Low-Carb Lasagna with Mushrooms and Meat Ragu

Low-Carb Lasagna with Mushrooms and Meat Ragu

Updated 11/30/22

Low-Carb Lasagna with Mushrooms and Meat Ragu
Low-Carb Lasagna with Mushrooms and Meat Ragu

This low carb lasagna tastes just like the real thing. It is so rich, and the combination of spices really elevates the flavors. I love using hearts of palm lasagna sheets for this recipe. If you aren’t a fan of them or aren’t able to get them, try it with lentil lasagna sheets or gluten-free lasagna sheets. For me, it’s the filling that makes this lasagna unforgettable. It is the ultimate comfort food and a meal you will want to make on repeat.
 

Makes6 servings

Ingredients

  • 4 tablespoons (60 ml) extra virgin olive oil,divided
  • 10 oz (283 g) baby spinach
  • 9 oz (250 g) ricotta cheese
  • 1 egg
  • 1/2 red onion, finely chopped
  • 3 cups (210 g) portobello mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • 1/4 lb (113 g) ground pork
  • 1/4 lb (113 g) ground beef
  • 1 teaspoon oregano
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • Sea salt and pepper
  • 2 cups (480 ml) tomato sauce
  • 3 tablespoons (8 g) chopped fresh basil
  • 2 (12-oz [340-g]) packages hearts of palm lasagna sheets, drained and rinsed (I used Palmini brand; see Nedi’s Tips)
  • 1 cup (110 g) shredded Manchego cheese

DIRECTIONS

  1. Preheat the oven to 400°F (205°C).
     

  2. Add 2 tablespoons (30 ml) of the olive oil to a large skillet over medium heat and cook the spinach until it wilts. Let it cool and drain any liquid it may have released. Transfer the cooled spinach to a medium bowl and add the ricotta and egg. Mix well and set aside.
     

  3. Meanwhile, add the remaining 2 tablespoons (30 ml) of the olive oil to the same skillet over medium heat. Toss in the onion and mushrooms and cook for 2 to 3 minutes. Add the garlic, ground pork, ground beef, oregano, chili flakes, cumin, turmeric, cinnamon, salt and pepper. Stir using a wooden spoon to break up the meat and cook for about 5 minutes, until the meat is browned.
     

  4. Add the tomato sauce and reduce the heat to low. Simmer for 10 minutes and add the basil at the end.
     

  5. Pour ¼ cup (60 ml) of the meat sauce into a 9 x 9–inch (23 x 23–cm) baking dish. Top with eight lasagna sheets so they cover the pan. Spread about one-third of the ricotta mix over the lasagna sheets and top with about one-third of the remaining meat sauce. Repeat these steps twice.
     

  6. Sprinkle the last layer of meat sauce with the shredded cheese and bake for 15 minutes. Then, broil for 2 to 3 minutes, until golden.
     

  7. Let the lasagna cool for 10 minutes before serving.
     

Nedi’s Tips:
I buy Palmini hearts of palm lasagna sheets on Amazon; you may also be able to find them in your local health food store.

I personally try to cook mainly with sheep or goat’s milk products as they are easier to digest than cow’s milk dairy. In this recipe, I used shredded Manchego to top the lasagna but the ricotta is from cow’s milk. If you have an intolerance to cow’s milk, a plant-based ricotta works very well as a substitution.

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