Prep Time: 30 mins | Cook Time: 35 mins | Total Time: 1 hr 5 mins | Servings: 8
This White Keto Lasagna is surprisingly amazing! I tried this a few weeks ago, but I have been keeping this recipe for quite some time. It’s a nice addition to my favourite keto rotation with layers of Alfredo sauce, browned meat, spinach, and cheese. The noodles have been substituted by spinach to cut back on the carbs. This keto lasagna entree is not only delicious but is also low carb, gluten-free, grain-free, and sugar-free!
My family was sceptical at first, but that first bite changed everything! After that very first bite, they all looked up at me with a big smile! This white keto lasagna is also a huge hit to crowds!
Ingredients
1 Egg
1.5 pounds ground turkey or chicken
1 tsp dried minced garlic
½ tsp salt, divided
1 tsp dried minced onion
2 c. ricotta cheese
8 ounces shredded mozzarella
16 ounces Alfredo sauce (jarred or homemade)
12 ounces frozen spinach, thawed and drained well
How to make White Keto Lasagna
Step 1: Cook the meat in a large frying pan, breaking it into small pieces as it cooks. Take the pan off the heat, then add the Alfredo sauce and half tsp salt. Set the meat aside.
Step 2: If baking immediately prepares the oven. Preheat it to 350 degrees. If not, you can keep the meat in the fridge for 1 to 2 days before baking.
Step 3: Place the ricotta, egg, ½ teaspoon salt, garlic, and onion in a separate bowl. Mix well until everything is combined.
Step 4: In the bottom of a large casserole dish, spread half of the meat and top with half each of ricotta and spinach. Over the spinach, sprinkle half of the mozzarella. Do the same layers, meat, ricotta, spinach, and the rest of the mozzarella.
Step 5: Place the casserole in the preheated oven and bake for about 35 to 40 minutes or until the cheese is golden and bubbles.
Nutrition Facts:
Calories: 411 | Carbohydrates: 6g | Protein: 37g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 158mg | Sodium: 838mg | Potassium: 496mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5505IU | Vitamin C: 2.3mg | Calcium: 331mg | Iron: 1.9mg
Ingredients
- 1 Egg
- 1.5 pounds ground turkey or chicken
- 1 tsp dried minced garlic
- ½ tsp salt, divided
- 1 tsp dried minced onion
- 2 c. ricotta cheese
- 8 ounces shredded mozzarella
- 16 ounces Alfredo sauce (jarred or homemade)
- 12 ounces frozen spinach, thawed and drained well
Instructions
Step 1: Cook the meat in a large frying pan, breaking it into small pieces as it cooks. Take the pan off the heat, then add the Alfredo sauce and half tsp salt. Set the meat aside.
Step 2: If baking immediately prepares the oven. Preheat it to 350 degrees. If not, you can keep the meat in the fridge for 1 to 2 days before baking.
Step 3: Place the ricotta, egg, ½ teaspoon salt, garlic, and onion in a separate bowl. Mix well until everything is combined.
Step 4: In the bottom of a large casserole dish, spread half of the meat and top with half each of ricotta and spinach. Over the spinach, sprinkle half of the mozzarella. Do the same layers, meat, ricotta, spinach, and the rest of the mozzarella.
Step 5: Place the casserole in the preheated oven and bake for about 35 to 40 minutes or until the cheese is golden and bubbles.
