Creamy White Keto Lasagna is a delicious low-carb twist on a classic comfort dish that keeps bold flavor and family-friendly appeal without the extra carbs. If you love rich, creamy sauces, you might also enjoy this take on chicken enchiladas with dreamy white sauce, which uses a similar approach to creamy, satisfying keto-friendly flavors.
why make this recipe
This Creamy White Keto Lasagna brings together the best parts of traditional lasagna—the layered cheeses, the savory meat, and the cozy oven-baked warmth—while keeping carbs in check. Many families crave hearty weeknight meals that fill bellies and please picky eaters; this recipe does that without relying on pasta sheets full of starch. It’s ideal for people following low-carb or ketogenic plans, anyone watching their blood sugar, and home cooks who want a comfort food option that’s lighter on carbohydrates.
This dish also scales easily for meal prep. You can assemble it ahead of time and bake when needed, or double it for freezer-friendly dinners. Because it relies on common ingredients—ground meat, ricotta, mozzarella, spinach, and a creamy alfredo base—it’s accessible and adaptable. You’ll get familiar textures and flavors that feel indulgent but are built with clever swaps to keep the carb count low.
how to make Creamy White Keto Lasagna
This section walks you through the whole process in approachable steps. The method is straightforward: cook the meat and spinach, mix a creamy ricotta layer, assemble in layers, then bake until bubbly and golden. The structure is forgiving, so you can adapt fillings and seasonings to taste.
Ingredients :
- 1 pound Ground Turkey or Chicken (You can substitute with ground beef or sausage.)
- 1 cup Alfredo Sauce (Use a low-carb option or homemade.)
- 15 ounces Ricotta Cheese (Cottage cheese can be blended for a smoother texture.)
- 1 large Egg (A flax egg can be used for a vegan option.)
- 0.5 teaspoon Salt (Adjust according to taste.)
- 1 teaspoon Dried Minced Garlic (Fresh garlic can be used as a substitute.)
- 1 teaspoon Dried Minced Onion (Fresh onion can be substituted.)
- 6 ounces Frozen Spinach (Thaw and drain well.)
- 1 cup Shredded Mozzarella (Choose part-skim or fresh.)
Ingredient notes and substitutions:
- Ground Turkey or Chicken: Swap with lean ground beef for a bolder flavor or Italian turkey sausage for extra seasoning. If you want a vegetarian version, use crumbled firm tofu or cooked lentils with extra seasoning.
- Alfredo Sauce: Choose a low-carb jarred version or make your own with heavy cream, butter, and Parmesan for fewer processed ingredients. For dairy-free diets, use a nut-based or cauliflower-based white sauce.
- Ricotta vs Cottage: Traditional ricotta gives a creamy, slightly sweet curd; if you prefer a smoother texture, blend cottage cheese until silky. For fewer carbs, check the label—some cottage cheeses are lower in carbs than ricotta.
- Egg: Acts as a binder. For vegan or egg-free baking, a ground flaxseed "flax egg" (1 tablespoon flax + 3 tablespoons water) works for structure, though texture will differ.
- Spinach: Thaw frozen spinach and squeeze out as much water as possible; otherwise your lasagna will be watery. Fresh baby spinach quickly wilts in the pan if you’d rather use fresh.
- Mozzarella: Part-skim mozzarella lowers fat while keeping stretch. Fresh mozzarella yields a creamier melt and a milder taste.
Directions :
Step-by-Step Instructions
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Preheat and prepare.
- Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch or similar baking dish with butter or a quick spray of oil.
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Brown the meat.
- Heat a large skillet over medium-high heat. Add the ground turkey or chicken and break it up with a spoon. Cook until no longer pink and beginning to brown, about 6–8 minutes.
- Season with the dried minced garlic, dried minced onion, and 0.5 teaspoon salt. Taste and adjust seasoning.
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Add the spinach.
- Stir in the thawed, drained spinach. Cook for 1–2 minutes to combine and warm through. If any excess liquid appears, drain it off or cook a little longer to evaporate.
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Make the ricotta mixture.
- In a medium bowl, combine the 15 ounces ricotta cheese, 1 large egg, and a pinch of salt. Stir until smooth. If you prefer a smoother texture, blend cottage cheese until silky and use in place of ricotta.
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Assemble the layers.
- Spoon a thin layer of Alfredo sauce on the bottom of the baking dish to prevent sticking.
- Spread half of the ricotta mixture over the sauce in an even layer.
- Add half of the meat and spinach mixture, spreading it evenly.
- Drizzle or spread half of the remaining Alfredo sauce over the meat.
- Repeat with the remaining ricotta, meat mixture, and Alfredo sauce, finishing with the shredded mozzarella evenly distributed on top.
