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Keto Low Carb Skillet Lasagna

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.
Servings: 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
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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.
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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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