Until this day, there is no food I love more than my Mom’s lasagne. While she likes to try and fatten me up with her delicious cooking, it is rather counterproductive to my goals of keeping in shape. It is for this reason that I gave her the task of coming up with a tasty lasagne recipe which is more suited to my fitness lifestyle; and here is the result, an absolutely mouth-watering low-carb lasagne to die for!


  • 900g extra lean beef mince
  • 280g thinly sliced baby marrow
  • 140g onion
  • 2 cloves minced garlic
  • 800g zero sugar tomato basil pasta sauce
  • 340g low fat ricotta cheese
  • 60g low fat mozzarella cheese
  • 50g Parmesan Cheese
  • Salt
  • Pepper


    • 192 kcal per serving

    • 21g protein

    • 8g fat

    • 8g carbs

  • Total Servings: 12


  • 1. Preheat your oven to 180 degrees.
  • 2. Coat a pan with non-stick spray and place on a medium heat.
  • 3. Cook the onions and garlic until translucent (approx. 1 minute).
  • 4. Add the beef mince and cook until browned.
  • 5. Add salt and pepper to taste.
  • 6. Coat a casserole dish which is approximately 30cm x 20cm with non-stick spray.
  • 7. Arrange the sliced baby marrow on the bottom to make the first layer.
  • 8. Add half the cooked mince to make the second layer.
  • 9. Then add half of the tomato basil pasta sauce and half of the mozzarella and ricotta cheese to the top of the meat.
  • 10. Spread evenly across the dish.
  • 11. Now make another layer of baby marrow and then add another layer of mince.
  • 12. Top it off with the rest of the sauce and the cheese.
  • 13. Place in the oven and bake for 45-60 minutes.
  • 14. Remove from the oven and allow to cool for 10 minutes.
  • 15. Sprinkle the parmesan cheese over the top and enjoy!

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