Keto Enchilada Lasagna

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  • prep time

    prep time

    25 min

  • cook time

    cook time

    50 min

  • ready time

    ready time

    1 h 15 min

Keto Enchilada Lasagna

13 ratings

This low carb lasagna has all the traditional layers combined with the heat and flavor of enchiladas!

This is a great option for the whole family served with a simple salad or steamed green vegetables.

  • Net Carbs

    5.4 g

  • Fiber

    1.5 g

  • Total Carbs

    7 g

  • Protein

    34 g

  • Fats

    31.9 g

444 cals

Keto Enchilada Lasagna

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Ground Turkey, Lean, 7% Fat (93% Lean Meat)

    Ground Turkey, Lean, 7% Fat (93% Lean Meat)

    21 ounce

  • Cream Cheese Spread

    Cream Cheese Spread

    10-½ ounce

  • Zucchini

    Zucchini

    2 small

  • Gourmet Collection Smoked Paprika by Mccormick

    Gourmet Collection Smoked Paprika by Mccormick

    2 tsp

  • Chili Powder

    Chili Powder

    1 teaspoon

  • Cumin, Ground

    Cumin, Ground

    1 teaspoon

  • Ground Coriander

    Ground Coriander

    1 teaspoon

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Tomato

    Tomato

    1 medium - 2 3/5" diameter

  • Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can

    Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can

    1 cup

  • Tomato Puree

    Tomato Puree

    1 tablespoon

  • Oregano, Dried

    Oregano, Dried

    1 teaspoon

  • Garlic

    Garlic

    1 clove

  • Almond Milk, Vanilla Or Other Flavors, Unsweetened

    Almond Milk, Vanilla Or Other Flavors, Unsweetened

    ¾ cup

  • Cheddar Cheese

    Cheddar Cheese

    ½ cup, grated

  • Salt, Sea Salt

    Salt, Sea Salt

    ½ teaspoon

  • Red Bell Peppers, Raw

    Red Bell Peppers, Raw

    ½ medium - 2 1/2" diameter x 2 3/4"

  • Yellow Bell Peppers, Raw

    Yellow Bell Peppers, Raw

    ½ medium - 2 1/2" diameter x 2 3/4"

  • White Onion

    White Onion

    ¼ large

  • Salt, Sea Salt

    Salt, Sea Salt

    ½ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 14

1 h 15 min

  • Step 1

    Slice the tops and bottoms from the zucchini and peel the outer skin and discard. Peel the zucchini flesh into long wide strips. Add the zucchini to a plate or bowl and toss with half a teaspoon of salt. Set aside whilst you prepare the turkey.
    Step 1
  • Step 2

    Heat the olive oil in a large skillet over a low/medium heat. Dice the bell peppers and onion and crush the garlic. Add to the pan and cook gently for a minute or two until just tender.
    Step 2
  • Step 3

    Add the ground turkey and cook until browned all over.
    Step 3
  • Step 4

    Dice the tomato and add to the pan along with the tomato puree, stock, dried herbs and spices. Stir well to combine.
    Step 4
  • Step 5

    Bring the mixture to a simmer and continue to cook for 10 minutes until the stock has reduced.
  • Step 6

    Whilst the turkey is cooking, add the cream cheese and almond milk to a pan over a gentle heat. Stir together, heating though until the cream cheese has melted into the milk.
    Step 6
  • Step 7

    Season with a little salt and pepper and stir through half the grated cheddar until melted.
    Step 7
  • Step 8

    Preheat the oven to 400 degrees Fahrenheit.
  • Step 9

    Blot the zucchini using kitchen paper to remove any excess salt or liquid. Divide the turkey mixture into 1/3 and spoon one third into the base of an 8x5 inch oven dish.
    Step 9
  • Step 10

    Arrange 1/3 of the zucchini over the meat base, overlapping the strips.
    Step 10
  • Step 11

    Spoon over 1/3 of the cheese sauce in an even layer.
    Step 11
  • Step 12

    Repeat the process twice more creating two more layers of turkey, zucchini and cheese sauce.
    Step 12
  • Step 13

    Sprinkle the remaining cheddar over the top of the lasagna.
    Step 13
  • Step 14

    Transfer to the oven for 30 minutes until hot through and the cheese is golden and bubbling.
    Step 14

Comments 13

  • lward007c3ab

    lward007c3ab 2 years ago

    Tastes great, but mine came out very runny, even after I let it sit for 30 min to cool. Next time I will cut back on the liquids.

    • PropitiousKetone173206

      PropitiousKetone173206 2 years ago

      This was a hit, I used ground beef instead of ground turkey. Next time I won’t use as much smoke paprika it over powered the taste

      • StellarMacadamia869189

        StellarMacadamia869189 3 years ago

        All the family loved this, also substituted chicken mince for the turkey. Going to try it with lean beef mince next!

        • TriCia

          TriCia 3 years ago

          Also substituted shredded chicken breast for the ground turkey! Yum!

          • Michele415

            Michele415 3 years ago

            This was really good and hearty. The only issue is that you can taste the almond milk from the cheese sauce. Recommend use less or use something else

            • Dai

              Dai 3 years ago

              This is an absolutely fantastic meal so yummy.

              • Trisha__kay

                Trisha__kay 4 years ago

                I can’t wait to make this. Enchiladas is my favorite and being new to keto, I miss it so much! Thank you for the recipe! This may be a game changer 👌

                • Missy112

                  Missy112 4 years ago

                  One of our favs

                  • recipewriter

                    recipewriter 4 years ago

                    That's great! :)

                • Lynne

                  Lynne 4 years ago

                  I didn't have ground turkey so made this with 2 lbs cut-up boneless chicken breast. We loved it!

                  • recipewriter

                    recipewriter 4 years ago

                    Sounds great! Thank you for your feedback Lynne :)

                • Anonymous

                  Anonymous 4 years ago

                  Great taste / easy to make, just takes time

                  • Anonymous

                    Anonymous 4 years ago

                    Great taste / easy to make, just takes time