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Low-Carb Lasagna

Total Time

Prep: 25 min. Bake: 25 min. + standing


12 servings

I love this recipe because you don't miss the pasta in the lasagna. It looks, smells and tastes like the real deal! You can add ricotta cheese or any other kind of cheese you like for variation. —Tammy Kirk, Raleigh, NC
Low-Carb Lasagna Recipe photo by Taste of Home


  • 2 tablespoons olive oil
  • 12 ounces ground beef
  • 12 ounces bulk Italian sausage
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 jar (24 ounces) pasta sauce
  • 8 ounces thinly sliced deli chicken (12 slices)
  • 1/2 pound thinly sliced deli pepperoni
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded cheddar cheese


  1. Preheat oven to 425°. In a large skillet heat oil over medium heat. Cook beef, sausage, onion and garlic until no longer pink, 6-8 minutes, breaking into crumbles; drain, return to pan. Stir in pasta sauce; heat through.
  2. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with half of the sliced chicken, half of the sliced pepperoni, 2 cups sauce and half of each cheese. Repeat layers.
  3. Bake, covered, 25 minutes. Uncover; bake until cheese is browned and lasagna is bubbling, 20-25 minutes longer. Let stand 15 minutes before serving.

Nutrition Facts

1 piece: 419 calories, 32g fat (13g saturated fat), 95mg cholesterol, 1106mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 25g protein.

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