The main recipe for this fabulous ketogenic lasagna uses cheese, but I’ve also included a variation that’s dairy-free. I often recommend that my nutrition clients avoid dairy in the beginning of their journey to give them a chance to heal if they are dairy-sensitive, so I like to offer them a recipe for a tasty Italian meal that is ketogenic yet dairy-free. In the dairy-free variation, avocado provides the creaminess instead of ricotta. I’ve received many positive comments about my Protein Noodle Lasagna (from my cookbook The Art of Healthy Eating), so I decided to start with that idea of using thinly shaved organic roast turkey or chicken as the “noodles.”
Serve with my keto bread smothered in butter or MCT oil and garlic to make garlic bread!
- 1 cup ricotta cheese (about 7½ ounces)
- 1 large egg
- 0.33 cup grated Parmesan cheese (about 1⅓ ounces)
- 1½ cups shredded mozzarella cheese (about 6 ounces)
- 3 medium tomatoes, sliced very thin
- Handful of fresh basil leaves
- 2 cups marinara sauce, homemade or store-bought
- Preheat the oven to 325°F.
- Align the turkey slices in a single layer on a large sheet of parchment or wax paper with the short ends facing you. Make the filling
- In a large mixing bowl, whisk together the ricotta cheese and egg until well blended. Stir in the Parmesan cheese, then mix in the mozzarella cheese.
- Place ¼ cup of the cheese mixture over each slice of turkey breast and spread it into an even layer.
- Place 3 tomato slices over the cheese mixture on each slice of turkey, then top with 3 or 4 fresh basil leaves.
- Starting at the short end of a turkey slice, tightly roll up the “noodle” and place the roll-up seam side down in a pie pan or 8-inch square baking dish. Repeat with the rest of the “noodles.”
- Top each roll-up with 2 to 3 tablespoons of the marinara sauce.
- Place in the oven and bake for 20 to 25 minutes, until the cheese is melted.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 467 kcal Calories from Fat: 231.3 kcal |
|
% Daily Value*
|
| Total Fat 25.7 g 73% |
Trans Fat 0.0 g |
carbohydrates 9.3 g 7% |
Dietary Fiber 2.6 g 7% |
Protein 50 g 100% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |