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Lasagna With Turkey Slices

Updated Mar 23, 2021Published Mar 11, 2019 By Julia 8 CommentsThis post may contain affiliate links.

Summary:
This low carb lasagna uses deli-style turkey slices instead of lasagna noodles, layered with melted mozzarella cheese and a rich meaty sauce with spinach. It's a protein-packed meal that can be easily made ahead of time.
keto lasagna after baking

Lasagna With Turkey Slices

5 from 4 votes
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Prep: 15 minutes mins
Cook: 50 minutes mins
Cool: 15 minutes mins
Yield: 4 servings

INGREDIENTS

  • 8 ounces cooked deli-style turkey slices (Note 1)
  • 1.5 cups shredded mozzarella cheese (Note 2)
  • 1/4 cup finely grated parmesan cheese (Note 3)

Meat Sauce:

  • 1 pound lean ground beef (Note 4)
  • 15-ounce can tomato sauce
  • 5-ounce package baby spinach leaves, roughly chopped (Note 5)
  • 2 teaspoons dried oregano
  • 3/4 teaspoon table salt
  • 1/2 teaspoon ground cayenne

INSTRUCTIONS

  • Prepare: Preheat oven to 375 F. Set aside 8×8 inch baking dish.
  • Cook Meat Sauce: Heat wide high-sided nonstick pan over medium heat. Add ground beef and cook until browned, about 5 minutes, crumbling with stiff utensil. Stir in tomato sauce and bring to simmer. Simmer for 10 minutes (Note 6) until sauce noticeably thickens, stirring occasionally. Stir in oregano, salt, and cayenne until well-mixed. Stir in spinach for a few minutes until wilted. Turn off heat.
  • Assemble Lasagna: Arrange 1/3 of turkey slices along bottom of baking dish, overlapping each other. Evenly pour about 1/2 of meat sauce over turkey slices. Add about 1/2 cup of mozzarella cheese on top of meat sauce. Repeat with another sliced turkey layer, meat sauce layer, and cheese layer. Top with remaining turkey slices. Add remaining 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese on top of turkey slices.
  • Bake Lasagna: Bake uncovered at 375 F until lasagna is golden brown on top, 30 to 35 minutes. Cool for at least 15 minutes to allow lasagna to set, then cut into four equal portions and serve (Notes 7-8).

NUTRITION

Makes 4 Servings
Amount Per Serving:
Calories 430 (46% from fat)  
Total Fat 22g 33%
   Saturated Fat 10g 51%
Cholesterol 125mg 42%
Sodium 1360mg 56%
Net Carb 7g  
Total Carb 10g 3%
   Dietary Fiber 3g 12%
   Sugars 4g  
Protein 47g  
Vitamin A 65% · Vitamin C 14% · Calcium 43% · Iron 28%

PHOTOS

keto lasagna after baking
turkey slices in baking dish
meat and spinach sauce in baking dish
shredded mozzarella cheese in baking dish
turkey and cheese layer in baking dish
keto lasagna after baking
slice of keto lasagna served on white plate

NOTES & TIPS

(1) Turkey Slices. Use thin deli-style turkey slices, which is cooked turkey that can be found in the refrigerated lunch meat section of U.S. grocery stores. If you don’t have turkey, substitute with other types of thinly sliced deli meat like chicken, ham, or pastrami. Since meat has no carbs, thinly sliced meat is used in place of lasagna noodles to reduce the glycemic impact of this meal.
(2) Mozzarella Cheese. I use a bag of pre-shredded low-moisture part-skim mozzarella, which means the cheese has been dried out for a longer shelf life and better browning.
(3) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture, not shredded, often available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.
(4) Ground Beef. Choose lean or extra lean ground beef, ideally 90% to 95% lean. The leaner it is, the less fat rendered during cooking. This helps with liquid control and reduces the oiliness of the resulting dish. If you use meat with less than 90%, you may want to drain off some of the grease after browning in the pan. If you don’t have beef, ground turkey is a good substitute.
(5) Spinach. About 3.5 cups chopped. Use fresh raw spinach, keeping the leaves and discarding long or thick stems.
(6) Simmering Meat Sauce. The meat sauce should be simmered for the full 10 minutes. This produces a nice and thick sauce, since most of the tomato sauce’s liquid content will evaporate, and is key to a flavorful and thick lasagna that holds together well.
(7) Serving. It’s important to let the lasagna set for the full 15 minutes before cutting into it; as the lasagna cools and sets, it will re-absorb some of the liquid in the baking dish. Serve the lasagna with Mini Cheese Balls, Almond Flour Garlic Knots, or Mediterranean Salad.
(8) Make Ahead / Leftovers. If you’re making ahead of time or storing leftovers, cool the baked lasagna then cover and refrigerate for up to 2 days. When ready to serve, cut into individual portions and reheat using the microwave or oven. One good thing about making this ahead of time is that it usually tastes better after it has a chance to sit overnight in the refrigerator. The flavors are more pronounced and the lasagna’s layers are more cohesive. Making this dish ahead of time is my preferred way of preparing it.
(9) Similar Recipes. This recipe is adapted from similar low carb lasagnas like Zucchini Lasagna and Eggplant Lasagna, both of which use similar sauces with tomatoes and ground beef.

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Filed Under: Low Carb, Low Carb Casseroles, Mains: Beef, Per Serving: 5-10g Net Carbs Tagged With: 6-10ingredients, cayenne, dried oregano, gluten free, ground beef, more60min, mozzarella cheese, oven, parmesan cheese, spinach, tomato sauce, turkey

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.

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Beth Denham

This was so good! I made it for my sister in law and myself because we eat low carb. Delicious! I added some ricotta which only increases the carbs by a few per serving.

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4 months ago
Ruth

I made this for a luncheon at church. I added cottage cheese and baby spinach, hot Italian sausage, ground beef , green & white onion & mushrooms . Many people asked for the recipe. They loved it.

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1 year ago
Clare

Hi, I’ve made this before and it tastes great! Just wondering if this recipe is okay to freeze? Could it be re-heated from frozen?

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5 years ago
Julia

I’m glad to hear that you enjoyed it! I haven’t personally tried freezing this recipe, but looking at the ingredients, I don’t see why it wouldn’t freeze well. If you give it a try, I would make the meat sauce and assemble the lasagna, then freeze (don’t bake it yet). Make sure it’s wrapped tightly in aluminum foil. When you’re ready to bake it, uncover and bake in a preheated oven until it turns golden brown on top. It might take an extra 10-15 minutes since it’s cooking from frozen. Hope that helps!

Vote Up1Vote Down  Reply
5 years ago
Ann Margolis

Julia, I would like to bring this to our annual potluck at work. How can I modify this to cook in a crockpot? Since we don’t have an oven at work?

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5 years ago
Julia

This is what I suggest: the day before, bake at home in an oven and store covered in the refrigerator. On the day of your potluck, bring your lasagna and crockpot, and use the crockpot to reheat until it’s hot. I think that will give better results than cooking it in a crockpot.

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5 years ago
Deborah Johnson

couldn’t you use zuchini slices too instead of the turkey?

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6 years ago
Julia

Yes, but that would also increase the carb count. For more info on using zucchini, check out this recipe: https://www.savorytooth.com/zucchini-lasagna/

Vote Up0Vote Down  Reply
6 years ago

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