Jun 17

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Low-Carb Skillet Lasagna Recipe (S)

I love all things Italian and all things cheesy. It doesn’t hurt if the recipe is also quick and easy. Today I am sharing with you a family favorite that I have tweaked to make it friendly for the low-glycemic lifestyle I have adapted through Trim Healthy Mama. Follow along for a quick and easy dinner favorite

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Low-Carb Skillet Lasagna

Course: Main Course

Cuisine: Italian

Serves: 6


  • 1 lb ground beef
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 can diced tomatoes undrained
  • 1-1/4 cup water
  • 8 oz tomato sauce sugar-free
  • 1 Tbsp Dried Parsley
  • 1 tsp dried basil
  • 1 tsp oregano
  • 1 tsp salt
  • 2-1/2 cups Dreamfield’s Pasta noodles I use lasagna noodles broken into pieces
  • 1 cup cottage cheese
  • 1/4 cup parmesan cheese
  • 1 whole egg
  • 3/4 cup shredded mozzarella cheese


  1. In a large skillet, brown beef with onions and garlic. Drain.
  2. Add tomatoes, water, tomato sauce, parsley, basil, oregano and salt.
  3. Stir in uncooked pasta noodles. Bring to a boil, stirring occasionally.
  4. Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
  5. Combine cottage cheese and Parmesan cheese in a small bowl. Mix in the egg. Drop by rounded tablespoons onto pasta mixture.
  6. Cover and cook for 5 more minutes.
  7. Sprinkle with shredded mozzarella and serve.

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