12 Net Carbs | 4 Servings | Time: 1 Hour
Today, I’m digging in with a cozy, low-carb lasagna that is made with egg white wraps instead of noodles. Layered with lean turkey, spinach, and cheese, this keto-friendly recipe keeps all the flavor and comfort of the original with only 12 net carbs!
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
Directions
1. Prep
- Preheat oven to 375°F
- If your spinach is frozen:
- Thaw completely
- Squeeze out as much water as possible (so your lasagna isn’t watery)
- Cut all egg white wraps in half (use a pizza cutter for ease of cutting)
2. Cook the Turkey
- Heat 1 Tbsp olive oil in a skillet over medium heat
- Add 1 lb ground turkey
- Cook until browned and fully cooked through
- Season lightly with salt + pepper (optional)
- Stir in Italian seasoning
- Add 1 cups of the marinara sauce to the meat mixture and simmer for a few minutes
3. Make the Ricotta Mixture
- In a bowl, mix:
- 15 oz ricotta
- 10-12 oz spinach (well-drained)
4. Assemble the Lasagna
- In an 8×8 baking dish, layer like this:
- Thin layer of marinara on the bottom
- 4 egg white wraps halves. Place the straight, cut edges against the edges of the baking dish and position the rounded edges toward the center. Let the pieces overlap as needed so the layer is fully covered.
- 1/2 the ground turkey and sauce mixture
- 1/2 the ricotta + spinach mixture
- 4 more egg white wrap halves, rounded edges toward the center
- 1/2 the ground turkey and sauce mixture
- 1/2 the ricotta + spinach mixture
- 4 more egg white wrap halves, rounded edges toward the center
- Top with remaining marinara sauce
5. Bake
- Cover loosely with foil
- Bake for 25 minutes
- Remove foil, drain excess moisture, and top with mozzarella cheese
- With foil removed, bake additional 10-15 minutes until bubbly and golden
6. Rest & Serve
- Let the lasagna sit for at least 10 minutes before cutting and serving
Notes
This is a great base recipe to modify for your own needs. Feel free to use whole dairy, ground beef, or even add garlic and onion if it fits with your macros and digestion. I try to keep my protein high and fat moderate by using lean ground turkey (93-99%), part-skim mozzarella, and part-skim ricotta.
Tip: This recipe uses 2/3 of a 24 oz jar of Rao’s Marinara. Save the extra cup to make Keto Tomato Soup.