Keto Creamy Alfredo Lasagna

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
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.
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.
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.
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.
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.
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!