Keto Three-Cheese Zucchini Alfredo Lasagna

Cheese is great. Wonderful, amazing, gorgeous cheese… Yeah, I’m a weirdo. But you can’t tell me you don’t agree! Did you know that cheese is actually mildly addictive because of the dopamine it produces in the brain? This Keto Three-Cheese Zucchini Alfredo Lasagna is so yummy, you’ll definitely be coming back for more!

This recipe is relatively fast and easy to make. But if you are like me, you like to be as prepared as possible. (Being prepared means less likelihood that you will cheat on your diet!)

This recipe is meal prep friendly! Just do all of the steps, minus baking in the oven, on meal prep day. Then, when you’re ready to eat it, you’ll just throw it in the oven for a super easy keto dinner!

Life is short, so let’s get right to it!

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How to fork it up…

To avoid forking this recipe up, let the sauce mixture thicken up A LOT before you add it to your lasagna. If you don’t let the sauce thicken, your lasagna will look (and taste) like a moist, watery, sloppy mess. To make sure this doesn’t happen cook the sauce until it’s super thick!

A rule of thumb I always use is, once the mixture sticks together when stirring, and no sauce gravitates to the part of the pan you stirred it away from, it’s good. You want more of a paste than a sauce.

When in doubt, a sauce too thick is better than too thin for this recipe.

Tip: to get the perfect zucchini slices, use a cheese slicer! They cut the zucchini to the perfect thickness.

Ingredients for Keto Zucchini Alfredo Lasagna…

• 1 lb ground turkey
• 1.2-1.5 lb zucchini, sliced
• 12 oz Alfredo sauce (I suggest Rao’s for keto.)
• 1 c sharp white cheddar, shredded
• 1 c mozzarella, shredded
• 1/4 c Parmesan, shredded
• 1/2 sweet yellow onion, chopped
• 1 tsp Italian seasoning
• 1/2 tsp garlic salt
• 1 tbsp oil of choice

The Recipe…

1. Preheat oven to 425 f 
2. In a large pan, add oil and heat over medium-high.
3. Once heated, add diced onion and cook until translucent. 
4. Next, add ground turkey and spices. Break apart ground turkey and stir frequently, until the turkey is fully cooked. 
5. Once the meat is fully cooked, add the alfredo sauce to the pan. Continue to cook until the sauce mixture is VERY thick.
6. Slice the zucchini length-wise, I highly suggest using a cheese slicer. It slices them to the perfect thickness, with little effort. (See “How To Fork It Up,” for more info.)
7. Layer sliced zucchini on the bottom of a large pyrex pan, make sure they are slightly overlapping each other. 
8. Add the meat sauce mixture on top of the zucchini layer and ½ cup of sharp white cheddar cheese.
9. Add the rest sliced zucchini, slightly overlapping each other. 
10. Top with the rest of the cheese. 
11. Put in the oven, cook for 20-25 minutes, or until cheese starts to brown. 
12. Let cool, and dig in! 

*This lasagna is meal prep friendly. Do steps 2-9 on meal prep day. With a few additional instructions:

• When adding the meat sauce mixture to the zucchini, make sure that the meat has cooled before putting on top of the zucchini. By waiting for it to cool, you will prevent condensation from forming while in the fridge cooling and ultimately, preventing a soggy lasagna situation.
• Be sure to cover the lasagna once it is ready to go in the fridge.
• Complete the rest of the steps (i.e. baking in the oven), on the day you are ready to eat it. Because the dish will be colder, bake at 325 degrees Fahrenheit for 40-50 minutes.