This lowcarb lasagna recipe is fast because you make it in the microwave. Like many of my recipes, this one is just one serving. It’s my experience that more of us do this by ourselves than have families that follow Atkins. If you want more than one serving it is easy to double or triple.
There’s no doubt that Italian is one of my go to comfort foods. I love the textures most of all — gooey cheese that makes strings when you bring a bite up to your mouth, tender meat in that rich sauce, and the slight chewiness of the pasta. When you kick out the pasta it’s just not as good.
Then there is the time factor, right?
Ha! Not this time!
This lasagna is made with all of your favorite ingredients plus thinly sliced zucchini in place of the noodles. I am not going to tell you that there’s no difference at all but I will say that this is delicious and enough like lasagna to make you listen to Sinatra.
Cut the lasagna lengthwise as thinly as possible but not too thin, if that makes sense. If it is too think it will get lost in the rest of the ingredients but if it isn’t cut thin enough it will be tough and under-cooked.
Use your favorite pasta sauce. Ragu has a sugar-free version called No Sugar Added Tomato Basil Sauce that has about three net carbs per 1/4 cup — which is all you will need. The nutrition info in this recipe is based on that.
I like to cook meat for my various meals all at once. It just makes things easier. Steaming the slices of lasagna takes only a few minutes, then there is assembly, then microwaving for about three minutes. After that, it’s ready to eat.
You could make this in a small canning jar so that it would be easy to take to work. You’d just assemble it and refrigerate it covered (without cooking.) When it’s time to take your lunch break take the cover off, pop it in the microwave and be prepared to have co-workers drift into the breakroom… drawn by the aroma.
Here’s a hint. If you are missing garlic bread with your Italian meals try making cauliflower as a side dish and bathing it in a garlicky butter sauce. No, the texture isn’t there but the flavor is amazing.
With 9.7 net carbs you will probably want to save this recipe for when you are no longer in induction. This low carb lasagna can also be made with eggplant slices.
Lowcarb Lasagna for One When You Need It Fast
- 1 small zucchini
- 2 oz Mozzarella
- 2 oz ricotta cheese
- 1/8 cup Ragu Light no sugar added Tomato and Basil pasta sauce
- 4 oz ground beef cooked
- 1 clove garlic grated
- Slice the zucchini lengthwise into 6 slices.
- Steam the slices until they are flexible.
- Mix the sauce and garlic with the cooked meat.
- Lay 2 slices o zucchini in the bottom of a small dish.
- Spoon half of the meat mixture on top.
- Add 1 tablespoon of the ricotta.
- Add 1 tablespoon of the Mozzarella..
- Add 2 more slices of zucchini.
- Top with a teaspoon or so of the sauce and a bit more mozzarella.
- Microwave covered for about 2 minutes. Let stand a minute or two before serving.
- It will be incredibly hot so be careful!