Keto lasagna
A proper meaty lasagna with no noodles at all: thin slices of deli turkey stand in for the pasta, layered with garlicky beef sauce, ricotta and mozzarella, then baked until the top bubbles and browns. It cuts into neat squares and is even better the next day.
- Time
- 65 min (15 prep + 50 cook)
- Servings
- 6
- Per serving
- 403 kcal
- Protein
- 47 g
Ingredients
Meat sauce
- 1 1/3 lb ground beef (93% lean)
- 3 cloves garlic, grated
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups (12 oz) tomato sauce, no-sugar-added marinara, or plain canned tomato sauce
Ricotta layer
- 1 cup part-skim ricotta
- 1 large egg
- 1/4 cup grated parmesan (refrigerated)
- 2/3 lb low salt turkey breast, plain deli turkey or chicken, sliced thin at the counter, lower-salt if you can find it
- 2 cups grated (7 oz) mozzarella cheese
- a small handful fresh basil, torn, to finish
Steps
- Heat the oven to 400°F. Brown the beef in a large skillet over medium-high heat for 7–8 minutes, breaking it up, until cooked through (160°F). Stir in the garlic, oregano, salt and pepper for 30 seconds, then the tomato sauce, and simmer gently for 5 minutes, until a spoon leaves a trail.
- Stir the ricotta, egg and parmesan together in a bowl.
- Spread a thin layer of the meat sauce in a 20 × 30 cm (8 × 12-inch) baking dish and cover it with a third of the turkey, pressing the slices flat so they cover the dish edge to edge. Top with more sauce, a third of the ricotta in spoonfuls and a third of the mozzarella. Repeat twice more, but on the last layer put the ricotta under the sauce, so the top is sauce and mozzarella.
- Bake 20–25 minutes until bubbling at the edges and browned on top (160°F in the middle). Rest 10 minutes so it cuts cleanly, then scatter with basil. It keeps 4 days in the fridge and freezes 3 months in portions; reheat covered at 350°F for 20 minutes, or in the microwave.
Good to know
Which deli meat works best?
Plain oven-roasted turkey or chicken, sliced thin at the counter. Thick packaged slices stay chewy, and honey-glazed ones make the lasagna sweet.
Can I use whole-milk ricotta?
Yes, it is a little creamier, at about 62 instead of 65.
Alternatives
Per
- Calories
- 157
- Protein
- (48%)
- 18 g
- Fat
- (44%)
- 8 g
- Carbohydrates
- (9%)
- 4 g
- of which sugar
- 2 g
- Fiber
- <1 g
- Sodium
- 475 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2416 kcal goes into the pot and 1757 g of ingredients comes out as about 1537 g of food: 157 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.