1. Skillet Lasagna
A low carb skillet lasagna recipe from the Quick & Easy Ketogenic Cookbook by Amanda Hughes.
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. ~ recipe by lowcarbyum
- 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 sautéed 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.
2. Keto Lasagna with Zucchini Noodles
This lasagna is totally safe for a ketogenic lifestyle! All of the high carb ingredients were replaced with low carb alternatives. The lasagna noodles? Thinly sliced sheets of zucchini. The sugar-laden pasta sauce? A low carb marinara. Keeping the carb count minimal can be challenging when recreating comfort food dishes, but at only five grams of net carbs, this is definitely a winner.
~ recipe from ketogasm
- 16 oz ground beef
- 1 cup Rao's marinara sauce
- 1 zucchini large
- 10 oz ricotta cheese
- 4 oz mozzarella cheese shredded
Preheat oven to 350 degrees F. Peel zucchini into strips and leave out the seedy core. Salt and let sit for 15 minutes and blot with paper towels.
Brown ground beef in pan and add marinara. Season well with salt and pepper.
Layer into a small casserole dish: meat, zucchini, ricotta, meat, zucchini, ricotta, mozzarella.
Cover with foil and bake for 30 minutes. Broil uncovered for 2-3 minutes to brown the top.
3. Keto Lasagna with Meatza Layers
A keto lasagna for meat lovers! Rather than try to sneak in a vegetable for the pasta layer, meatza slices are used in this low carb casserole. ~recipe from lowcarbyum
MEATZA INGREDIENTS :
- 2 Pounds Ground Lean Beef
- 1 Egg yolk beaten
- ½ Cup Parmesan
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 2 Teaspoon Ground Sage
- 1 Teaspoon Ground Oregano
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Chili Powder more or less depending on your heat tolerance
- Salt and Ground Black Pepper to taste
LASAGNA INGREDIENTS :
- 2 to 2 ½ Cups Marinara Sauce
- 10 Ounces Spinach
- 2 Egg yolks beaten
- 1 Cup Ricotta
- 2 Cups Freshly Grated Mozzarella Cheese
- ½ Cup Parmesan
- ¼ Teaspoon Onion Powder
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Ground Black Pepper
- 1 Tablespoon Olive Oil
- Fresh Parsley for garnishing
- In a small container, mix onion powder, garlic powder, sage, oregano, thyme and chili powder. Reserve ½ teaspoon for marinara sauce.
- Place ground beef in a large platter or large bowl and mix in seasoning. Sprinkle parmesan and beaten egg yolk. Mix well.
- Line two 9x13 baking pans with parchment paper. Transfer seasoned ground beef and flatten with a spatula or back of a spoon.
- In a preheated oven of 450°F, bake ground beef for 7 to 12 minutes or just until browned. Drain oil and slice to fit lasagna container.
LASAGNA PROCEDURE :
- In a bowl with marinara sauce, add parmesan, reserved mixed seasoning (from meatza ingredients) and mix well. Set aside.
- In another bowl with beaten egg, fold in ricotta. Set aside.
- In a skillet, heat olive oil and spinach until wilted. Season spinach with onion powder, garlic powder and black pepper.
- Assemble lasagna. Pour 2 to 3 tablespoon marinara sauce to an 8x8 baking pan. Top with meatza slices, spread more marinara sauce. Add all sautéed spinach and spread ricotta mixture on top. Cover with half of mozzarella cheese. Repeat with remaining ingredients, with mozzarella at the top most part.
- In a preheated oven of 400°F, bake for 15 minutes or until cheese is melted and slightly golden.
4. Spinach and Meat Lasagna without Noodles
A delicious spinach and meat lasagna without noodles to make at home. Eggplant is used instead of the noodles and healthy spinach is added. ~recipe from lowcarbyum
- 2 medium eggplants cooked (optional)
- 1 1/2 pounds ground sausage or ground beef
- 1 clove garlic minced
- 14.5 oz canned tomatoes cut up
- 8 oz canned tomato sauce
- 6 oz canned tomato paste
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 tablespoons extra virgin olive oil
- 20 oz frozen chopped spinach cooked and drained
- 2 large eggs
- 2 1/2 cups ricotta
- 2 cups mozzarella grated
- 3/4 cup Parmesan grated
- Salt and freshly ground black pepper
- If using the optional eggplant layer, they need to be roasted first in a 400 degree oven.
- Slice eggplants lengthwise about 3/4 inch thick.
- Brush both sides of slices with oil and season with salt and pepper.
- Roast until soft and golden, about 25 minutes, turning each slice halfway through cooking time.
- Cook sausage or beef in skillet with garlic until browned then drain off any grease.
- Add canned tomatoes, sauce, tomato paste and sauce.
- Mix until meat and sauce are well combined. In medium bowl, beat eggs then stir in ricotta and parmesan cheese.
- Grease a rectangular 9×13 baking dish with the olive oil, add a large dollop of meat sauce and spread it around on the bottom of the pan.
