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Creamy White Keto Lasagna

A rich, layered white keto lasagna made with spinach, ricotta, alfredo-coated ground turkey, and melted mozzarella for a satisfying low-carb dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: Italian-American, Keto
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground turkey or chicken ground beef or Italian sausage also work
  • 1 cup low-carb alfredo sauce store-bought or homemade
  • 15 oz ricotta cheese full-fat recommended
  • 1 large egg
  • 0.5 tsp salt
  • 1 tsp dried minced garlic
  • 1 tsp dried minced onion
  • 6 oz frozen spinach thawed and squeezed very dry, or fresh spinach sautéed and drained
  • 1 cup shredded mozzarella cheese

Equipment

  • 9x13-inch baking dish
  • large skillet
  • medium mixing bowl

Method
 

  1. Preheat oven to 350°F (175°C). In a large skillet over medium heat, cook the ground turkey or chicken, breaking it up as it cooks, until no pink remains, about 5 to 7 minutes. Stir in the alfredo sauce and heat for 2 to 3 minutes until combined. Remove from heat.
  2. In a medium bowl, whisk together the ricotta cheese, egg, salt, dried minced garlic, and dried minced onion until smooth and well combined.
  3. If using frozen spinach, wrap it in a clean kitchen towel and wring out all excess moisture over the sink until no more liquid drips out. If using fresh spinach, sauté until wilted and drain thoroughly.
  4. Lightly grease a 9x13-inch baking dish. Spread half of the meat mixture across the bottom. Layer with half of the ricotta mixture, then half of the spinach, then half of the mozzarella. Repeat all layers ending with mozzarella on top.
  5. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  6. Remove the foil and bake for an additional 10 to 15 minutes until the cheese on top is golden and bubbling at the edges.
  7. Remove from oven and let the lasagna rest for 10 minutes before slicing. This allows the layers to set so slices hold their shape cleanly.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Freeze individual slices wrapped tightly for up to 3 months; thaw overnight before reheating. Reheating: Best reheated covered in a 325°F oven for 15 to 20 minutes. Microwave at 60% power to avoid rubbery cheese. Make-ahead: Assemble up to 24 hours ahead and refrigerate; add 10 minutes to the covered bake time. Substitutions: Swap spinach for thinly sliced, salted, and dried zucchini for a noodle-like texture. Add red pepper flakes to the meat for heat. Italian sausage or ground beef can replace the turkey.