Keto Creamy Alfredo Lasagna

Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 4

Ingredients

For the “Pasta”:

  • 4 large zucchinis (sliced lengthwise as “lasagna noodles”)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Filling:

  • 1 lb (450g) ground chicken or turkey (or ground beef)
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

For the Alfredo Sauce:

  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese (for topping)

Instructions

  1. Prepare the Zucchini “Lasagna Noodles”:
    • Preheat your oven to 375°F (190°C).
    • Slice the zucchinis lengthwise into thin strips using a vegetable peeler or mandoline slicer.
    • Sprinkle with salt and let sit for 10 minutes, then pat dry with paper towels to remove excess moisture.
  2. Cook the Filling:
    • Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until fragrant.
    • Add ground meat, cooking until browned. Season with salt and pepper, then stir in ricotta and Parmesan cheese. Mix well and set aside.
  3. Make the Alfredo Sauce:
    • In a saucepan, melt the butter over medium heat. Add heavy cream and bring to a gentle simmer.
    • Stir in Parmesan cheese and garlic powder, whisking until smooth. Season with salt and pepper to taste.
    • Cook for 2-3 minutes, or until the sauce thickens. Remove from heat.
  4. Assemble the Lasagna:
    • In a baking dish, spread a thin layer of Alfredo sauce on the bottom.
    • Layer with zucchini slices, then spread a portion of the meat filling on top. Drizzle more Alfredo sauce over the meat.
    • Repeat the layers (zucchini, meat filling, Alfredo sauce) until all the ingredients are used, finishing with a generous layer of Alfredo sauce on top.
    • Sprinkle mozzarella cheese over the final layer.
  5. Bake:
    • Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  6. Serve:
    • Let the lasagna cool for a few minutes, then slice and serve hot. Garnish with fresh parsley if desired.

Nutritional Information (Per Serving)

  • Calories: 450 kcal
  • Protein: 28g
  • Fat: 38g
  • Net Carbs: 5g

Tips & Variations:

  • Add Spinach: For extra nutrition, layer in some fresh spinach leaves between the zucchini slices.
  • Chicken Alfredo Twist: Use shredded cooked chicken instead of ground meat for a classic chicken Alfredo flavor.
  • Make it Spicy: Add a pinch of red pepper flakes to the Alfredo sauce for a kick of heat.

This Keto Creamy Alfredo Lasagna offers the comforting taste of a traditional Alfredo dish while being perfect for low-carb and keto diets. It’s creamy, cheesy, and full of flavor — a great alternative to classic lasagna!omforting flavors of a classic baked pasta dish. Enjoy!