- Put a layer of eggplant (if using) in the pan; top with a layer of half the meat sauce, half the spinach, and half of the ricotta mix , sprinkle on half the mozzarella.
- Repeat the layers.
- Bake in preheated 400 degree oven until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes.
5. Cauliflower Lasagne
It’s fairly obvious that I really love Italian comfort foods. Paleo has challenged me to swap the gluten and gooey cheesiness for fresh veggies and lots of spices. This stuff tastes just as good as the traditional recipes, but as one of my best friends says, eating this way makes you want to lick your plate and go back for seconds as opposed to feeling bloated and hating yourself after the meal. ~ recipe from popularpaleo
- 1 head of cauliflower (yields 6 cups chopped, raw)
- 2-3 cloves garlic
- ½ tsp kosher salt
- 1 tsp Italian seasoning
- 2 eggs
- 2-3 carrots, peeled and chopped (1 cup)
- 1 small onion, diced (1.5 cups)
- 1 rib celery, diced (1/2 cup)
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 1 tsp dried basil
- 1 tsp dried oregano
- ⅛ tsp cinnamon (and barely ⅛ tsp... it's a dusting of cinnamon!)
- pinch of red chili flakes (less than 10 flakes)
- 12 oz ground Italian sausage (the good stuff!)
- 1 - 14.5oz can organic diced tomatoes
- 1 - 15oz can organic tomato sauce
- 1 cup organic chicken stock
- Extra virgin olive oil
- Optional: Fresh basil and a couple handfuls of baby spinach
- Start by making the cauliflower noodles. Preheat the oven to 350 degrees (Fahrenheit). Remove the leaves and core from a head of cauliflower and start chopping the cauli into small pieces. I use my knife, but you can certainly do this in a food processor. My cauliflower yielded 6 cups, shoot for that on your end so that the egg ratio is close.
- The cauliflower pieces need to be steamed; use whatever contraption you prefer. Stove-top or microwave makes no difference to me... I covered and microwaved for several minutes (about 6) until it was cooked but not total mush.
- When hot, use a potato masher or pastry cutter to break down the cauliflower. Cauliflower releases a fair amount of liquid while it cooks, so try to drain off what you can. Then add the seasonings and combine. Add the eggs last and either continue using the masher to combine or grab a spatula... whatever works for you.
- I am addicted to my silicone baking sheet and definitely recommend it, although basic parchment paper works as well, I'm told. There is no added fat (other than egg) to the cauliflower, so the sticking potential is high. Be sure to use one of the two. Spread the cauliflower dough/batter onto a large silicone baking sheet. You have to eyeball whatever baking dish you plan to use for the lasagna and think how large to spread out the cauliflower so that when you cut it in two large sections, the layers will fit squarely in the baking dish. Obviously you won't be preparing a 10x13-sized casserole dish with only 6 cups of cauliflower, so make necessary adjustments. The dish I used is your basic oval 2.8 liter corning ware baker, about 8" x 11" x 3". The picture below shows a standard-sized cookie sheet (American 17" x 12") and the cauli was about a half inch thick.
- Bake the cauliflower for 45 minutes at 350 degrees. It needs to be a little overcooked and dried out since it will be soon layered with tomato saucy goodness.
- While the cauliflower is in the oven, we need to make the bolognese.
- Classic bolognese starts with mirepoix (carrot, onion and celery) and that's what we're going to do here. Heat a large or wide pan to medium or medium-high. This can be a dutch oven or even a large skillet. Drizzle in a couple tablespoons of extra virgin olive oil... enough to lightly coat the bottom of the pan.
- While that comes to temp, peel and chop the carrots, dice the onion and the celery. Add those to the hot pan and sprinkle with the kosher salt and other seasonings. It will look kinda strange if you're not in the habit of building sauces in this order, but roll with it. This method gets the oils going and rehydrates the dried herbs before the tomatoes hit. Sauté for about 4-5 minutes, then add minced garlic and the sausage. Cook until the sausage has browned. The canned diced tomatoes, tomato sauce and chicken stock now joins the party. Stir and simmer for 15 minutes or so on medium-low heat. Cover if your sauce starts to dry out (or if it's splattering everywhere and making a mess of your stove).
- When the cauliflower "noodle" has finished cooking, remove from oven and transfer to a large cutting board or work surface. Depending on the size and shape of your lasagne pan and thus the size and shape of your cauli noodle, divide into two sections that will perfectly layer your lasagne. Remove the bolognese from the heat and grab your baking dish.
- To build the lasagne I layered like this:
- about a cup of sauce
- cauliflower "noodle"
- half the remaining sauce
- a couple handfuls of baby spinach
- the second cauliflower "noodle"
- the remaining sauce
- Cover and bake at 350 for about 20-25 minutes. Just enough to bring everything together and for the sauce to get bubbly around the edges.
- Serve with fresh basil for a dairy-free, grain-free DELICIOUS lasagne!
