Keto courgette lasagne
Low‑carb lasagne using courgette ribbons, rich beef ragu and a creamy Parmesan béchamel — perfect for keto nights.
This is my keto answer to a proper lasagne — all the gooey, meaty comfort without the pasta. Thin courgette ribbons stand in for sheets and a mascarpone‑Parmesan béchamel gives the dish that satisfyingly creamy lift.
Make it for a weekend supper or any night you want comfort food that fits a low‑carb plan. Do take the extra 15 minutes to sweat and dry the courgettes — it's the difference between neat slices and a soggy mess.
Ingredients
- 600 g minced beef
- 200 g pork mince
- 30 ml olive oil
- 1 brown onion — finely diced
- 3 garlic cloves — crushed or finely chopped
- 400 g tinned chopped tomatoes
- 30 g tomato purée
- 100 ml red wine — optional but adds depth
- 5 ml dried oregano
- 5 ml dried basil
- salt — to taste
- black pepper — to taste
- 3 large courgettes — use lengthwise slices as lasagne sheets
- 150 g mascarpone
- 150 ml double cream
- 1 egg — large
- 200 g mozzarella — shredded
- 80 g grated Parmesan
- 10 g fresh basil leaves — for garnish
- chilli flakes — optional, a pinch
Equipment
- mandoline or long vegetable peeler
- large frying pan
- saucepan
- 20 x 30 cm ovenproof dish
- box grater
Instructions
Trim the courgettes and slice lengthways into thin ribbons (about 2–3 mm) using a mandoline or a sharp knife. Lay the slices in a single layer on kitchen paper, sprinkle lightly with salt and leave to sweat for 15 minutes so they release excess water.
Heat half the olive oil in a large frying pan over a medium heat. Add the brown onion and cook for 5 minutes until soft and translucent, then add the garlic and cook for 1 minute more.
Increase the heat to medium‑high, add the minced beef and pork mince, season with salt and black pepper and brown thoroughly for 8–10 minutes, breaking up any lumps. Browning properly gives the ragu its depth of flavour.
Pour in the red wine and let it bubble and reduce for 2–3 minutes, then stir in the tinned chopped tomatoes and tomato purée. Add the dried oregano and dried basil, reduce the heat to low and simmer gently, uncovered, for 20 minutes until thickened.
While the ragu simmers, make the creamy Parmesan béchamel: combine the mascarpone and double cream in a small saucepan over a low heat and whisk until smooth. Remove from the heat for 30 seconds, then whisk in the egg and three quarters of the grated Parmesan until combined. Season with a little salt and black pepper.
Preheat the oven to 180°C fan/200°C conventional. Pat the courgette ribbons dry with kitchen paper to remove as much moisture as possible.
Assemble the lasagne in a 20 x 30 cm ovenproof dish: spread a thin layer of ragu over the base, top with a single layer of courgette ribbons (overlap slightly), spoon over some béchamel, then scatter a little shredded mozzarella and a sprinkle of the remaining Parmesan. Repeat for 2–3 layers finishing with mozzarella and the remaining Parmesan on top. Sprinkle a pinch of chilli flakes if using.
Bake in the preheated oven for 35 minutes until the top is golden and bubbling.
Remove from the oven and leave to rest for 10 minutes before slicing. Scatter the fresh basil leaves over the top and serve.
Tips
- Sweat and pat dry the courgette ribbons thoroughly to prevent a watery bake; press gently with kitchen paper before assembling.
- Brown the mince properly in batches if needed — caramelisation is where the flavour lives.
- If you want the top extra golden, switch the oven to the grill for 2–3 minutes at the end, watching closely.
- Leftovers keep well in the fridge for 3 days and reheat in the oven at 160°C fan/180°C conventional until piping hot.
- To make ahead: assemble, cover tightly and refrigerate for up to 24 hours; add 5–10 minutes to the bake time from chilled.
Substitutions
large courgettes → aubergine, sliced lengthways and pre‑grilled to remove moisture
Stays closepork mince → extra minced beef or turkey mince, same weight
Noticeably differentmascarpone → cream cheese, same weight (will be tangier and slightly denser)
Noticeably different
Nutrition
Per serving · estimated
- 800
- Calories
- 48 g
- Protein
- 8 g
- Carbs
- 64 g
- Fat
- 5 g
- Fibre
- 6 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I use aubergine instead of courgette?
Yes — aubergine works well if you slice thinly and either grill or salt and roast the slices first to remove excess moisture.
Can I freeze this lasagne?
Yes. Freeze in portions for up to 2 months. Defrost overnight in the fridge and reheat in the oven at 160°C fan/180°C conventional until heated through.
How can I stop the lasagne being watery?
Sweat the courgette ribbons for 15 minutes and pat dry; simmer the ragu uncovered until thick; avoid overloading with sauce during assembly.
Can I make this vegetarian?
Substitute the meat with a mix of chopped mushrooms and cooked red lentils or a vegan mince, and use a vegetarian hard cheese. The texture and flavour will change but it will still be satisfying.
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