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Creamy White Keto Lasagna

A delicious low-carb lasagna packed with cheesy goodness and a rich creamy sauce, perfect for keto dieters and family meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Keto
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat
  • 1 pound Ground Turkey or Chicken You can substitute with ground beef or sausage.
Sauces and Dairy
  • 1 cup Alfredo Sauce Use a low-carb option or homemade.
  • 15 ounces Ricotta Cheese Cottage cheese can be blended for a smoother texture.
  • 1 large Egg A flax egg can be used for a vegan option.
  • 6 ounces Frozen Spinach Thaw and drain well.
  • 1 cup Shredded Mozzarella Choose part-skim or fresh.
Seasonings
  • 0.5 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Dried Minced Garlic Fresh garlic can be used as a substitute.
  • 1 teaspoon Dried Minced Onion Fresh onion can be substituted.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, cook the ground turkey or chicken over medium heat until it’s no longer pink. Drain any excess fat.
  3. In a mixing bowl, combine ricotta cheese, egg, salt, garlic, onion, and spinach. Mix well until smooth.
Assembly and Baking
  1. In a baking dish, spread a layer of Alfredo sauce on the bottom.
  2. Add half of the cooked ground meat on top of the sauce layer.
  3. Spread half of the ricotta mixture over the meat.
  4. Sprinkle with a third of the mozzarella cheese.
  5. Repeat the layers using the remaining meat, ricotta mixture, and finish with the rest of the mozzarella cheese on top.
  6. Finally, pour the remaining Alfredo sauce over the top layer.
  7. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until bubbly and golden.
  8. Let it cool for a few minutes before serving.

Notes

Serve hot with a simple side salad or steamed vegetables. Garnish with fresh herbs, like basil or parsley, for added flavor. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, place in the oven or microwave until heated through.