  You'll have 2-3 inches long small bits left.  
      My PCOS Kitchen - Zucchini Lasagna - Kitchenaid Vegetable Sheet Cutter Attachment
    • Attach the food holder (the black thing) and the zucchini adapter (the grey thing) to both ends of the zucchini aligning the red marks together.
      My PCOS Kitchen - Zucchini Lasagna - Kitchenaid Vegetable Sheet Cutter Attachment
    • Insert the black food holder into the attachment on the right and twist to secure. Insert the food skewer through the other side of the attachment, then through the grey zucchini adapter thing, which will then go through the entire zucchini all the way to the black food holder. 
      My PCOS Kitchen - Zucchini Lasagna - Kitchenaid Vegetable Sheet Cutter Attachment
    • Make sure the skewer is inserted all the way through the end and that there is no space between the knob and attachment.
      My PCOS Kitchen - Zucchini Lasagna - Kitchenaid Vegetable Sheet Cutter Attachment
    • Attach the thin blade attachment. Turn the stand mixer to Speed 2 or Stir and position the blade against the zucchini to process. The blade will then start to cut the zucchini into long lasagna sheets. In the beginning it may give you little sheets if your zucchini isn't straight.
      My PCOS Kitchen - Zucchini Lasagna - Kitchenaid Vegetable Sheet Cutter Attachment
    • Once the zucchini has been cut, remove the core and keep for later. Repeat for the other 4 zucchinis.
      My PCOS Kitchen - Zucchini Lasagna - Kitchenaid Vegetable Sheet Cutter Attachment
    • You'll then be left with 2-3 inches long small bits of zucchini, so repeat this entire process and it'll give you short pieces of lasagna sheets.
      My PCOS Kitchen - Zucchini Lasagna - Kitchenaid Vegetable Sheet Cutter Attachment

    Zucchini Noodles with a vegetable peeler or cabbage shredder.

    • If you don't have a kitchenaid stand mixer and its attachment, just use a vegetable peeler or a cabbage shredder to cut thin slices of zucchini!

    Meat Sauce

    • Dice the onion, slice the mushrooms, mince the garlic and dice the leftover zucchini core.
    • Add a tbsp of olive oil to a large stock pot and add the onions and garlic.  Cook for a minute and then add the ground beef.  Cook until it starts to brown and then add the mushrooms and zucchini.  Cook for another minute until soft.
    • Add the crushed tomatoes, tomato paste, water and all of the spices into the pot and stir. Put on medium-low heat and put to simmer for 20ish minutes.  Continue to stir every so often to make sure the sauce doesn't stick at the bottom of the pan. We want the sauce to simmer down and be very meaty and not very liquid since the zucchini will create water when cooked.
    • Once the sauce is ready, set aside.

    Lasagna

    • Preheat the oven to 200C/400F.
    • Slice the black olives and hard boiled eggs.  Cut the zucchini noodles into the appropriate length of the baking dish you will be using.
    • In an oven-proof baking dish (I used two 20x30cm/7x11'' to make two lasagnas) add a bit of sauce to the bottom, line with zucchini noodles, cover with more sauce, zucchini noodles, ½ cup mascarpone, ½ the spinach, zucchini noodles, tomato sauce, boiled eggs, zucchini noodles, ½ cup mascarpone, ½ the black olives, tomato sauce, zucchini noodles, tomato sauce and ½ the mozzarella cheese.
      Repeat this for the 2nd lasagna or make ONE HUGE lasagna, or make the lasagna in whatever steps you want to!
    • Bake in the oven for 30 minutes. Take it out of the oven and let cool.  
      I found that the lasagna was actually much better the NEXT day because it wasn't as liquid.  The zucchinis will make a lot of water into the lasagna so letting it rest a full day in the fridge kind of solidifies the whole thing.

    Notes

    Make sure you use STRAIGHT & FAT zucchini as the attachment will leave a pretty big piece of zucchini after it noodled it. If you use a thin zucchini, you probably won't get any zucchini sheets and if it's crooked, you'll have sheets that are crooked and full of holes.
    Tried this recipe?Mention @mypcoskitchen or tag #mypcoskitchen!
    Follow me for more Low Carb Recipes!Mention @MyPCOSKitchen so that I can see all of your goodies!!
    Nutrition Facts
    Low Carb Zucchini Lasagna
    Amount Per Serving (1 serving)
    Calories 413 Calories from Fat 290
    % Daily Value*
    Fat 32.2g50%
    Saturated Fat 15.93g100%
    Polyunsaturated Fat 0.78g
    Monounsaturated Fat 5.2g
    Cholesterol 154mg51%
    Sodium 526mg23%
    Potassium 734mg21%
    Carbohydrates 11.36g4%
    Fiber 2.8g12%
    Sugar 2.62g3%
    Protein 16.58g33%
    NET CARBS 8.56g17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

    Shares are very much appreciated, just make sure to share a link and not a screenshot.

     

    Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.

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    Mira

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Saitama, Japan

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    Reader Interactions

    Comments

    1. Diane

      January 27, 2020 at 12:22 pm

      Lasagna makes enough to feed an army so for my little family, I usually freeze half for another dinner. Has anyone tried this? How does the zucchini hold up through the freezing?

      Reply
    2. CATHY DREYFUS

      September 22, 2019 at 2:31 am

      5 stars
      Great recipe! I used a ceramic slicer and sliced the zucchini into 2mm slices.
      My Mom suggested I salt the zucchini and put it on paper towels to sweat some water out.
      I was confused by the 1/2 the Mozzarella in the instructions. Did I miss where the other half was used or did you mean 1/2 cup?

      Thanks for such a great recipe!!

      Reply
      • Mira

        September 22, 2019 at 9:31 am

        Hi Cathy,
        This recipe makes 2 lasagnas so the other half is for the 2nd lasagna.

        Reply
    3. Bertrand

      February 05, 2019 at 2:42 am

      5 stars
      Wow very healthy recipe very good!!

      Reply
    4. Virginia Weiss

      July 08, 2018 at 5:47 pm

      Thank you! I had lasagna with eggs in Taormina, Sicily and I’ve been looking for a recipe with eggs ever since.

      Reply
      • Mira

        July 22, 2018 at 2:21 pm

        It's the best thing right!!! I love my eggs in my lasagna!

        Reply
    5. Hélène Nicole

      January 29, 2018 at 1:07 am

      5 stars
      Wow, am thinking of getting the attachment. I cut it by hand it was thicker but it worked.

      Reply
    6. Gy

      January 13, 2018 at 9:55 am

      Is there anything you’d suggest to use instead of the zucchini? I miss lasagna however zucchini makes me feel extremely ill.

      Reply
      • Mira

        January 13, 2018 at 11:02 am

        You could use eggplant, daikon radish, sweet potatoes if paleo, or even cabbage/kale/swiss chard.

        Reply
    7. deb

      December 11, 2017 at 2:11 pm

      chop the spirals and freeze for next batch of vegetable soup

      Reply
      • Mira

        December 11, 2017 at 10:53 pm

        Good idea 🙂

        Reply

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    A self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager. Realizing the only way to thrive with PCOS was to change her lifestyle, Mira decided to go on a culinary journey to heal herself. By eating gluten-free, sugar-free, low-carb and keto meals, her PCOS symptoms all disappeared. Blessed with a daughter born in August 2020 and currently pregnant with baby #2, this blog is dedicated to all the women out there who want to heal themselves the natural way, learn how to cook healthy delicious food, and take control of their symptoms. Read More…

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