Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Yield: 6 prep
I love lasagna, but with all the work, I seldom make it. I have the busiest schedule, so I always gravitate to easy and quick recipes. Thank goodness for this Keto Lasagna Skillet recipe, I can whip up my favourite with less work. And the best part is this is low carb! A one-skillet wonder that I can throw together in just thirty minutes using ingredients that I mostly have on hand. Forget the layering and the noodles because this version needs just tons of veggies, meat, and cheese! Crazy good, even your pickiest eaters will enjoy this.
Ingredients
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1 lb ground Italian Sausage
1 small zucchini sliced
2 c. spinach, roughly chopped
1 1/2 c. low carb Marinara
1/4 c. beef broth
Cream Cheese Mixture:
4 oz. cream cheese softened
1/3 c. sour cream
2 tbsp green onions, chopped
2 tsp minced garlic
1 tsp Italian seasoning
1/2 c. shredded mozzarella
Topping:
1 c. shredded mozzarella
How to make Keto Lasagna Skillet
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Preheat over medium heat a 12-inch oven-proof pan like a cast-iron skillet. Add the Italian sausage and cook until no longer pink. When done, drain the excess grease off. Then, add the sliced zucchini and chopped spinach. Stir and cook for 2 to 3 minutes until the spinach begins to wilt.
Step 3: To the skillet, add the low-carb marinara and beef broth. Stir well and let the mixture simmer for about 6 to 8 minutes until some of the liquid has evaporated.
Step 4: Place the cream cheese, sour cream, garlic, spices, green onions, and a half cup of mozzarella in a small mixing bowl. Mix well until incorporated. Over the meat, spoon the mixture and spread, then top with the rest of the mozzarella.
Step 5: Place in the preheated oven and bake for about 20 minutes. Remove from the oven when done and let the lasagna rest for at least 5 minutes to let some of the moisture settle. Slice and serve. Enjoy!
Nutrition Facts:
Serving Size About 1 cup, Serves 6
Amount Per Serving: Calories 388 | Total Fat 31.6g 41% | Cholesterol 81.6mg 27% | Sodium 990.3mg 43% | Total Carbohydrate 5.7g 2% | Dietary Fiber 1.4g 5% | Sugars 2.8g | Protein 20.1g 40% | Vitamin A 18% | Vitamin C 5%
Ingredients
- 1 lb ground Italian Sausage
- 1 small zucchini sliced
- 2 c. spinach, roughly chopped
- 1 1/2 c. low carb Marinara
- 1/4 c. beef broth
- Cream Cheese Mixture:
- 4 oz. cream cheese softened
- 1/3 c. sour cream
- 2 tbsp green onions, chopped
- 2 tsp minced garlic
- 1 tsp Italian seasoning
- 1/2 c. shredded mozzarella
- Topping:
- 1 c. shredded mozzarella
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Preheat over medium heat a 12-inch oven-proof pan like a cast-iron skillet. Add the Italian sausage and cook until no longer pink. When done, drain the excess grease off. Then, add the sliced zucchini and chopped spinach. Stir and cook for 2 to 3 minutes until the spinach begins to wilt.
Step 3: To the skillet, add the low-carb marinara and beef broth. Stir well and let the mixture simmer for about 6 to 8 minutes until some of the liquid has evaporated.
Step 4: Place the cream cheese, sour cream, garlic, spices, green onions, and a half cup of mozzarella in a small mixing bowl. Mix well until incorporated. Over the meat, spoon the mixture and spread, then top with the rest of the mozzarella.
Step 5: Place in the preheated oven and bake for about 20 minutes. Remove from the oven when done and let the lasagna rest for at least 5 minutes to let some of the moisture settle. Slice and serve. Enjoy!
