Paleo, low carb lasagna

Hello Italian days. Besides the fact that Italy is our neighbour country, I just looove Italian food, which is mostly based on pasta. But hey, we can do all sorts of modifications and make our favourite Italian dishes in a low carb way. I love gnocchi and spaghetti. I also absolutely adore lasagna and cannelloni. I will post all of my favourite versions, starting with lasagna.

This delicious dish is based on pasta sheets, and this is actually the main and only thing we need to replace. Well, of course you need to check your tomato sauce. They usually contain lots of sugars. We already discussed why, right? Maybe the best way is to make your own. I found one in a regular store that didn’t contain any added sugars. Some sugar is already in tomatoes, so no need to worry about that. There are different types of sugars and when you are buying your food (especially not raw), make sure there are no added sugars.

So you have some different possibilities to replace the pasta sheets with zucchini slices, eggplant (my favourite) or cabbage leaves.

I’ll give you the recipe for my favourite – eggplant pasta sheets.


Recipe for Paleo, low carb lasagna

  • 1 big eggplant - sliced
  • 1/2 kg of ground beef
  • 1 cup of tomato sauce - no sugar added
  • 1 cup of ricotta cheese
  • 1 cup of mozzarella - grated
  • 1 cup of gouda cheese -grated
  • 1 egg
  • 5 Tbsp of olive oil
  • herbs and spices to taste
  • pinch of salt and pepper

Start by grilling the eggplant slices in a pan. Usually you would need a lot of olive oil to make them juicy and tasty, but since you will cover them with meat and cheese, you can just grill them with a little bit of olive oil and salt. Sauté ground beef with olive oil and spices. I use all kind of spices depending on what I am in a mood for. Once all this is ready, mix together ricotta with half the cup of the cheeses, the egg, and the salt, pepper and parsley.

Now when you have all your things prepared, it’s time to assemble them. Put some tomato sauce on the bottom to make eggplants moist, soft and tasty. Then you layer eggplants first, meat and tomato sauce, and then ricotta mix. Repeat for as many layers as you have ingredients. Top the whole thing with the rest of your cheese.

Bake on medium heat (I bake it on 180 st Celsius) for half an hour (covered) and then 10 more minutes uncovered to make the cheese crunchier. When baked, let sit for a couple of minutes for all the ingredients to relax nicely. You will love it!

  • No grains
    no grains
  • No sugar
    no sugar