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!