Low‑carb courgette lasagne
Layers of rich beef ragu, herby ricotta and roasted courgette ribbons — all the lasagne comfort, without the carbs.
This low‑carb courgette lasagne swaps pasta sheets for thin courgette ribbons so you get all the cosy, saucy lasagne vibes without the carbs. It’s perfect as a midweek family bake or for dinner when you want comfort food that won’t ruin your macros.
The trick is to draw moisture out of the courgettes and thicken the ragu so every slice holds together. Serve with a crisp salad or steamed greens to keep the meal light and fresh.
Ingredients
- 30 ml extra-virgin olive oil
- 500 g beef mince — lean, around 10–15% fat
- 1 brown onion — medium, finely chopped
- 3 garlic cloves — crushed
- 150 g chestnut mushrooms — sliced
- 3 courgettes — large, sliced lengthways 3–4 mm
- sea salt — to taste; used for salting courgettes and seasoning
- black pepper — freshly ground, to taste
- 75 ml red wine — optional — adds depth
- 400 g tinned chopped tomatoes — one standard tin
- 30 ml tomato purée
- 200 ml beef stock — low-salt if preferred
- 5 ml dried oregano
- 15 g fresh basil — reserve a few leaves for serving, roughly chopped
- 250 g ricotta cheese
- 1 large egg
- 150 g mozzarella — shredded
- 40 g grated parmesan
Equipment
- ovenproof dish (approx 20 x 30 cm)
- baking tray
- frying pan
Instructions
Preheat your oven to 190°C fan/210°C conventional.
Slice the courgettes lengthways into 3–4 mm ribbons. Arrange the slices in a single layer on a baking tray, sprinkle both sides lightly with sea salt and leave to drain for 10 minutes.
While the courgettes drain, heat half the extra-virgin olive oil in a frying pan over medium-high heat. Add the brown onion and garlic and sauté for 4–5 minutes until soft. Add the chestnut mushrooms and cook a further 3 minutes.
Turn the heat up a little, add the beef mince and brown thoroughly for 6–8 minutes, breaking it up with a spoon so there are no large lumps. If using, pour in the red wine and bubble for 1–2 minutes to reduce.
Stir in the tinned chopped tomatoes, tomato purée, beef stock and dried oregano. Add half the chopped fresh basil and season with sea salt and black pepper. Bring to a simmer and cook, uncovered, for 20 minutes until the sauce thickens.
While the ragu simmers, pat the salted courgette slices dry with kitchen paper, brush both sides lightly with the remaining extra-virgin olive oil and roast on a baking tray in the preheated oven for 10 minutes, turning once, until just golden and pliable.
Make the ricotta layer: in a bowl beat together the ricotta cheese, large egg, half the grated parmesan, a pinch of sea salt, a little black pepper and the remaining chopped fresh basil until smooth.
Assemble the lasagne in an ovenproof dish (approx 20 x 30 cm): spread a thin layer of ragu on the base, cover with overlapping courgette slices, dot with spoonfuls of the ricotta mix, and sprinkle with a little mozzarella and parmesan. Repeat to use up the mixture, finishing with a generous layer of mozzarella and the remaining parmesan.
Bake in the preheated oven for 25 minutes until the cheese is bubbling and golden.
Remove from the oven and leave to rest for 15 minutes before slicing — this helps the layers set and makes neater portions.
Tips
- Salt and drain the courgette slices — it’s the single most important step to avoid a watery lasagne.
- Use a mandoline for even courgette ribbons; aim for 3–4 mm so they soften in the oven but keep structure.
- Make the ragu a day ahead — flavours deepen and the lasagne assembles faster. Reheat the ragu before assembling.
- Freeze any leftover slices (unbaked) in portions. Defrost fully and bake from chilled, adding a few extra minutes to the bake time.
- If the top browns too fast in the oven, cover loosely with foil for the last 10 minutes of baking.
Substitutions
beef mince → turkey mince, same quantity (500 g)
Stays closericotta cheese → mascarpone, same quantity (250 g) — richer and creamier
Noticeably differentmozzarella → grated mature cheddar, same quantity (150 g) — gives a sharper finish and deeper colour
Noticeably differentbeef mince → plant-based mince, same quantity (500 g) for a vegetarian/vegan option (use dairy-free cheeses and omit egg)
Noticeably different
Nutrition
Per serving · estimated
- 740
- Calories
- 47 g
- Protein
- 12 g
- Carbs
- 53 g
- Fat
- 3 g
- Fibre
- 8 g
- Sugar
- 800 mg
- Sodium
FAQ
Can I make this vegetarian?
Yes — swap the beef mince for plant-based mince or a cooked mix of lentils and finely chopped mushrooms. Use dairy-free ricotta/cheese and omit the egg if needed.
How do I stop the lasagne being watery?
Salt and rest the courgette ribbons, then pat them dry before roasting. Also simmer the ragu uncovered until it is noticeably thickened before assembling.
Can I assemble ahead and bake later?
Yes — assemble and cover, then chill for up to 24 hours. Add about 10–15 minutes to the bake time if baking straight from chilled.
Is this suitable for a low‑carb or ketogenic diet?
As written it’s low‑carb and suitable for many low‑carb plans; the exact suitability for keto depends on your daily carb allowance and portion size.
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