Quick Easy Keto Skillet Lasagna

This content originally appeared on Sugar-Free Mom. Republished with permission.

Having simple recipes with just a few ingredients is the best way to handle busy work weeks with a family. When you can make simple dinners in under 30 minutes that the whole family will enjoy and not complain about, that my friend is priceless! Even better is knowing it’s low carb and keto, but the family won’t even notice or care, that is how you remove stress from the infamous, “What’s for dinner?” question from the family.

This simple, quick skillet lasagna has all the traditional flavors of a traditional lasagna, minus the carby pasta! The special cut cabbage absorbs will in this tasty saucy cheesy mixture and no one will be the wiser! Keto Skillet Lasagna will be your go-to weeknight meal in your regular rotation!

Keto Skillet Lasagna

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Quick Easy Keto Skillet Lasagna

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A breezy and easy dish, full of all of the familiar flavors and textures of a traditional lasagna in a fraction of the time and with a fraction of the carbs.
Course Dinner
Cuisine Italian
Keyword pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 460kcal

Ingredients

  • 1 tbsp olive oil
  • 1 onion small, chopped
  • 1 clove garlic peeled and chopped
  • 1.5 lb ground beef
  • 1/2 tsp Italian seasoning
  • 1/4 tsp fresh basil with some extra for garnish
  • 14 ounces marinara sauce unsweetened or tomato passata
  • 1 cup fresh spinach chopped
  • 4 cups cabbage chopped into 1" squares
  • 3/4 cup Parmesan cheese
  • 1/2 cup ricotta cheese

Instructions

  • Heat a large skillet over high heat and add your olive oil.
  • Cook the onions and garlic for a minute or two until they are translucent and fragrant.
  • Season the ground beef and cook until browned and well done.
  • Add the seasonings (Italian seasonings and basil) to the beef and stir through.
  • Place the sauce and the spinach in the pan and stir them through the beef until the spinach has wilted and the sauce is combined.
  • Add the cabbage squares to the pan and stir gently until they are incorporated. (It may look like there is too much cabbage but be patient, as it cooks it will reduce in volume.)
  • Cook over a gentle heat for a further 15 minutes, until the cabbage is just tender.
  • Stir half of the Parmesan through the sauce and then dollop the ricotta over the top.
  • Finish with a sprinkle of the remaining Parmesan and a scatter of fresh basil leaves. Stir to combine all the cheese and enjoy!

Notes

Storage: The lasagna will keep in a covered container in the fridge for up to one week. It can also be portioned and frozen.

Nutrition

Calories: 460kcal | Carbohydrates: 8g | Protein: 28g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 99mg | Sodium: 503mg | Potassium: 463mg | Fiber: 2g | Sugar: 3g | Vitamin A: 703IU | Vitamin C: 20mg | Calcium: 240mg | Iron: 3mg


Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

Quick Easy Keto Skillet Lasagna Recipe

Source: diabetesdaily.com

No-Noodle Keto Lasagna with Spinach and Meat

This content originally appeared on Low Carb Yum. Republished with permission.

Most people assume that lasagna is off-limits for low carb diets. After all, it’s made with layers of pasta noodles.

But when you think about it, the rest of the ingredients in lasagna are pretty low-carb. Cheese is the star of the dish, and many lasagnas use meat as well. Add in a low-carb marinara, and you’re well on your way.

So really, the only thing left is to replace the noodles.

You can easily make a pastaless lasagna recipe by simply taking out the noodles. In fact, this is exactly what I do for my keto Instant Pot recipe. The result is super tasty, but also very messy. It’s the kind of dish you eat out of a bowl, not on a plate.

There’s nothing wrong with that, but it is a bit different than traditional lasagna. In my opinion, to make an authentic style pasta-free lasagna, you just need to make it in layers.

Substitute for Lasagna Noodles on a Keto Diet

There are a few great options to replace the pasta layer when you’re making a low-carb lasagna.

One tried and true method is using a vegetable layer. You could try spaghetti squash, cabbage, eggplant, or even strips of zucchini noodles to replace the pasta layer. But vegetables add extra carbs.

Another option is to use thin slices of deli meat. In Maria Emmerich’s cookbook, Quick and Easy Ketogenic Cooking, she has a fantastic recipe for skillet lasagna that uses thin roasted chicken breast to create the layers. You could also try pepperoni or salami for even more flavor.

Replace Pasta with Meat

When I was creating this recipe, I decided I wanted to try something a bit different. I wanted a dish that was super satisfying and full of great flavor that didn’t rely on veggies.

So, I decided to replace the pasta layer with meatza!

If you’re not familiar with meatza, it’s just a term for a low-carb pizza crust made out of meat. It holds up really well to sauces and melted cheese, so it’s great for Italian cooking. I also use it in my spinach tomato meatza pizza recipe.

The meatza noodle layer adds a ton of flavor and really takes this keto no-noodle lasagna to the next level. And it’s quite easy to make!

No-Noodle Keto Lasagna with Spinach and Meat

A low-carb lasagna for meat lovers. Rather than try to sneak in a vegetable for the pasta layer, meat is used instead for this no-noodle keto friendly casserole.

Meatza Ingredients:

  • 2 pounds ground lean beef
  • 1 egg yolk (beaten)
  • ½ cup parmesan
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon ground sage
  • 1 teaspoon ground oregano
  • 1 teaspoon dried thyme
  • ½ – 1 teaspoon cayenne pepper powder (can be omitted if desired)
  • salt and ground black pepper (to taste)

Lasagna Ingredients:

  • 2 – 2 ½ cups marinara sauce
  • 10 ounces spinach
  • 2 egg yolks (beaten)
  • 1 cup ricotta
  • 2 cups mozzarella cheese (freshly grated )
  • ½ cup parmesan
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • fresh parsley ( for garnishing)

Making the meat slices

  1. In a small container, mix onion powder, garlic powder, sage, oregano, thyme and cayenne powder (if using). Reserve ½ teaspoon for marinara sauce.
  2. Place ground beef in a large platter or large bowl and mix in seasoning. Sprinkle parmesan and beaten egg yolk. Mix well.
  3. Line two 9×13 baking pans with parchment paper. Transfer seasoned ground beef and flatten with a spatula or back of a spoon.
  4. In a preheated oven of 450°F, bake ground beef for 7 to 12 minutes or just until browned. Drain oil and slice to fit lasagna container.

Preparing the lasagna

  1. In a bowl with marinara sauce, add parmesan, reserved mixed seasoning (from meatza ingredient and mix well. Set aside.

  2. In another bowl with beaten egg, fold in ricotta. Set aside.
  3. In a skillet, heat olive oil and spinach until wilted. Season spinach with onion powder, garlic powder and black pepper.
  4. Assemble lasagna. Pour 2 to 3 tablespoon marinara sauce to an 8×8 baking pan. Top with meatza slices, spread more marinara sauce. Add all sautéed spinach and spread ricotta mixture on top. Cover with half of mozzarella cheese. Repeat with remaining ingredients, with mozzarella at the top most part.
  5. In a preheated oven of 400°F, bake for 15 minutes or until cheese is melted and slightly golden.

Recipe can be split between two loaf pans to eat one now and save one in the freezer for later. The frozen unbaked casserole can be baked right from the freezer or thawed first to shorten baking time. Just bake at 350°F until heated throughout, about 15 minutes thawed and 20 minutes frozen.

Net carbs: 2 g per serving

No-Noodle Keto Lasagna with Spinach and Meat Recipe

Source: diabetesdaily.com

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