Low-carb lasagne

All the flavour of the original but without heavy pasta.

  • 20 mins preparation
  • 3 hrs cooking
  • Serves 6
  • Print
Layers of sliced zucchini, bolognese sauce and cheese turn this family favourite into a low carb wonder.


Low-carb lasagne
  • 1 tablespoon extra virgin olive oil
  • 2 (300g) brown onions, chopped finely
  • 2 cloves garlic, chopped finely
  • 1 large (180g) carrot, chopped finely
  • 2 sticks (300g) celery, chopped finely
  • 3 rashers (220g) bacon, chopped finely
  • 500 gram pork mince
  • 500 gram veal mince
  • 1 cup (250ml) red wine
  • 2 tablespoon tomato paste
  • 2 x 400g cans chopped tomatoes
  • 3 medium (360g) zucchini
  • 100 gram grated mozzarella
Cheese sauce
  • 50 gram butter
  • 1/3 cup (50g) plain flour
  • 2 cup (500ml) milk
  • pinch freshly grated nutmeg
  • 1/2 cup (40g) grated parmesan


To make low-carb lasagne
  • 1
    Heat oil in a large frying pan over a medium-high heat. Add onion, garlic, carrot, celery and bacon. Cook, stirring, for 5 minutes, or until softened. Add minces, cook, stirring, until browned. Add wine, cook, stirring, for about 20 minutes. Add tomato paste, chopped tomatoes and simmer, uncovered, for 2 hours or until very thick. Season well with salt and freshly ground black pepper.
  • 2
    To make cheese sauce, melt butter in a medium size saucepan over a medium heat. Add flour, cook, stirring, for 1 minute, or until mixture thickens and bubbles. Gradually add milk, stirring constantly. Cook, stirring, until mixture boils and thickens. Stir in nutmeg and parmesan.
  • 3
    Preheat oven to 200°C (180°C fan-forced). Spoon mince mixture into a large, shallow, overproof dish. Slice zucchini lengthways. Arrange zucchini slices, overlapping slightly, over mince mixture, then spread the cheese sauce over the top. Sprinkle with mozzarella.
  • 4
    Bake for 40 minutes, or until browned. Serve.


Suitable to freeze. Not suitable to microwave.

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