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Layers of alfredo sauce, browned meat, spinach, and lots of cheese make the perfect lazy white lasagna. By substituting spinach for noodles, you cut down on carbs and end up with a delicious keto lasagna starter.
Low Carb, Keto, THM S, Gluten Free, Grain Free
If you're from the Trim Healthy Mama community, you've probably tried the Lazy Lasagna from the Trim Healthy Mama Cookbook. And you probably loved it. I see it being mentioned all the time in Facebook groups and I've never seen a bad review. If you haven't tried it, go buy the cookbook and do it. And then come make my lazy white lasagna.
This is inspired by the successful recipe from the THM Cookbook, but I omitted the ketchup and cottage cheese and added alfredo and ricotta sauce. I kept it under ten ingredients and tried to simplify the preparation a bit. I had the idea to do this months ago, but kept putting it off. I wish I hadn't. It is rich and creamy with bubbly cheese and a touch of garlic. I served it with a quick Caesar salad with my two-minute homemade dressing.
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Every night my husband says, "Thank you, honey, for a good dinner." But on really good nights in the middle of his meal, he pauses for a second, looks at me and also says, "This is REALLY good." On White Lazy Lasagna night he did just that. And two of the four children ordered third portions.
How to make keto lasagna with spinach instead of noodles:
Using spinach instead of noodles is faster than traditional lasagna if you usually boil the noodles. And it's much easier than cutting vegetables into thin slices and using them instead of noodles. You can turn your family's favorite low-carb lasagna simply by using spinach instead of noodles.
Can I use zucchini?
You can also do this using thinly sliced zucchini. I recommend cutting the zucchini with a mandolin to make it even and then lightly salt it and press the liquid with a clean absorbent towel or paper towels. Otherwise, it will release too much liquid and make the lasagna soggy.
Steps for low carb lasagna:
Step 1: brown the meat and add the alfredo sauce.
Step 2: Mix the ricotta mixture and spread it over the meat.
Step 3: Add a little spinach on top.
Step 4: Top with grated mozzarella.
Step 5: repeat steps 1-4.
Step 6: Bake and enjoy!
Can I use ground beef or ground chicken?
Yes. Any type of ground beef will work for this recipe, but I prefer the milder flavor of ground turkey or ground chicken.
Can I make this keto lasagna without meat?
For a vegetarian version, sauté the chopped zucchini and onion instead of the ground beef and continue with the rest of the recipe. Carbohydrate count will increase slightly.
Can I use fresh spinach?
Fresh spinach releases a large amount of liquid when cooked and can make the lasagna soggy. I recommend skipping it first if you want to use fresh spinach.
Can I use fresh mozzarella?
I love fresh mozzarella, but that also releases a lot of liquid. Better to use the regular packed cube or grated mozzarella for this keto lasagna.
What should I serve with my keto lasagna?
More low carb Italian dishes:
Keto Meatballs with Sausage and Ground Meat
Italian baked chicken with sausage
Meatballs Casserole Parmesan
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Keto Blanca Lasagna
Layers of alfredo sauce, browned meat, spinach, and lots of cheese make the perfect lazy white lasagna. By substituting spinach for noodles, you cut down on carbs and end up with a delicious keto starter.
Preparation time: 30 minutes.
Cooking time: 35 minutes.
Total time: 1 hour 5 minutes
Course: dinner, main course, main course, main course
Cuisine: American, Italian
- 1.5 lb ground turkey or chicken
- 16 ounces of alfredo sauce (in a jar or homemade)
- 2 cups of ricotta cheese
- 1 egg
- 1/2 teaspoon of salt, divided
- 1 teaspoon minced garlic, dry
- 1 teaspoon of chopped dry onion
- 12 oz frozen spinach, thawed and drained well
- 8 oz grated mozzarella
In a large skillet, brown the meat. Crumble it into small pieces (I use a potato masher to do this) while cooking. Remove from heat and add Alfredo sauce and 1/2 teaspoon of salt. Set aside.
Preheat oven to 350 if baking immediately (you can also refrigerate it for a day or two before baking).
In a separate bowl, mix ricotta, egg, 1/2 teaspoon salt, garlic, and onion.
Spread half of the meat in the bottom of a large saucepan. Top with half the ricotta and then half the spinach. Sprinkle half of the mozzarella on top. Repeat the layers: meat, ricotta, spinach and finish with the rest of the mozzarella on top.
Bake for 35-40 minutes until the cheese above is golden and bubbly.
Calories: 411kcal | Carbohydrates: 6g | Protein: 37g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 158mg | Sodium: 838 mg | Potassium: 496 mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5505IU | Vitamin C: 2.3mg | Calcium: 331mg | Iron: 1.9mg
Originally published on April 21, 2016. Reviewed and published on January 24, 2020.