Ooey, gooey cheesy lasagna, packed with protein, vegetables (and flavor), done the low-carbohydrate way. But not the ordinary low-carb way. How about trying something EXTRAordinary, like a Moroccan inspired low-carb lasagna, or a Mexican low-carb lasagna instead. Oh – and let’s keep it simple and quick enough to enjoy on a busy weeknight? Yes, let’s do that. Get ready to call the entire family to the table you kitchen rock star you.

Mesa de Vida healthy cooking sauces make it so easy to make incredible, flavor and nutrition packed meals! Made with concentrated vegetables, fruit, spices and herbs (nope, you’re not paying for water with spices, salt, sugar and fillers with us) they’re the perfect recipe starter, shortcut sauce, or simple way to saute/simmer/slow cook your way to the best meals you’ll ever make!


*Want to make this a vegetarian pasta-free lasagna? Use your favorite meat substitute and cheese-alternative if you wish.
*Want to make this a pasta-packed version for your carb-loving family? Layer in some cooked lasagna sheets and carb it up! Or, if you’re making the Latin version, try layering in tortillas instead for an amazing, simple stacked enchilada-lasagna bake. Yum.

*Want to make this Whole30 or Paleo Friendly? Skip the cheese and you’re good to go! (Our healthy cooking sauces are Whole30 Approved!)

*Feel free to swap out any ground meat of your choice for the ground beef.

Print Recipe
Moroccan Low-Carb Lasagna Recipe
  1. Preheat oven to broil. Place the zucchini and eggplant slices on a parchment covered baking sheet, toss with oil if you wish. Broil, flipping half way through, until slightly tender. This will depend on how thin you slice your vegetables, so turn when they're just starting to get golden brown.
  2. Meanwhile, heat a large skillet over medium-high heat. When hot add the meat, Mesa de Vida healthy cooking sauce, crushed tomatoes and salt to taste. Cook, stirring often to break up the meat, until the meat is fully cooked and the sauce is slightly thickened. This should take about 10 minutes, which is just about when you're vegetables should be perfectly roasted. Turn the heat on the oven down to 350 degrees.
  3. In a large casserole or baking dish layer the softened zucchini and eggplant with the meat sauce and cheese. Finish with a layer of the meat sauce, then a final topping of the parmesan (or cotija) cheese.
  4. Bake for 25-30 minutes until golden brown and bubbly throughout. Rest for 10 minutes before cutting into slices.
  5. Enjoy!

P.S. Your kitchen is going to smell SO. Good.


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