Keto Skillet Lasagna – Easy Recipe – Diet Doctor


Instructions are for 6 servings. Please modify as needed.

  • Preheat oven to 400ºF (200ºC).

  • Shred the cabbage by cutting the cabbage head in half and slicing it with a sharp knife into thin cabbage noodles.

  • Heat a large frying pan or ovenproof skillet on medium-high heat. Add the cabbage and a splash of water. Toss it around with a tong and cook until the cabbage is soft. Remove from the pan and drain.

  • Return the same pan to the stove and add the olive oil. When hot, add garlic and onion. Fry until it starts to get soft and translucent.

  • Add the ground meat to the pan. Fry while breaking the meat up using a spatula. Season with salt, ground black pepper, basil, and oregano. Add the crushed tomatoes and the cooked cabbage when the meat starts to get brown. Give it a good mix and let it simmer for a couple of minutes while you prepare the cheese sauce.

  • Mix the heavy whipping cream, cream cheese, garlic, salt, and pepper in a bowl until smooth.

  • Pour it on top of the meat and cabbage mixture. Sprinkle the cheese on top. Bake in the oven for 20 minutes or until the cheese has a golden color.

  • Let it cool a bit before serving. Garnish with fresh basil.

  • Tips

    If you don’t have an ovenproof skillet or frying pan, you can transfer the meat and cabbage mixture to a baking dish and top with the sauce and cheese before baking it in the oven.

    If you want a more traditional lasagna, you can boil whole cabbage leaves and use them instead of pasta—layering the cabbage, meat mixture, and cream sauce.

    Serve with a crisp green salad.



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