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

Review: The Only Bean – A High-Protein, High-Fiber, Low-Carb Alternative to Pasta

I gave up pasta pretty early on in my diagnosis. I would say pasta and pizza were the two things I just figured weren’t worth the hassle. I find them both to be fattening, heavy, and not good for my weight or my blood sugars, so I stay away. Up to now, I have found […]
Source: diabetesdaily.com

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