Low Carb & High Protein Lasagna

Lasagna That’s Low Carb & High Protein?

Get ready to indulge in a guilt-free, low carb, protein-packed twist on the classic Italian dish! This low carb, high protein lasagna recipe is a game-changer, and we’re not exaggerating when we say you won’t believe how delicious it is.

With layers of tender meat, creamy cheese, and fresh veggies, all wrapped up in a low-carb package, this dish is a must-try for anyone looking to reduce their carb intake and get some more protein without sacrificing flavor.

Low Carb High Protein Lasagna | Prepping Veggies

Let’s make our classic lasagna with a twist and start by replacing the lasagna noodles with squash for a pasta free low carb experience.

So the first step is you’re going to get one to three yellow squash depending on their size. You can also use zucchini but when I went to the farmers market this was the most beautiful perfectly in season gorgeous option available, so I went with the yellow squash.

Slice off the head first and then you’re going to slice them lengthwise in as thin as possible. This is going to mimic the lasagna noodle. How many squash you use will depend on their size. I had jumbo sized squash available, but chances are you will find small to medium squash in your local grocery store. Which is why you might need up to three squash to complete your recipe, while I will probably only need one.

As you do this you’re going to lay them onto paper towels as you would with bacon just to absorb some of the moisture.

Another way that you you can also do this as to use a mandoline to get even slices I just find slicing by hand to be a faster option for me today.

After the yellow squash noodles are sliced, we’re just going to set them to the side to be used later.

Next up we’re going to dice one green bell pepper, then we chop one onion. Next we mince four cloves of garlic. And set them aside.

You will also need sliced mushrooms and chopped spinach for this recipe. You can do this from fresh. A time saver I like to use is to buy pre-sliced mushrooms, then all you have to do it wash them. I also use a whole bag of frozen chopped spinach. It’s a lot easier and faster that way.

Low Carb High Protein Lasagna | Meat Sauce

Next we’re going to get started with our meat sauce. Have a large pan on your stovetop. Turn the heat to medium low, then add 2 tbsp of olive oil, one pound of ground turkey and 1 pound of ground beef. Using leaner meat will yield higher protein with this recipe so my recommendation is to get at least 93% lean if possible.

Once it starts to brown, we add in our green pepper, onion and garlic. Then we start adding in the spices. Add 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 tbsp of oregano, and 2 tbsp of basil. Then add a few turns of cracked pepper. And combine it in with the meat as you continue to turn it as it cooks. Now add in a little bit of water, no more than two tablespoons so it doesn’t dry out.

Now add your other ingredients: 16 oz of tomato sauce and 2 tbsp of tomato paste and we’re going to incorporate that in there really nicely. Then we’re going to cover it up and let it cook for about 10 to 15 minutes. This will allow the meat to cook through completely.

NOTE: If you’re running short on time you can replace the tomato sauce and all the spices with a rich store-bought marinara sauce. This is a real good shortcut. You can substitute in frozen green or tricolor peppers.

You want to bring your meat sauce to a boil, so if needed, turn up the burner, take off the lid and allow to boil. This should happen very quickly. If you notice it is drying out, add another 2 tbsp of water.

Then turn the burner off, cover your meat sauce, and let it sit while we do the next step. 

Low Carb High Protein Lasagna | Ricotta Mixture

Now, let’s make the ricotta mixture. This part is so easy.  You’re going to take a 15 oz container of ricotta cheese and put it into a medium sized mixing bowl. I chose part skim ricotta but you can use whole milk instead. Either one works just fine.

Then you’re going to take two tablespoons of parsley you can do fresh parsley. You can also do dried spice, which is what I’m using. Either way is fine. Dried spice is a bit of a time saver. Today, I like that!

Now we add one egg and then you just whisk it together.

For this portion of the recipe, I like using a Dutch Whisk. It works for dough and it also works for this. It’s just extremely helpful and I think it blends so nicely.

Once the ricotta mixture is fully incorporated, we will move onto the next step. 

Low Carb High Protein Lasagna | Assembly

Now, we are ready to assemble our low carb, high protein lasagna, using our meat sauce, ricotta mixture, additional veggies (sliced mushrooms and frozen chopped spinach), shredded mozzarella cheese and shredded parmesan cheese.

I have a slightly deeper casserole dish which allows me to fit all the layers in. For reference it’s 9 x 13 x 2.75 high. My casserole dish also comes with a cover, which is really lovely! If you have a casserole dish that’s less deep, you can do fewer layers.

So I like to grease the dish with a firm stick of butter then glide it along the bottom sides and corners of the entire pan. So you just want to make sure you get into every nook and cranny of it this ensures that it will slide right out.

Then preheat your oven to 350°F.

Next you put a layer of meat sauce into your casserole dish. You’re going to use about half the meat sauce you just want a nice thin layer but you want the bottom to be completely covered. You want to get it nice and flat.

Next up is our first layer of squash slices and you just sort of align them like puzzle pieces. They don’t have to be perfect but sometimes I find it helpful to have a knife on hand in case you need to slice them to make them fit better.

Next up you’re going to put half of the ricotta mixture right on top. Put some dollops down and then you just start spreading those dollops until you have an even layer.

Next up you’re going to take a one lb bag of chopped frozen spinach and you’re going to spread it out as a layer. You’re going to push it down quite a bit to create room for the rest of the layer.

Then you’re going to put down a layer of mushrooms. And just give them a nice push down.

I have about 16 oz of mozzarella I love mozzarella you can go a little lighter on the mozzarella if you’d like. Put down half the mozzarella into a layer here.

Okay next up we’re going to go back to the meat sauce and put another layer of that in. Use the other half of the meat sauce here. Then another layer of squash. Then the rest of the ricotta mixture. Then another layer of mozzarella and finally, top it with parmesan cheese. Probably around 8-10oz.

Another recommendation if you don’t have a really deep casserole dish like I have, you could leave the spinach and the mushroom layer off or chop the mushrooms very very finely and use maybe half of the spinach mixture that way you’ll have enough room. This is where using a mandoline for thinly sliced squash would also come in helpful. The thinner the slice, the more room for more layers!

Low Carb High Protein Lasagna | How To Cook

Cover the top of the casserole dish with foil and put it in the oven at 350°F for 45 minutes.

After 45 minutes, it is time to take the foil off. So now we’re going to raise the temperature to 375°F and put it in for another 15 minutes so that it can get golden brown on the top.

When it’s ready, it will be bubbling and beautiful. Remove it from the oven and let it rest for about 10 minutes.

Then we’re ready to slice, serve and enjoy!

Low Carb High Protein Lasagna | How Does It Taste?

It’s just so good! So delicious and packed with flavor, protein, nutrients, fiber and is, of course, a low carb filling meal! For more low carb recipes, click here: Low Carb Recipes. So go ahead, dig in, and experience the ultimate low carb comfort food! I hope you enjoy this recipe as much as I do!