Ultimate Low-Carb, Deep Dish Lasagna

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 319
Protein 33g
Fat 16g
Carbs 16g
Total Time 1 hour 10 minutes


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If you’re heading to a holiday party, having some friends over to watch the big game, or just needing to keep a growing family fed during these colder winter months, this ultimate low carb lasagna is perfect.

I like this recipe for a few reasons.  It’s such a hearty recipe with just a few carbohydrates.  By swapping pasta sheets used in traditional recipes, we reduce the carbohydrate count by more than 50% – this is critical if you are closely monitoring your carbohydrate intake, especially for diets like keto.

And the layers of vegetables provide the heartiness that you still need in order for the meal to be overall satisfying.  Plus, you’re “sneaking” in a variety of vitamins by using the veggies.

The only thing I caution you to do after slicing up the vegetables is drying them on paper towels.  Yeah, it’s kind of a pain in the butt but it will yield for a much better lasagna.  Vegetables carry a lot of water – this is why it’s incredibly hydrating to eat raw vegetables.  The water from those veggies can quickly accumulate in the lasagna and make for a watery, loose sauce.

So, best thing to do?  Pat them dry on a paper towel after slicing.  Then, allow them to rest on the paper towel for about 20 minutes to allow more of the water to come out.  You may still have some extra liquid in the final product when it’s fresh out of the oven, but not nearly as much if you choose to skip this step.

The last thing you’ll need is a suitable baking pan for your deep dish lasagna.  My friends over at Reynolds Kitchen sent me the Disposable Baking Pan to try out.   I can dig it.   It’s heavy duty so it supports the weight of the lasagna and it comes with a lid so it’s easy to transport.  If you’re like me, you probably don’t want to be bothered with having another thing to clean up, so these can be tossed once you’re done with the meal!  Plus, if you’re not a fan of reheating food in the microwave, the aluminum baking pan can be slipped right back in the oven to warm up and enjoy for leftovers.  I recommend just covered it again with foil as you warm it up. Look for the blue bottom for the Reynolds Kitchen brand.


Ultimate Low-Carb, Deep Dish Lasagna


ultimate low carb lasagna

Ingredients for 9 hearty servings

  • Sauce
    • 1/2 tablespoon olive oil
    • 1 tablespoon garlic, minced
    • 2/3 cup chopped onion
    • 2lb 95% lean beef (or your choice of ground meat)
    • 1 1/2 tablespoon Italian seasoning
    • pinch of sea salt & pepper
    •  1 1/2 jars (~38oz) favorite low-calorie marinara
  •  Layers
    • 20oz (~566g) part-skim ricotta cheese
    • 2 egg whites
    • 1/4 cup shredded parmesan (optional)
    • 2 medium squash
    • 2 medium (~1 1/4 lb) eggplants
    • 2 medium zucchini
  • Topping
    • 2/3 cup shredded mozzarella


Deep dish baking pan (I used Reynolds Kitchen Disposable Baking Pan with lid)

  1. Set oven to 420F.
  2. Set a nonstick skillet on medium high heat, add olive oil, garlic and chopped onion.  Sauté and brown the onions, being careful not to burn the garlic.
  3. Increase the heat of the skillet and add the ground beef.  Chop up as it cooks with the onions.  Sprinkle in Italian seasoning and sea salt & pepper and continue cooking until the meat is well chopped in the skillet (note: it is ok if there are still pink pieces).
  4. Add the marinara and fold everything together.  Reduce the heat to low, then simmer and cook for about 15 to 20 minutes to allow the flavors to meld.
  5. In a separate bowl, mix together ricotta and egg whites.  Set aside.
  6. Using a mandolin (recommended) or a sharp knife, slice the veggies vertically into strips, slightly thicker than a nickel. (Pro-Tip: Pat the veggies dry on a paper towel and allow them to rest on the paper towels for about 20 minutes or even overnight in the fridge.  This will help reduce the amount of water in the lasagna since veggies hold a lot of water.)
  7. Build the lasagna.  In a baking pan, add a layer of squash >> the meat sauce >> half of the ricotta mixture >> sprinkle of parmesan >> layer of eggplant >> meat sauce >> ricotta mix  >> sprinkle of parmesan >>  zucchini  >> remaining meat sauce  >>  mozzarella
  8. Cover with foil, then bake for 35 to 40 minutes.  For the last 5 minutes, remove the top foil to allow the top to brown.

ultimate low carb lasagna

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