6. Cabbage Lasagna (Gluten Free)
A crowd pleasing low carb cabbage lasagna recipe that can be made ahead. They’ll never miss the pasta noodles in this healthier version. ~recipe from lowcarbyum
7. Low Carb Eggplant Parm Lasagna Casserole
This low carb eggplant parmesan lasagna casserole combines the tastes of two popular dishes. It makes a very delicious and filling meal. ~recipe from lowcarbyum
8. Zucchini Keto Lasagna
We created a recipe you wouldn't normally catch us making or eating pre-keto. But, now we wonder why we weren't always ordering it at Italian restaurants. We made a Keto Lasagna for all our readers, but realized, in the end, that we were also making it for ourselves. We came away with a new recipe and a new love for food. Matt in particular is not a fan of most of the recipes I make that involve layering and piling of different ingredients, unless it's protein cake! It wasn't until he tried our buffalo chicken dip, keto broccoli cheese soup, pizza dip, and now this keto lasagna that he realized he has a similar palate to mine!~recipe from ketoconnect
9. Eggplant & Summer Squash Lasagne
You’re definitely gonna eat your veggies with this one! Eggplant and summer squash sliced and crafted to form a lasagne with pork sausage, kale and carrots. It’s another variation of a dish that we grain-free folks have come to love~recipe from popularpaleo
10. Spinach Tomato Meatza Pizza
A paleo friendly low carb meatza pizza is basically just a seasoned ground beef mix cooked flat to make a crust. Then, it’s topped off with veggies. ~recipe from lowcarbyum
11. Low Carb Pizza – Turkey Crust Meatza
The following recipe has all of my favorite pizza toppings and comes to a measly 11 grams of carbs for the entire pizza! That’s less than 2 grams of carbs per slice! Feel free to swap the toppings out for your own faves, just be sure to update your macros. ~ketogasm
12. Low Carb Pepperoni Pizza Recipe with Fathead Crust
Low carb pepperoni pizza with a Fathead Crust tastes just like the real thing. This easy mozzarella dough takes minutes to make and bake! ~recipe from lowcarbmaven
13. Supreme Low Carb Pizza with Fathead Pizza Crust
Make a delicious Supreme Low Carb Pizza faster than delivery. The Fathead pizza crust makes it possible. It’s not only low carb but gluten-free and perfect for ketogenic diets. (Egg free options!) ~lowcarbmaven
14. Low Carb Chicken Parmesan Pizza Casserole
A delicious eggplant stuffed low carb chicken parmesan pizza casserole recipe. It combines the flavor of three popular Italian dishes into one! ~recipe from lowcarbyum
15. Keto Fathead Pizza With Sausage, Ricotta and Kale
Keto Fathead Pizza with Sausage, Kale and Ricotta is my twist on an old upstate New York favorite. This version is quick & easy to prepare with almond flour and mozzarella cheese. My family loves it! ~lowcarbmaven
Other Keto Italian Recipes
16. Ham Quiche Lorraine With Caramelized Onions & Gouda
Originating in France, ham quiche loraine is made with bacon and cheese. This low carb version uses ham, caramelized onions, Gouda and a unique low carb crust to create a beautiful presentation. ~recipe from lowcarbmaven
16. Ham & Arugula Quiche With Creamy Havarti & Smoked Gouda
This beautiful low carb ham and arugula quiche is bursting with flavor and is suitable for a breakfast, a brunch or dinner. A nicely seasoned low carb, gluten & grain-free crust makes it extra special. ~ recipe from lowcarbmaven
17. Mom’s Low Carb Meatballs Recipe – Italian Style (Keto meatballs)
Whether you prefer your meatballs baked or fried, my low carb meatballs recipe produces the best Italian meatballs which are tender just like mom’s. Gluten-free and great for keto diets, too. ~recipe from lowcarbmaven
18. Easy Italian Dressing Grilled Chicken
Easy grilled chicken with Italian dressing marinade is quick enough for a weeknight dinner. This classic Italian dressing grilled chicken recipe is a family favorite that's just happens to be gluten-free and dairy-free. ~recipe from cookeatpaleo
19. Low Carb Italian Chicken Cacciatore – Boneless Chicken
This Chicken Cacciatore recipe is my low carb twist on a very popular Italian-American dish, Chicken Cacciatori, which typically includes sausage and Marsala wine. ~recipe at lowcarbmaven
20. Italian Braciole
Braciole takes a little bit of time to prepare, but is such a wonderful combination of flavors and makes for excellent leftovers! Slice up some of this for breakfast alongside eggs done your way. Now THAT’S steak-and-egg with style! ~popularpaleo
21. Low Carb Caprese Chicken
You will see Caprese Chicken without breading a lot of the time, and that’s great too. However we’ve been perfecting our breaded chicken recipe over the past few weeks, and when we found the tomatoes at the farm stand this recipe came together and we knew the chicken breading would be a perfect fit. Chicken without breading cannot easily be substituted into this recipe since most of the seasoning and flavor is contained in the breading. ~recipe from ketoconnect