Low-Carb Turkey Lasagna
Transform your leftover turkey into a mouthwatering meal with this Low-Carb Turkey Lasagna! A comforting and satisfying dish, this keto-friendly lasagna features layers of turkey, roasted butternut squash, and Brussels sprouts.
Equipment
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 tbsp + 1 teaspoon chopped fresh sage divided
- 3 tsp chopped fresh thyme divided
- 2 cups turkey bone broth can use chicken
- 1 1/2 cups heavy cream
- 1 tsp xanthan gum
- pink salt
- fresh cracked black pepper
- Fresh ground nutmeg
- 12 low carb lasagna noodles can use hearts of palm noodles for lower carbs
- 3 cups shredded leftover turkey
- 4 cups leftover roasted butternut squash or sweet potatoes
- 1 pound chopped leftover Brussels sprouts
- 8 ounces ricotta cheese
- 2 cups Italian cheese blend divided
- 3 tbsp chopped fresh parsley divided
Instructions
- Preheat oven to 375 degrees F and grease a 9 x 13 baking dish.
- In a large pot of salted water, boil the lasagna noodles per package instructions.
- Heat the oil and butter in a large skillet set over medium heat; cook onion, garlic, 1 tablespoon sage and 2 teaspoons thyme for about 5 minutes or until softened.
- Add the chicken stock and heavy cream, bring to a boil and then reduce to simmer.
- Whisk in the xanthan gum and continue simmering, whisking continuously until the sauce begins to thicken. *See Notes
- Add salt, pepper, and nutmeg to taste.
- In a medium bowl, combine the ricotta cheese, 1 1/2 cups of the Italian cheese blend, 1 teaspoon sage, 1 teaspoon thyme, and 2 tablespoons parsley.
- Drain the lasagna noodles and set them aside
- Spread 1/2 cup of the white sauce evenly over bottom of the baking dish.
- Place 4 noodles over sauce.
- Spread another cup of the gravy, half of the turkey, butternut squash, sprouts and ricotta over top.
- Repeat layers.
- Place remaining 4 noodles over top; spread remaining sauce evenly over top and sprinkle with remaining cheese.
- Cover tightly with foil; bake for 30 minutes. Remove foil and bake for 15 to 20 minutes or until the top is golden brown and filling is bubbling. If you like your lasagna browned more, broil for 2 or 3 minutes.
- Let stand for 10 minutes and sprinkle with fresh parsley before serving.
Notes
If you prefer a thicker sauce, you can simmer longer or add more xanthan gum. I suggest using 1/4 teaspoon at a time until you reach your desired consistency.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 507kcalCarbohydrates: 35gProtein: 32gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 109mgSodium: 264mgPotassium: 703mgFiber: 16gSugar: 5gVitamin A: 8872IUVitamin C: 68mgCalcium: 222mgIron: 2mg
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