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 2 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
Calories 413kcal
Author Mira

Ingredients

  • 150 g boiled spinach about 3/4 cup
  • 3 hard boiled eggs
  • 1/2 cup black olives
  • 500 g mascarpone about 2 cups
  • 5 VERY FAT and STRAIGHT zucchini
  • 200 g shredded mozzarella cheese

Meat Sauce

  • 1/2 onion
  • 200 g brown mushrooms about 16 small
  • 500 g ground beef
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 1 tbsp parsley
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 bay leaves
  • 2 tbsp tomato paste
  • 800 g crushed tomatoes 2 small cans
  • 1 cup water
  • 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, 1/2 cup mascarpone, 1/2 the spinach, zucchini noodles, tomato sauce, boiled eggs, zucchini noodles, 1/2 cup mascarpone, 1/2 the black olives, tomato sauce, zucchini noodles, tomato sauce and 1/2 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.

Nutrition

Serving: 1serving | Calories: 413kcal | Carbohydrates: 11.36g | Protein: 16.58g | Fat: 32.2g | Saturated Fat: 15.93g | Polyunsaturated Fat: 0.78g | Monounsaturated Fat: 5.2g | Cholesterol: 154mg | Sodium: 526mg | Potassium: 734mg | Fiber: 2.8g | Sugar: 2.62g