Yes it exists. It isn't carb free, just lower than if you used pasta.

1lb of lean ground beef(I used 93% lean)
2 large zucchini
1 can of stewed tomatoes(seasoned, italian, it doesn't matter)
I large carrot
1/2 green bell pepper
1/2 onion
2 cloves garlic
2tb capers
basil(dried is fine)
oregano(dried is fine)
salt(to taste)
pepper(to taste)
2tb Olive Oil
Low Fat Mozzarella cheese
Parmesan cheese(shredded)

1) I like to take the stewed tomatoes and capers and put them in a roasting pan(cake pan, pie pan) and put them in the broiler for a few just to get a light caramelize of the sugars in the tomatoes(3-5 minutes or until the top layer starts getting a light char). Then remove from oven. Put oven to 350°F

2)Fine chop the carrots, onions, garlic, and bell pepper.

3) Add 2tb of the olive oil to a pan and heat to medium/medium high. Add the vegetables(carrots, onions, bell pepper) and allow to get translucent. Add garlic just before you think the vegetables are done.
In a second pan cook the ground beef and drain fat.

4)While veggies are sautéed slice the two zucchini to no more than a 1/4" thick length wise.

5) Add the tomato and capers to the pot with the veggies. Allow to cook maybe 2-3 minutes then put in blender. Blend to a smooth consistency and return to pan. Add browned ground beef and bring heat to a slow simmer.
While simmering combine 1C ricotta cheese with egg.

6)Layer a 9x9 glass pan with zucchini. Add half the ricotta mixture to a thin layer. Top with half mozzarella cheese, then half sauce. Repeat one more time then top with parmesan.

7) Bake for 40 minutes then enjoy.

Basically what I should have said is substitute zucchini strips for lasagna noodle. This will cut down carbs dramatically.


Yes this is a lot of carbs still, but not compared to a pasta dish. I think you can easily get 6 servings out of this so it would break down nicely to :