This low carb, high protein lasagna recipe is a great option for those following keto or a low-carb diet! It's super high in protein, contains healthy fats, and is customizable to your unique diet and palate!
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This recipe uses a combination of zucchini "lasagna" and green lentil lasagna pasta. Following this recipe exactly gives you 22 net carbs per serving. However, if you're looking for an even lower carb option, swap out the layer of green lentil lasagna pasta for a layer of zucchini lasagna, and that will lower the net carbs to 15.5!
If you're new to low carb, I really recommend using the green lentil pasta because it helps with the transition. It also adds protein and structure to the lasagna!
You can customize the vegetables, seasonings, and meat that are in this lasagna! For example, I love adding mushrooms, onions, and red pepper flakes. You can use ground beef, turkey, or chicken. The options are practically endless!
Nutritional yeast is a deactivated yeast. It's a yellow powder that is dairy-free, sugar-free, gluten-free, and sodium-free! It's also high in protein, fiber, and Vitamins B1, B3, B9, and B12 (or niacin). This is important when you're on a dairy-free diet because, in a typical American diet, much of our B12 comes from dairy. Because it replaces cheese in this lasagna, I do recommend using it--otherwise, you just have a vegetable casserole!
In a large skillet or pot, brown meat until cooked through.
Add bell pepper and cook for about 3 minutes.
Add in pasta sauce, garlic powder, onion powder, and spinach/kale.
Cook until spinach/kale has cooked down and sauce is heated through. Remove from heat.
Preheat oven to 400 degrees Fahrenheit.
Put about 1/2 cup of sauce in a 9x13 casserole dish and spread around.
Place one layer of zucchini lasagna noodles on top of the sauce.
Top layer of noodles with sauce and sprinkle with a tablespoon of nutritional yeast.
If using lentil lasagna sheets, place one layer of the sheets on top. If not using lentil lasagna sheets, place a layer of zucchini lasagna noodles on top.
Add sauce and another tablespoon of nutritional yeast.
Repeat the layering of zucchini lasagna noodles and sauce one more time, using the remainder of the sauce. Sprinkle with the remaining nutritional yeast.
Put into preheated oven and bake for 40-50 minutes, or until zucchini has softened.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.