Low Carb “Noodleless” Meat Lasagna


Honest ingredients such as the perfect amount of spices, a saucy meat filling, and plenty of melted cheeses are truly what a good lasagna is all about. Excluding the pasta seemed the natural thing to do, and I guarantee you won’t even miss it!

My husband and I are low carbing it together and thoroughly enjoyed this recipe with a few changes: 1 percent cottage cheese with low fat ricotta, part skim mozzarella, and eggbeaters. Also, didn’t have mushrooms or peppers–still excellent!



2 tablespoons olive oil
2 cups diced celery
½ cup diced red onion
2 pounds ground beef
15 ounces tomato sauce (no sugar added)
1 teaspoon minced fresh garlic
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper


15 ounces ricotta cheese
4 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
½ teaspoon minced fresh garlic
2 teaspoons dried Italian seasoning
1 teaspoon garlic powder
¼ teaspoon black pepper



1-Preheat the oven to 350°F. Heat the oil in a large skillet over medium-high heat. Add the celery and onion, and cook until slightly tender.

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2-Add the ground beef and cook until browned. Drain off the excess fat with a spoon or turkey baster.

3-Add the tomato sauce, garlic, garlic powder, salt, and pepper, and simmer for 2 more minutes, stirring constantly. Remove from the heat.

4-Mix the ingredients for the cheese filling together in a bowl, using only half of the mozzarella.

5-Fill the bottom of a 13×9 baking dish with the meat filling and top with the cheese filling.

6-Cover the top with the remaining 8 ounces of mozzarella cheese.

7-Bake for 45 to 50 minutes, until the top starts to become golden and bubbly.

8-Let cool for 10 minutes before slicing (the lasagna will hold together better).


You can also make this with half ground beef and half crumbled Italian sausage for even more flavor.

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