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Bake.
- Cover tightly with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes until the top is bubbly and the cheese is golden.
- Let rest for 10 minutes before slicing so layers can set.
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Serve.
- Slice into portions and serve hot, garnished with extra shredded mozzarella, chopped fresh basil, or a sprinkle of red pepper flakes for heat if desired.
Pro Tips for Success Creamy White Keto Lasagna
- Squeeze the spinach dry: Frozen spinach can hold a surprising amount of water. After thawing, pulse it in a sieve and press out moisture with paper towels to avoid a soggy lasagna.
- Taste and season at multiple points: Season the meat when browning and taste the ricotta mixture before layering. Cheese and Alfredo sauce can be salty, so adjust salt accordingly.
- Let it rest: Allowing the lasagna to sit 10–15 minutes after baking makes slicing cleaner and helps each portion keep its shape.
- Use a shallow dish for faster cooking: A 9×9-inch or similar shallow casserole helps the lasagna cook evenly without needing long baking times.
- Swap cheeses mindfully: If you use a stronger cheese like provolone or fontina, reduce extra salt. Fresh mozzarella adds creaminess but contains more moisture—pat it with paper towel if using fresh balls.
Flavor Variations Creamy White Keto Lasagna
- Italian Sausage & Peppers: Replace ground turkey with ground Italian turkey sausage or mild pork-free sausage; add sautéed bell peppers for extra aroma and texture.
- Mushroom and Herb: For a richer umami flavor, add sliced cremini or shiitake mushrooms to the meat step and increase fresh thyme or oregano.
- Sun-Dried Tomato & Spinach: Stir chopped sun-dried tomatoes into the ricotta layer for tang and concentrated tomato flavor without adding carbs from pasta.
- Pesto Layer: Swirl a tablespoon or two of low-carb pesto into the ricotta mixture for a bright basil flavor that complements the creamy sauce.
- Zucchini Ribbons: For extra vegetable layers and texture, thinly slice zucchini lengthwise and lightly roast before layering as noodles alternative.
Serving Suggestions Creamy White Keto Lasagna
- Fresh salad: Serve with a crisp mixed greens salad dressed simply with lemon juice and olive oil to add brightness and contrast.
- Roasted vegetables: Oven-roasted broccoli, cauliflower, or Brussels sprouts are excellent low-carb sides that keep the meal balanced and filling.
- Garlic butter mushrooms: Saute sliced mushrooms with butter and minced garlic for a savory side that pairs well with the creamy lasagna.
- Cauliflower rice: If you want a rice-like side without carbs, a small serving of cauliflower rice sautéed in butter and herbs makes a comforting complement.
- Garnishes: Fresh basil or parsley, extra grated Parmesan, or a light drizzle of olive oil make each portion feel restaurant-fresh.
Storage and Freezing Instructions Creamy White Keto Lasagna
- Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat gently in the oven at 325°F (165°C) covered with foil, or microwave single portions until hot.
- Freezing: You can freeze the entire lasagna assembled but uncooked, or freeze individual baked portions. For whole casseroles, wrap tightly in foil and place in a freezer-safe bag or container for up to 3 months.
- To bake from frozen: Thaw in the refrigerator overnight if possible, then bake according to original instructions, adding 10–20 minutes if needed. If baking from fully frozen, add about 30–40 minutes and check internal temperature for doneness (165°F / 74°C).
- Reheating tips: Reheat covered to preserve moisture and avoid drying out the top. Remove foil for final 5–10 minutes to refresh the cheese layer.
Nutrition Facts (Per Serving) —
- Servings: Makes about 6 servings
- Calories: ~360 kcal
- Protein: ~30 g
- Carbs: ~4–6 g net carbs
- Fat: ~25 g
- Fiber: ~1 g
- Sodium: ~900 mg
Nutrition estimates are approximate and depend on the specific brands and substitutions you choose. Using part-skim cheeses, lower-sodium Alfredo sauce, or leaner ground meat will change totals. For precise tracking, weigh ingredients and use your nutrition calculator to match brands.
FAQ About Creamy White Keto Lasagna
What makes this lasagna "keto"?
A lasagna earns the "keto" label by keeping net carbohydrates low while providing adequate protein and fats. This recipe removes traditional pasta sheets and uses a ricotta/cheese layering approach with a low-carb Alfredo base. The resulting carbohydrate count comes primarily from dairy components and spinach, keeping the net carbs well below what you’d get with regular lasagna noodles. Portion control and ingredient choices (low-carb Alfredo, part-skim vs full-fat cheese) can further tune it for strict ketogenic needs.
Can I make this gluten-free and dairy-free?
