Skillet Lasagna - Ketogenic Cooking
Servings: 4
Calories: 595
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.
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Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 595 | Carbohydrates: 7.2g | Protein: 43.2g | Fat: 30.7g | Saturated Fat: 12g | Cholesterol: 116mg | Sodium: 1809mg | Fiber: 3g | Sugar: 4.5g
Additional Info
Net Carbs:
4.2
g
|
% Carbs:
3.6
%
|
% Protein:
37.1
%
|
% Fat:
59.3
%
|
SmartPoints:
18