Enjoy lasagna without the carbs with this low carb lasagna bowl recipe.
When it comes to comfort food, lasagna ranks pretty high up there on a list of things people crave. Warm and rich, coma-inducing, carbalicious (I made that word up, but you can use it) goodness. Which, obviously is not a great fit for a low carb or keto diet.
So what happens if you make lasagna without the noodles? Well, normally you get a pile of soupy cheese in a casserole dish. But if you make it in individual sized servings and layer the ingredients in the right way, all of a sudden you have a delicious, satisfying keto meal and you won’t even miss the noodles. Well, that’s a lie. I will always miss noodles. But this makes it easier to enjoy the meal anyway.
Now, you can make a keto lasagna in a traditional baking dish but getting creative with the ingredients. You can try a zucchini lasagna using zucchini slices or use ground beef and turn it into a thin patty and use it as sot of a noodle layer. A quick Google search or Pinterest search can help you find some great recipes for those options.
I find this option to be more versatile. For non keto folks, you could add cooked elbow noodles to it. You really could allow every member of the family to customize their bowl exactly the way they want.
How to Make Low Carb Lasagna Bowls
Once you make the sauce for this recipe, it’s really easy to assemble and bake for serving. Typically I will double this and freeze some lasagna for a lazy day.
This is what you need:
After you prep the sauce (instructions are below), you start assembling the bowls. Again this an easy recipe with lots of flexibility for diets and individual preference.
First layer the sauce.
Then add the ricotta cheese.
Add another layer of sauce.
Top with mozzarella cheese.
Broil and serve. Delicious!
Low Carb Lasagna Bowls
Ingredients
- 32 oz marinara sauce
- 15 ounce package ricotta
- ½ pound Italian sausage
- 8 oz mozzarella cheese cut into 4 thick slices
- 2 tbsp Parmesan cheese shredded
- 1 tbsp fresh parsley
Instructions
- In a large skillet, brown the sausage.
- Add the marinara to the skillet once sausage is cooked.
- In a small bowl, combine Parmesan and ricotta cheeses.
- Place 4 ramekins onto a baking sheet.
- Spoon a thin layer of meat sauce into each of the ramekins.
- Spoon ½ cup of ricotta into each ramekin.
- Top each with about a half cup of the meat sauce.
- Add a slice of mozzarella to each ramekin.
- Place lasagna bowls (on baking sheet) under broiler until heated through, about 10 minutes.
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Jorge says
November 9, 2019 at 10:46 amThey are not noodles…….. They are pasta. It’s Italian. Not asian. Totally different things.
730 Sage Street says
November 9, 2019 at 11:27 amHi Jorge, whatever works for you.
Lasagne or Lasagna
Type: Pasta
Place of origin: Italy
Lasagne is the Italian plural for lasagna, and it is the form that predominates in British English. Lasagna, of course, is a type of wide, flat pasta noodle that originated in Italy around the 14th century. These noodles are one of the oldest known types of pasta and were probably first made in the city of Naples.
Also, to clarify further, it appears websites like FineCooking.com, Cooksillustrated.com, and bonappetit.com. Literally everyone references Lasagna Noodles!
Cynthia meetze says
October 26, 2019 at 8:05 pmCan you give me grams per serv. Or grams overall?
730 Sage Street says
October 27, 2019 at 3:24 amHi Cynthia, I guess it would depend on your bowl size, which would be 1 serving. I will make a note of this next time I make it. Also this recipe varies a lot due to the various types of marinara and Italian sausage (or meat options) available. Given how easy this is to tweak I hop e you can make something great!
Reshel says
October 27, 2019 at 9:39 amHave you ever made it in a bigger dish?
730 Sage Street says
October 27, 2019 at 1:16 pmHi Reshel, no I have not. However, I’ve seen photos from others who have!
Laurie Jennings says
October 26, 2019 at 3:40 pmCan they be done in cupcake tins?
730 Sage Street says
October 26, 2019 at 6:25 pmI think in my cupcake tins yes but it would depend entirely on the type of cupcake tins. In the past others who have not had bowls just make this in a casserole dish. If you try it please let me know!!!
Katie says
October 22, 2019 at 5:39 pmIs this something you could freeze?
730 Sage Street says
October 24, 2019 at 9:04 pmHi Katie, yes we have done it many times and my mom does the same. Also to clarify, only cook what you need and freeze the rest. Whenever I make this I always freeze about half for another day.
Denisha says
January 22, 2019 at 12:06 amI’m not a cooker and this was pretty easy to follow. Hope I enjoy it. Wasn’t as pretty as picture but I give myself a pat on back
Patti says
October 20, 2018 at 12:04 pmThis would be great to try when zucchini or eggplant are no longer in season!! Thanks!!