Low carb keto skillet lasagna Ketogenic Cooking

Skillet Lasagna - Ketogenic Cooking

Course: Main Course
Cuisine: American
Keyword: keto lasagna, low carb lasagna
Prep Time: 3 minutes
Cook Time: 10 minutes
Total Time: 13 minutes
Servings: 4
Calories: 595kcal
Author: Lisa MarcAurele
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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  • 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 1/2 cup of the shredded cheese. Scoop the beef on top of the deli meat to create an even layer. Top with the remaining 1/2 cup of cheese and sprinkle with the oregano.
  • Cover and heat on low until the cheese is melted.


Calories: 595kcal | Carbohydrates: 7.2g | Protein: 43.2g | Fat: 30.7g | Saturated Fat: 12g | Cholesterol: 116mg | Sodium: 1809mg | Fiber: 3g | Sugar: 4.5g

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