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Keto Lasagna

· 2 min read
Derek Kershner
Derek Kershner
Sous Chef

Ingredients​

Sauce​

  • 1/4 cup extra virgin olive oil
  • 1-1.5 lb ground turkey
  • 1 stalk Celery
  • 1 medium yellow onion
  • 6 cloves garlic (or more, to taste)
  • 2 Pints Chicken Stock
  • 1/2 cup red wine (any)
  • 2 pinches Italian Seasoning
  • 2 bay leaf
  • 2 Roma tomatoes
  • 1 bunch collard greens (about 6-7 leaves)
  • 1 cup almond flour
  • Calabrian Chili Flakes (to taste)
  • Salt (to taste)
  • Pepper (to taste)

Lasagna​

  • 2 cans heart of palm lasagna noodles
  • 14 oz queso fresco
  • Bit of grated parmesan

Instructions​

Sauce​

  1. In dutch oven or pot, olive oil and diced onion and celery until translucent.
  2. Brown ground turkey, minced garlic, then add chicken stock. Bring back to light boil / simmer.
  3. Add Italian seasoning, bay leaf, calabrian chili flakes, and red wine.
  4. Remove ribs from collards, roughly chop, add.
  5. Simmer for hours, at least 1-2.
  6. Chop and add tomatoes.
  7. Add almond flour.
  8. Simmer for half hour.
  9. Add salt, pepper.

Lasagna​

  1. Preheat oven to 375F.
  2. In Pyrex or similar baking dish, layer noodles, then sauce, then queso fresco, then parmesan 3 times each.
  3. Top with pepper.
  4. Bake for an hour until cheese is browned.

Wait a bit, then eat. Enjoy!