Keto Low Carb Skillet Lasagna

This is a low carb and keto-friendly version of skillet lasagna that tastes like the real thing. Instead of layering a lasagna, all the ingredients are cooked in a skillet, including bite-sized pieces of low carb lasagna noodles. It’s a delicious and cheesy pasta dish.

One of my favorite things to make when the weather gets a little chilly is skillet lasagna. I’ve already shared a low carb keto lasagna, but I wanted to create a skillet version. The toughest part was figuring out the noodles. While I’ve already shared a 2 ingredient keto pasta, I didn’t want to use cheese noodles for this skillet lasagna. After much testing and research, I was able to make a low carb noodle that really tastes like regular noodles.

Keto Low Carb Noodles

These keto noodles have a texture very much like traditional pasta. You can use them to make all kinds of pasta shapes. The dough can even be run through a pasta machine, but I just used a rolling pin to roll out the dough. When cooked, the noodles have a soft pasta texture. Because of the almond flour, the noodles reminded me a lot of whole wheat noodles.

To mimic the appearance of lasagna noodles, I used a pastry cutter to slice the dough, giving them wavy edges like lasagna noodles. Of course, you can just slice into bite-sized squares as well.

How to Make Keto Low Carb Noodles

• The noodles are made with just four ingredients: almond flour, xanthan gum, psyllium husk powder, and eggs.
• All the ingredients are mixed in a food processor (you can also do this by hand) until a dough ball forms.
• The dough is then rolled out and cut into bite-sized squares.

How to Make Keto Skillet Lasagna

Once, you’re done making the noodles, the rest is easy.

• First, you cook your onions and ground beef or sausage in the skillet.
• Then, you add in tomato sauce and seasonings.
• Once the sauce comes to a simmer, the noodles are added and covered in the sauce. The noodles only take 1-2 minutes to cook.
• Finally, mozzarella and parmesan cheese are stirred in. The dish is finished with dollops of fresh mozzarella, ricotta cheese and shredded basil.

More Keto Dinner Ideas

• Keto Mac and Cheese
• Keto Orange Chicken

Keto Low Carb Skillet Lasagna

Servings: 6

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Course: Main Dishes

Cuisine: Italian

This skillet lasagna tastes so much like the real thing! All the lasagna ingredients are cooked in one skillet, including low carb lasagna noodles. It's a tasty and cheesy pasta dish.

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Ingredients

Keto Low Carb Lasagna Noodles

• 1 cup superfine almond flour
• 2 tsp xanthan gum
• 2 tbsp +1/2 tsp psyllium husk powder
• 2 large eggs

Keto Skillet Lasagna

• 1/2 small onion finely chopped
• 2 garlic cloves minced
• 1 lb ground beef or ground Italian sausage
• 1 tsp dried oregano
• 1 tsp dried basil
• salt to taste
• 15 oz canned tomato sauce no sugar added
• 7 oz canned diced tomatoes, no sugar added (I used half of a 14 oz can)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 6 oz fresh mozzarella can use small mozzarella balls or cut a large ball or log into small chunks
• 6 tbsp ricotta cheese
• fresh basil leaves for garnish

Instructions

• To make the pasta, add almond flour, xanthan gum and psyllium husk powder to a food processor. Pulse until even mixed. Add in eggs. Pulse until a dough forms.
• Remove dough from food processor and knead a few times to smooth out.
• Roll the dough between two sheets of parchment paper until 1/8 inch thick. Slice dough into 1.5 inch by 2 inch rectangles. If desired, you can use a pastry cutter to achieve wavy edges to resemble lasagna noodles. Set noodles aside.
• In a large skillet, add onions, garlic, and ground meat. Bring to medium-high heat. Stir and cook until meat is mostly cooked and onions are soft and translucent. Drain excess fat from skillet.
• Return skillet back to the stove and reduce heat. Add in tomato sauce, diced tomatoes, dried oregano, dried basil. Stir until combined. Taste and season with salt as needed.
• Increase heat just enough to bring tomato sauce to a simmer. Working quickly, place noodles into skillet, covering them in the simmering sauce. Allow noodles to cook in the sauce about 1-2 minutes or until cooked. The sauce should reduce as the noodles cook.
• Stir in shredded mozzarella and parmesan. Top will fresh mozzarella and 1 tbsp dollops of ricotta cheese. Shred fresh basil and sprinkle over surface. Turn off stove and cover skillet with lid until the fresh mozzarella is melted. Serve immediately.

Notes

• The keto noodles recipe came from Black Sheep Keto.
• I used this pastry cutter* to slice the noodles to resemble lasagna noodles.
• Because the pasta uses psyllium husk powder, when the noodles are cooked they do turn a grayish brown color. This is normal when using psyllium husk. Some brands may turn food purple. I recommend using Now brand* which results in less discoloration. 
• You can mix the noodle dough ingredients by hand if you do not have a food processor.
• Do not drain the diced tomatoes before adding to the skillet.
• *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
• The estimated nutrition information is calculating using 85/15 ground beef.

Nutrition

Serving: 0.16of recipe, Calories: 486kcal, Carbohydrates: 14g, Protein: 27g, Fat: 32g, Saturated Fat: 12g, Sodium: 518mg, Fiber: 7g, Sugar: 3g, NET CARBS: 7

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!