A low carb skillet lasagna recipe from the Quick & Easy Ketogenic Cookbook by Maria Emmerich. Find out why this book needs to be in your collection.
When I returned to the ketogenic diet in 2010, there was one low carb food blogger that stood out from the rest. That blogger is Maria Emmerich and I am so excited to share one of the recipes from her new cookbook with you.
The Quick and Easy Ketogenic Cooking Cookbook by Maria Emmerich was designed for all of us who think we don't have the time to follow a low carb diet.
Maria makes it very easy by providing over 170 super easy recipes along with meal plans, tips, and other helpful information on the low carb keto diet. There's even shopping lists for food you'll need to follow the meal plan.
If you are looking for a particular type of recipe, there are icons used on each recipes. For example, it's easy to see which recipes are okay for those with nut allergies by looking for the nut-free icon.
I also like that slow cooker and one pot/bowl recipes have unique icons. I often cook low carb only for myself and some of the recipes even have a single serving option. And, a handy index table is available at the back of the book to quickly find recipes to suit the needs of vegetarian, nut-free, dairy-free, and egg-free diets.
Another feature found on each recipe is a keto meter along with the nutritional data. The meter tells you how well the recipe ranks on a keto scale of high to low.
If you find it difficult to reach ketosis, you should stick with the high keto recipes. For those keeping track of macros, each recipe includes calories, fat, protein, carbs, and fiber counts.
Maria makes it very easy for anyone to move into a keto adapted lifestyle. The Quick & Easy Ketogenic Cooking cookbook is packed with information on how to follow a keto diet properly. You'll find everything you need to succeed in the ketogenic way of eating.
To give you an example of how quick and easy the recipes are, I'm sharing Maria's Skillet Lasagna recipe which is included in the Ketogenic Cooking cookbook.
Not only is this a simple recipe, but all the ingredients used are easy to find in any grocery store.
This low carb skillet lasagna recipe is so easy, you'll wonder why you didn't think of it earlier. No need to turn on the oven or use various pots or bowls. This is a one pot meal that you could easily make with one hand.
Lasagna is really simplified in this dish. It's a wonderful meal that you can whip up for your family any time. And, there aren't any noodles in the dish.
Instead, Maria uses sliced roast chicken from the deli counter to hold each slice together. Ingenious!
When making this dish, be sure to use a prepared marinara sauce that doesn't have added sugar. The one I used had 4g carbs with 2g fiber per serving.
Other sauces that I looked at in the grocery store had as much as 14g carbs per serving. So read those labels before buying!
Although I really loved this recipe, I thought the salt amount was a bit much for me. I don't add a lot of salt to my food so I'm just not used to it.
Many people lose a lot of water when moving to a keto diet which also depletes sodium in the body. So, Maria does recommend adding sodium when starting out.
Overall, this low carb keto skillet lasagna was a fantastic recipe. I'm definitely going to make it again and again because it's so quick and easy to put together.
From now on, I'll be keeping a 24 ounce jar of marinara in the pantry so I'll be ready to make this tasty dish on a whim.
As you can see from this recipe, you don't have to have a lot of time or cooking skills to make delicious ketogenic meals for you and your family.
I highly recommend grabbing a copy of the Quick & Easy Ketogenic Cooking cookbook by Maria Emmerich. If you are serious about improving your health, you need this book!
For another simple dish, give my Tuscan chicken recipe a try.
Low Carb Keto Skillet Lasagna
Skillet Lasagna - Ketogenic Cooking
- 1 pound 80% lean ground beef
- 2 teaspoons fine sea salt I prefer a lot less so adjust as needed
- 24 ounce jar no sugar added marinara sauce
- 4 slices thin roast chicken breast from deli counter
- 1 cup shredded mozzarella cheese divided, about 4 ounces
- 1 teaspoon chopped fresh oregano for garnish
- In a 10-inch cast-iron skillet, brown the beef over medium-high-heat, seasoning it with the salt, until cooked through, about 5 minutes, breaking up the meat with a spatula as it cooks.
- Add the marinara sauce and stir well to combine. Push half of the sauteed beef off to one side of the skillet and place a layer of sliced chicken breast on the bottom of the skillet. Top the chicken with ½ cup of the shredded cheese. Scoop the beef on top of the deli meat to create an even layer. Top with the remaining ½ cup of cheese and sprinkle with the oregano.
- Cover and heat on low until the cheese is melted.
Array ( [calories] => 595 [carbohydrates] => 7.2 [protein] => 43.2 [fat] => 30.7 [saturated_fat] => 12 [cholesterol] => 116 [sodium] => 1809 [fiber] => 3 [sugar] => 4.5 )
Note on Nutritional Information
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