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Low Carb Lasagna

In my kitchen I always opt for less dishes. This Low Carb Lasagna is a one-skillet dish, which means less dishwashing and more time doing fun stuff.
Course dinner
Cuisine American, Italian
Keyword Easy Family Dinner, keto dinner, lasagna
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 servings
Calories 493kcal
Author The Kellie Kitchen

Ingredients

  • 1 lb ground beef
  • 1 lb italian sausage hot or mild
  • 1/2 cup onion chopped
  • 1 ½ cup marinara sauce Rao’s brand
  • ¾ tsp garlic powder
  • 1 tsp oregano
  • 1 cup ricotta cheese
  • 1 eggs
  • 1 cup mozzarella shredded
  • cup parmesan cheese
  • ¼ cup parsley or basil chopped for garnish (optional)

Instructions

  • Preheat the oven to 400 degrees.
  • In a large cast iron skillet over medium heat, brown the ground beef and ground sausage together, about 10-15 minutes. Drain the excess fat and return the skillet with the meat to the stovetop over medium heat.
  • Helpful note is to push all the meat to one side. Using a good sized wad of paper towels blot the excess grease and liquid from the pan. Then toss the grease filled paper towels in the garbage.
  • With the skillet over medium heat, add the chopped onion to the meat. Saute onions until it begins to soften, about 3-5 minutes.
  • Pour the sauce, 1/2 tsp oregano and 1/2 tsp garlic powder into the meat sauce and allow to simmer for 5 minutes.
  • In a separate bowl (while the meat sauce is simmering), mix together the ricotta cheese, egg, half of the mozzarella, and half of the Parmesan.
  • Stir in the remaining oregano and garlic powder to the cheese mixture until completely mixed. Set aside.
  • Turn off the heat for the skillet. Spread the meat mixture around the pan and smooth in an even layer. Place spoonfuls of the ricotta cheese mixture around the pan. Press some of the ricotta spoonfuls to the bottom of the meat sauce.
  • Dot the top of the meat sauce with the remaining ricotta mixture. Gently smooth the top layer ricotta with your spoon to level out the top. Sprinkle the top of your skillet with the remaining mozzarella and parmesan.
  • Bake for 15 minutes until bubbling and cooked through. Turn your oven to broil and brown the top of your Low Carb Lasagna for 1-3 minutes or until lightly browned.
  • Garnish with chopped parsley or fresh basil, if desired. Serve warm.

Notes

*you must use an oven proof skillet with heat proof handle.

Nutrition

Calories: 493kcal | Carbohydrates: 6g | Protein: 29g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 136mg | Sodium: 949mg | Potassium: 521mg | Fiber: 1g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 5mg | Calcium: 269mg | Iron: 3mg