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Mar 19, 2014 04:00 PM

Low carb lasagna recipe

I'd like to try my hand at low carb lasagna. What are your favorite recipes? Is there a veggie you prefer - eggplant, zucchini?

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  1. When my husband was doing low carb. I made a version with thinly sliced zucchini as the noodles. The first version was *not* successful, very very watery even though my tomato sauce was reduced greatly to make it thick and I used plenty of parmesan and ricotta.

    My second attempt was better but it involved a very small amount of flour which for him was fine but if you are no carb it wouldn't be. What I did was slice the zucchini a little thicker, dipped them in beaten egg and then dredged them in whole wheat flour and fried them up. I used less than 1/4 cup of flour for a full lasagna pan. We got about 8 or 9 servings out of it so the flour contributed about 2 net carbs per serving. However I bet you could just do the egg and fry them. I never tried that.

    I found cutting the zucchini thicker and frying gave it more "body" and seemed to release some of the liquid in the frying pan. Between that, the thick sauce and the generous amount of cheese created what sliced and ate like a slightly messy, traditional lasagna. Oh- I also let it "rest" for about 15 minutes before slicing to allow the cheese to set to make it easier to slice.

    My husband low carbs it after the holidays each year so I make this at least once or twice a year. However freezing was disaster. Even cooking from a frozen state I ended up with watery mess.

    1. I have used French cut frozen green beans as a sub for lasagna noodles. Just layer your reduced carb sauce between layers of green beans, and use the cheese(s) you like. It does taste best with a good meat sauce. And we like this in the dead of winter best. I am not a fan of these green beans in any other way.

      1. I like eggplant myself, but DH doesn't care for it so I usually use zucchini. I cut them into 1/8-1/4" planks (so not tooooooo thin) and salt, blot and grill them first to remove as much moisture as possible. I also use extra firm tofu sometimes, instead of or in addition to zucchini. If you press out as much moisture as possible and cut it into thin planks, it works really well. I have a feeling tofu skins would probably be great too but I haven't tried them yet.

        I make my tomato/meat sauce extra thick and use plenty of grated parmesan (it seems to soak up the liquid well). I also drain my ricotta very well, if I use it (sometimes I just do mozz and parm). If you use these tricks and then let it set up for 20 mins or so after taking it out of the oven, you shouldn't have any issues with excess liquid.

        1. I make mine with thin sliced eggplant, oiled and roasted with S and P.
          I mix ricotta with an egg, S, P, dried parsley or basil and some parm.
          I use mozz and parm.
          Tomato sauce. No meat. I find that the eggplant is heavy enough. My favorite sauce to use with this recipe is Trader Joes fresh tomato in the red can with green label. For some reason, it goes really well with the eggplant ( lighter) and doesn't taste the same if a "cooked" sauce is used.

          Layer it three times.Top and bottom with sauce. Ricotta in the middle and thick. Bake until bubbly.

          This is my favorite lasagna. I like it better than lasagna with pasta!

          1 Reply
          1. re: sedimental

            do you roast the eggplant slices first, so the water evaporates before layering it?

          2. I had a version where the zucchini was sliced kind of thick and long and grilled, then layered as a plated "free form" lasagna.... The grilling (or roasting) would probably be best for a layered casserole version as well to get rid of excess liquid