3 Low-Carb Lasagna Recipes You'll Love
These decadent dishes skip traditional pasta sheets in favor of vegetables—and still deliver plenty of cheesy deliciousness.
Photo: Tina Rupp
The Meal Oprah Loves
In her cookbook Food Health and Happiness, Oprah writes, "I thought my lasagna-eating days were done, but when I tried this dish for the first time, it was amaaaazeballs! I took one look at my plate and said, 'Where have you been all my life?'" The "noodles" here are thinly sliced (with a mandoline, if you have it) zucchini or summer squash; turnip, rutabaga or celery root; and Japanese eggplant. Ground turkey gives it great flavor and some heft (Oprah suggests buying a high-quality lean ground turkey or a boneless, skinless turkey breast that you grind yourself with a few pulses in the food processor).
Get the recipe: Turkey Lasagna
Photo: Bill Milne
The Familiar Dinner with a Small but Mighty Tweak
There's only one swap in this alternative lasagna from Keto Lunches by Stephanie Pederson—but it introduces a vegetable you may not have considered putting into the dish before. The recipe has you use kale leaves instead of sheets of pasta, though you can also sub in chard. The trick to making this sometimes-tough vegetable tender is to give it a quick dunk in boiling water, so the leaves are bright and just wilted. Then, you let them dry while you prepare the sauce ingredients, which will be well-known to any lasagna lover: Italian sausage, marinara sauce and basil. Alternate layers of kale, sauce and grated Parmesan and shredded mozzarella in a dish, and bake. It's wonderfully filling—and a serving has just 15 grams of carbs (compared to about 30 grams in traditional versions).
Get the recipe: Keto Italiano Lasagna
A New Way to Enjoy Root Vegetables' Richness
This unique recipe from Steven R. Gundry's The Plant Paradox Cookbook may be unusual, but its cheesy layers and deep flavor baked in one delicious dish keep it within the realm of the comfort-food classic. It eschews the usual tomato sauce for a rosemary- and garlic-flavored puree made with sautéed onion, parsnips, celery root and rutabaga or turnips. This root veggie sauce becomes the base of the lasagna; next come thinly sliced sweet potatoes (you only use one potato for the entire, 8-serving casserole), and a lemon-ricotta mixture. Continue layering and bake until bubbling.
Get the recipe: Root Vegetable Lasagna