This version is naturally gluten-free if you use gluten-free Alfredo or make your own gluten-free white sauce. For dairy-free, replace ricotta with blended firm tofu or a cashew-based ricotta alternative and use dairy-free Alfredo made from cauliflower or nut milks. Keep in mind texture and flavor will change—dairy substitutions often require extra seasoning to mimic that dairy richness.
How can I lower the sodium in this recipe?
To reduce sodium, choose low-sodium or no-salt-added Alfredo sauce and low-sodium ricotta or cottage cheese. Cook the meat with minimal added salt and taste before adding more. You can also swap regular shredded mozzarella for a lower-sodium variety and skip any extra table salt. Fresh herbs and lemon zest can brighten flavor without adding sodium.
Can I prepare this ahead of time for guests?
Yes—this lasagna is excellent for make-ahead meals. Assemble it fully in the casserole dish, cover, and refrigerate for up to 24 hours before baking. Alternatively, assemble and freeze for longer-term storage; thaw in the refrigerator overnight before baking. For dinner parties, baking it while guests arrive creates a warm, homey aroma and gives you a chance to focus on sides and plating.
Is there a lower-fat option that still tastes good?
Yes—use part-skim mozzarella and low-fat ricotta or blended cottage cheese to reduce fat. Swap some or all of the Alfredo for a lighter sauce made with evaporated milk or unsweetened Greek yogurt blended with Parmesan and a bit of butter (use sparingly). Keep in mind that very low-fat versions may be less creamy, so add extra herbs and spices for depth.
Can I add extra vegetables without increasing carbs too much?
Absolutely. Low-carb veggies like bell peppers, zucchini, mushrooms, and leafy greens can be added without dramatically raising carbs. Saute vegetables first to remove excess moisture, then layer them with the meat and cheese. Cauliflower florets or riced cauliflower can also bulk up the dish while keeping it low-carb.
Why did my lasagna turn out watery and how can I fix it?
Watery lasagna is usually due to excess moisture from frozen spinach, fresh mozzarella, or an overly wet sauce. Always squeeze thawed spinach to remove water, pat fresh mozzarella dry, and use thicker Alfredo sauce or reduce a homemade sauce before assembling. If baking a dish that’s already watery, remove foil during the final bake to allow moisture to evaporate and let it rest longer so the liquids can be reabsorbed.
How long will leftovers stay good in the freezer and fridge?
In the refrigerator, cooked lasagna will stay fresh for up to 4 days when stored in airtight containers. In the freezer, properly wrapped halves or individual portions can last 2–3 months. For best texture, label with dates and consume frozen portions within 3 months for peak quality.
Final Thoughts
Creamy White Keto Lasagna gives you the comfort and satisfaction you expect from classic lasagna without the heavy carbs from pasta. It’s a flexible, family-friendly dish that works well for weeknight dinners, batch cooking, or freezer meals. With a few smart swaps and the right method—especially squeezing the spinach and letting the casserole rest—you’ll get clean slices, rich flavor, and an appealing texture that keeps everyone asking for seconds.
Whether you’re new to low-carb cooking or a seasoned keto cook looking for a new favorite, this recipe delivers a balance of convenience and indulgence. Try one of the flavor variations to tailor it to your family’s tastes, and remember that small adjustments to ingredients like cheese and sauce can help you meet dietary needs without sacrificing the creamy satisfaction that makes this lasagna a true family favorite.
Creamy White Keto Lasagna
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Keto
Description
A delicious low-carb twist on a classic comfort dish that brings layered cheeses and savory meat together without the extra carbs.
Ingredients
- 1 pound Ground Turkey or Chicken
- 1 cup Alfredo Sauce
- 15 ounces Ricotta Cheese
- 1 large Egg
- 0.5 teaspoon Salt
- 1 teaspoon Dried Minced Garlic
- 1 teaspoon Dried Minced Onion
- 6 ounces Frozen Spinach
- 1 cup Shredded Mozzarella
Instructions
- Preheat oven to 375°F (190°C) and prepare a baking dish.
- In a skillet, brown the meat over medium-high heat for 6–8 minutes, seasoning with garlic, onion, and salt.
- Add thawed and drained spinach, cooking for 1–2 minutes.
- In a bowl, mix ricotta cheese, egg, and a pinch of salt until smooth.
- Layer Alfredo sauce, then half of the ricotta mixture, half of the meat mixture, and half of the remaining Alfredo sauce in the baking dish. Repeat layers and finish with shredded mozzarella on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes until bubbly and golden.
- Let rest for 10 minutes before slicing and serving.
Notes
For best results, squeeze spinach dry and let the lasagna rest before cutting. You can swap proteins or cheeses based on preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian