Go Back
+ servings
Low Carb Vegetable Lasagna with White Sauce
Print

Low Carb Vegetable Lasagna With White Sauce

A classic white sauce lasagna, made with zucchini noodles and ricotta cheese. This delicious, heart warming, dish won't make you miss the carbs (or the meat either).
Servings 12
Calories 308kcal
Author Bon Appeteach

Ingredients

  • 2 Medium-Large Zucchinis
  • 8 oz. Spinach
  • 1/2 cup Carrots diced small
  • 1/2 cup Celery diced small
  • 1/2 cup Onion diced small
  • 1 tsp. Olive Oil
  • 12 oz. Ricotta
  • 3 cups Parmesan (divided)
  • 1 Egg
  • 1/4 cup Fresh Parsley, minced
  • 2 cloves Garlic minced
  • 1 tsp. Salt
  • 2 tsp. Italian Seasoning Blend
  • 1 1/2 cup Heavy Cream
  • 1 cup Shredded Mozzarella Cheese
  • *Extra salt needed for the zucchini noodles
  • 3/4 cup Crushed Pork Rinds
  • 1 tsp. Italian Seasoning

Instructions

  • 1. Preheat the oven to 350 degrees F.
  • 2. Begin by using a "Y" peeler to create about 40 zucchini strips to create 4 total layers in a 9X13 inch pan.
  • 3. Lay the strips of zucchini out onto paper towels and sprinkle salt across the tops. Allow them to rest like this while you prepare the other layers.
  • 4. Dice the carrots, celery, onion, and garlic. If using fresh spinach, roughly chop the spinach. Add the olive oil to a pan and heat to medium heat. Saute the carrots, celery and onion for 4-5 minutes. Add the garlic and cook for 30 seconds. Add the spinach in and move it around the pan until it begins to wilt. Set it aside to cool.
  • 5. In a bowl, combine the ricotta, 1 cup of the Parmesan, parsley, eggs and salt together. Set aside.
  • 6. Place the vegetable mixture you cooked into a thin mesh strainer or thick paper towel. Squeeze out as much of the liquid from the spinach as possible. Set it aside.
  • 7. In a small pot, add the heavy cream and heat to medium heat. Stir with a whisk to prevent burning on the bottom. Slowly add in the last 2 cups of shredded or grated Parmesan cheese. The sauce should be fairly thick and should coat the back of a spoon. You can check the thickness by drawing a line down the back of the spoon with your finger. If the line stays then the sauce is thick enough to use. If you feel you need to thicken it a bit, you can add more Parmesan cheese or a few tsp. of xanthan gum and whisk it in. Add additional salt to taste and the 2 tsp of Italian Seasonings. Set the sauce aside.
  • 8. Next, use a paper towel and pat the zucchini dry and wipe away the excess salt.
  • 9. Place a small amount of the white sauce on the bottom of the pan. You want just enough sauce to coat the bottom of the pan.
  • 10. Add a layer of zucchini "noodles" (my pan used about 10 across and should slightly overlap one another:).
  • 11. Add a small, thin layer of ricotta over the zucchini noodles. Then a thin layer of veggies. Followed by another thin layer of white sauce and then topped with 1/4 of mozzarella cheese.
  • 12. Repeat this step 2 more times, and then finish with the top layer ending in zucchini noodles.
  • 13. If you have extra white sauce, use it to coat the top layer of zoodles.
  • 14. In a bowl, melt the butter. Mix in the almond flour and Italian seasonings until coated.
  • 15. Cover the top the whole top of the zucchini in the almond flour mixture. Then sprinkle the remaining 1/4 cup mozzarella over the top as well. Cover with foil.
  • 16. Bake for 20-25 minutes. The sides of the lasagna should be bubbling. Remove the foil and allow it to bake about 10 more minutes. If it you want to the top to brown a bit more then broil on high for a few minutes. Make sure to watch the lasagna so the top does not burn.
  • 17. Allow the lasagna to rest for 10 minutes at least!!! This is so important! The lasagna will be too runny otherwise and is harder to cut and serve. So be patient!

Notes

Reheating instructions: Place the slice you want to reheat on foil. Bake at 350 degrees F. for about 10-15 minutes.

Nutrition

Serving: 1g | Calories: 308kcal | Carbohydrates: 10g | Protein: 16g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 846mg | Fiber: 1g | Sugar: 3g