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Keto Skillet Lasagna

By Jason Fung, MD

Keto Skillet Lasagna

This delicious keto lasagna is made extra easy because it’s cooked all in one skillet. And using zucchini instead of noodles makes it super healthy. Your whole low carb meal cooked in one pan. Rich and hearty, and only 4.5g net carbs! Recipe from All Day I Dream About Food
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinners + Mains
Cuisine American, Italian, Mediterranean
Servings 8
Calories 298 kcal

Ingredients
  

  • 1 lb zucchini (about 2 medium)
  • 2 tbsp avocado oil
  • 2 cloves garlic minced
  • 1/2 tsp red pepper flakes
  • 1 1/2 lb ground beef
  • 1 tsp Italian seasoning
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 cup pureed tomatoes (canned)
  • 1 cup ricotta whole milk
  • 1 1/2 cup mozzarella cheese shredded
  • 1/4 cup parmesan freshly grated
  • basil chopped, fresh for garnish

Instructions
 

  • Cut the zucchini lengthwise into quarters, then slice into 1/4 inch slices. Set aside.
  • Heat the oil in a 12 inch skillet over medium heat. Once hot, add the garlic and hot pepper flakes and saute until fragrant, about 30 seconds.
  • Add the ground beef, Italian seasoning, salt, and pepper and cook until the beef is mostly cooked through, about 8 minutes, breaking up any clumps with the back of a wooden spoon. Push the beef to the side and drain off as much of the fat and liquid as desired (I like it fattier but my husband preferred it more drained).
  • Add the zucchini and the tomato sauce to the pan and stir well to combine. Cook another 4 minutes or so, until the zucchini begins to soften.
  • Reduce the heat to medium low. Dollop the ricotta over top and then sprinkle with the mozzarella and the parmesan. Cover and cook until the cheese is melted and the filling is bubbly.
  • Sprinkle with basil and serve.

Nutrition

Nutrition Facts
Keto Skillet Lasagna
Amount per Serving
Calories
298
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
87
mg
29
%
Sodium
 
528
mg
23
%
Potassium
 
579
mg
17
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
29
g
58
%
Vitamin A
 
519
IU
10
%
Vitamin C
 
13
mg
16
%
Calcium
 
239
mg
24
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Italian, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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