Keto Recipe: Low carb lasagna in a skillet

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Low carb lasagna in a skillet

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  1. Link to Full Recipe: https://chipmonkbaking.com/blogs/news/how-to-make-low-carb-keto-skillet-lasagna-recipe

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    KETO-FRIENDLY SKILLET LASAGNA

    INGREDIENTS:
    -1 lb lean ground beef, or Italian sausage
    -1 1/2 cups low carb Marinara sauce, (homemade is best, however double check the calories, and carbs if using store-bought)
    -1/2 cup ricotta cheese; use cottage cheese instead if you prefer
    -1/2 onion finely chopped
    -1 tsp dried oregano
    -1 tbsp olive oil
    -4 cloves garlic, minced
    -1 tsp dried basil
    -1 tsp Italian seasoning

    Noodles:
    -2 large eggs
    -4 oz cream cheese, softened
    -1/4 cup Parmesan cheese, grated
    -1 1/4 cup mozzarella cheese, shredded
    -1/4 tsp Italian seasoning
    -1/4 tsp garlic powder
    -1/4 tsp onion powder

    Topping:
    -2 tablespoons green onions, chopped
    -1/2 cup shredded mozzarella, and parmesan cheese

    INSTRUCTION:

    The noodles: Cook time – 20 minutes
    1. Preheat the oven to 375 degrees Fahrenheit.
    2. Prepare a 9 x 13′ baking sheet by lining it with parchment paper.
    3. In a large bowl, cream the eggs and cream cheese together with a handheld blender. Add the Italian seasoning, garlic, and onion powder. Once combined, fold the mozzarella cheese into the mixture. Pour the mixture onto the baking sheet, and spread it out evenly.
    4. Bake the cheese mixture for 20 minutes. Cool the noodles into the fridge for at least 25 minutes. Slice into noodles that fit your skillet.

    The filling: Cook time – 15 minutes
    1. In a large skillet over medium-high heat, warm the olive oil. Saute the onion until soft and golden, add the ground beef, garlic, basil, Italian seasoning, and a dash of salt to the skillet. 2. Once the meat has browned, add the marinara sauce.
    3. Lower the heat to low, and simmer for 10 minutes. Once cooked down, remove the meat filling from the skillet and set aside.

    The lasagna: Cook time – 20 minutes
    1. Layer the marinara meat mixture into the bottom of the skillet. Top with a layer of keto ‘noodle.’

    2. Next, layer more of the meat mixture on top. Spoon 3 tablespoons of ricotta cheese on top of the meat before adding another layer of noodles; for the final layer, top with the meat mixture and remaining mozzarella and parmesan.

    3. Bake for 20 minutes until the top is golden brown and melted.

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