White Keto Lasagna

Introduction

This White Keto Lasagna is a dreamy, comforting casserole that ditches the traditional noodles and red sauce for a rich, low-carb alternative. You’ll love the creamy layers of alfredo and ricotta paired with savory ground poultry and spinach. It delivers all the cheesy satisfaction of classic lasagna without the carbs.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Servings: 8

Ingredients

• 1.5 lb ground turkey or chicken
• 16 oz alfredo sauce (jarred or homemade)
• 2 cups ricotta cheese
• 1 egg
• 1/2 tsp salt, (divided)
• 1 tsp dried minced garlic
• 1 tsp dried minced onion
• 12 oz frozen spinach, (thawed and drained well)
• 8 oz shredded mozzarella

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a large skillet over medium-high heat, cook the ground turkey or chicken until no pink remains. Break it into crumbles as it cooks. Drain any excess fat.
3. Stir the jarred or homemade alfredo sauce into the cooked meat. Reduce heat to low and let the mixture simmer while you prepare the cheese layer.
4. In a medium bowl, combine the ricotta cheese, egg, 1/4 teaspoon of the salt, dried minced garlic, and dried minced onion. Mix until fully incorporated.
5. Squeeze the thawed spinach in a clean kitchen towel or paper towels to remove as much liquid as possible. Add the drained spinach and the remaining 1/4 teaspoon of salt to the ricotta mixture. Stir well.
6. To assemble the lasagna, spread half of the meat and alfredo mixture evenly in the bottom of the prepared baking dish.
7. Carefully spread all of the spinach and ricotta mixture over the meat layer.
8. Pour and spread the remaining half of the meat and alfredo mixture over the ricotta layer.
9. Sprinkle the shredded mozzarella cheese evenly over the top.
10. Bake uncovered for 30-35 minutes, or until the cheese is melted, bubbly, and slightly golden.
11. Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set for cleaner slices.

Variations

• Casserole Style: For an even easier version, simply mix the cooked meat, alfredo sauce, spinach-ricotta mixture, and half the mozzarella together in a bowl, then transfer to the dish and top with the remaining cheese before baking.
• Single-Serve Portions: Assemble individual servings in small, oven-safe ramekins. Reduce the baking time to 20-25 minutes.
• Crusty Top: For a deeper golden crust, switch your oven to broil for the final 1-2 minutes of cooking, watching carefully to prevent burning.
• Herb Infusion: Mix 1 teaspoon of Italian seasoning or dried basil directly into the ricotta cheese mixture for an extra layer of flavor.

Tips for Success

• Drain Spinach Thoroughly: This is the most crucial step. Excess water in the spinach will make your lasagna soupy. Wring it out in a towel until it’s very dry.
• Let it Rest: Allowing the baked lasagna to rest for 10-15 minutes is non-negotiable. It firms up the layers, making it much easier to cut and serve.
• Brown the Meat Well: Don’t just cook the ground poultry until it’s no longer pink; get a little bit of golden-brown color on it for deeper flavor.
• Full-Fat for Best Results: Using full-fat ricotta and alfredo sauce will give you the creamiest, most satisfying texture and help keep you full.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave until warmed through, or cover the baking dish with foil and reheat in a 350°F oven for 15-20 minutes.

FAQ

Is this recipe gluten-free?

Yes, as there are no noodles or flour-based ingredients, this lasagna is naturally gluten-free.

Can I use fresh spinach instead of frozen?

Yes, but you’ll need about 1 pound of fresh spinach. Sauté it until completely wilted, then drain and squeeze it dry just as you would with the frozen.

My lasagna was watery. What happened?

The most likely cause is insufficiently drained spinach or ground meat. Ensure you squeeze every bit of liquid from the spinach and drain the cooked meat well.

Can I make this ahead of time?

Absolutely. Assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.

What can I serve with this?

A simple side salad with a vinaigrette dressing, roasted asparagus, or zucchini noodles make perfect low-carb accompaniments.

Can I freeze this lasagna?

Yes. Assemble and bake as directed, let it cool completely, then wrap tightly or place slices in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.