Easy Keto Lasagna
Ingredients
- 1 lb ground turkey
- 1 Tbsp olive oil
- 1 pack of 6 egg white wraps like Egglife
- 16 oz marinara sauce with no added sugar like Rao’s
- 15 oz ricotta cheese
- 10-12 oz spinach thawed from frozen and squeezed dry
- 1/2 cup mozzarella cheese
- 1 Tbsp Italian seasoning
Instructions
- Preheat oven to 375°F.
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned and no longer pink, breaking it into crumbles as it cooks. Season with salt, pepper, and Italian seasoning. Stir in 1 cup of the marinara sauce and simmer for 2–3 minutes.
- While the turkey simmers, combine the ricotta cheese and well-drained spinach in a medium bowl until evenly mixed.
- Cut each egg white wrap in half (a pizza cutter works well). Spread a thin layer of marinara sauce over the bottom of an 8×8-inch baking dish, then assemble the lasagna in this order: • 4 egg white wrap halves, overlapping as needed to cover the bottom of the dish. Place the straight cut edges against the sides of the pan and the rounded edges toward the center. • Half of the turkey mixture • Half of the ricotta and spinach mixture • 4 more egg white wrap halves • Remaining turkey mixture • Remaining ricotta and spinach mixture • Remaining egg white wrap halves • Top with remaining marinara sauce
- Cover loosely with foil and bake for 25 minutes.
- Remove the foil. If excess liquid has collected in the dish, carefully pour it off. Sprinkle the mozzarella cheese evenly over the top and return the lasagna to the oven for 10–15 minutes, or until the cheese is melted and lightly browned.
- Let the lasagna rest for 10 minutes before slicing and serving.
Store leftover lasagna covered in the refrigerator for up to 4 days.
Nutrition
Calories620kcalCarbohydrates16gProtein59gFat35gSaturated Fat12gCholesterol162mgSodium945mgPotassium1195mgFiber4.4gSugar5.6gCalcium600mgIron4.8mg
Notes
This recipe is highly adaptable. Feel free to make it your own, and use what you have on hand. Use ground beef instead of turkey, choose full-fat cheeses, or add garlic and onion if they work well for you.
I usually make it with lean ground turkey (93–99% lean), part-skim ricotta, and part-skim mozzarella to keep the protein high and the fat moderate.
When I want to change things up, I’ll replace the egg white wraps with thinly sliced zucchini or shredded spaghetti squash, or swap chopped broccoli for the spinach.
This recipe uses 2/3 of a 24 oz jar of Rao’s Marinara. Save the extra cup to make Keto Tomato Soup.
