This Low Carb Protein Halloumi Lasagne is a simple and satisfying dish that's perfect for a family dinner. With layers of turkey, provolone, ground beef, halloumi and creamy bechamel, it's low in carbs but big on flavor.
With 30 grams of protein per serving this lasagna is a protein-packed powerhouse. Plus, it's made using our homemade Low Carb Bechamel Sauce.
In the culinary world, you may have noticed the words "lasagna" and "lasagne" being used interchangeably.
While "lasagna" is the more common term in American English, "lasagne" is the Italian form. In this recipe post, we'll embrace both spellings to celebrate the delicious fusion of flavors that make this healthy lasagna dish a favorite for many. If you love lasagna you will also enjoy this Easy Homemade Low Carb Lasagna or this Gluten-Free Lasagna Recipe.
Why you'll love this recipe halloumi lasagna recipe
- Low Carb Delight: It's a guilt-free (no lasagna noodles), low-carb twist on a beloved classic, perfect for those watching their carb intake.
- Protein-Packed: Packed with protein from turkey, beef, and halloumi, making it a satisfying and nutritious meal.
- Easy to Make: This protein lasagna is simple to follow with no lasagna sheets, even for beginners, and delivers a flavorful result.
- Versatile: You can customize it with your favorite low-carb ingredients, and it's perfect for meal prep or family gatherings.
- Creamy Bechamel: Our homemade low-carb bechamel sauce adds a creamy, indulgent touch that enhances the overall flavor.
- Meal Prep - great for meal prep you can make this high protein lasagna for your lunches.
- Gluten Free Goodness - This Low Carb Protein Halloumi Lasagna is gluten-free for a wholesome dining experience.
Recognizing its higher fat content this recipe is crafted for those diabetics who follow a keto or low carb, high-fat diet. Reserved for those moments when you want to indulge in a savory and satisfying experience without compromising taste. Enjoy the indulgence during your noteworthy celebrations!
This easy healthy lasagna is a luxurious treat, here are a few variations to make it even healthier.
- Vegetarian Halloumi Lasagne - Remove the ground beef in the protein lasagne for a delicious meat-free twist.
- Spinach and Ricotta Protein Lasagne - Incorporate layers of spinach with the ricotta cheese into your protein lasagne for a tasty and nutrient-rich variation.
- Chicken and Mushroom Protein Lasagne - Swap ground beef in the protein lasagne with seasoned chicken and sautéed mushrooms for a lighter option.
- Eggplant Protein Lasagne - Substitute the layers of turkey and provolone slices with slices of eggplant to create a low-carb and gluten-free version of the protein lasagne.
- Seafood Halloumi Lasagne - Combine halloumi and a mix of seafood like shrimp and crab instead of ground beef in a creamy lasagne for a delightful seafood twist on the classic protein lasagne.
- Cottage Cheese Lasagna - Not my personal preference but since cottage cheese is having a moment you could replace the ricotta with cottage cheese if you prefer.
These key players make our Low Carb Protein Halloumi Lasagne a delicious and satisfying dish.
- Turkey Slices: Provide a lean protein base for the dish.
- Provolone Slices: Add a cheesy and flavorful layer.
- Halloumi Cheese: Offers a creamy, rich texture and a unique taste.
- Ground Beef: Adds savory protein and flavor. Lean ground turkey or chicken can also be used instead of ground beef.
- Garlic and Onion: Infuse aromatic depth into the ground beef.
- Olive Oil: Used for browning the ground beef, garlic and onion.
- Ricotta: Brings creamy richness to the layers.
- Mozzarella: Adds gooey, melted cheese goodness.
- Parmesan: Provides a sharp and salty kick.
- Parsley Flakes: Garnish with freshness and color.
- Keto Bechamel Sauce: Creates a creamy and low-carb base for the lasagne. For a lighter version you can swap the bechamel sauce with tomato sauce.
See the recipe card for quantities.
Steps by step instructions
How to make the protein halloumi lasagne?
STEP 1: Brown the ground beef.
In a pan, sautee the garlic and onions in the olive oil and then cook the ground beef until it's browned and no longer pink. Drain any excess fat and set it aside.
STEP 2: Preheat the oven to 350F. Layer the Lasagna
Start layering your lasagna in a baking dish. Begin with a layer of the bechamel sauce and then the turkey and provolone slices as the base.
STEP 3: Add ground beef and ricotta cheese.
Layer with the ground beef and dollops of ricotta cheese. Then layer again with the bechamel sauce and finally add the slices of halloumi cheese.
- STEP 4: Repeat Layers
- Layer the ingredients until your dish is filled, ending with cheese on top and a sprinkle of parsley flakes. Watch the recipe video to see how I layered my lasagna.
STEP 5: Cover with tinfoil and bake in the oven at 350°F (175°C) for about 30-35 minutes, remove tinfoil and bake for another 15 minutes and finally broil for 5 minutes until the cheese is bubbly and golden.
The final step is to let the low carb lasagna rest for approximately 10 minutes after taking it out of the oven. This brief resting period allows the lasagna to firm up, and the juices and sauce to settle, making it easier to slice and enhancing the overall flavors.
- Layer Evenly: When assembling the halloumi cheese lasagna, ensure you distribute the ingredients evenly in each layer for a consistent and delicious result.
- Rest for Better Slices: Allowing the protein lasagne to rest for a few minutes after baking makes it easier to slice neatly and prevents it from falling apart when serving.
To store the halloumi lasagne, cover it with plastic wrap or aluminum foil and refrigerate. It will stay fresh for up to 3-4 days. Reheat individual servings in the microwave or the entire dish in the oven when you're ready to enjoy it again.
Freeze the protein lasagna
- Allow the lasagna to cool completely.
- Cut it into serving-sized portions or leave it whole, depending on your preference.
- Wrap each portion tightly with plastic wrap and then aluminum foil.
- Label with the date and contents.
- Place the wrapped portions in an airtight container or resealable freezer bags.
- Store in the freezer for up to 2-3 months.
When you're ready to enjoy it, thaw in the refrigerator and reheat in the oven or microwave until heated through.
Frequently asked questions
Yes, you can easily swap turkey for chicken to suit your preference without compromising the dish's deliciousness.
While halloumi adds a unique flavor and texture, feel free to experiment with other cheeses like feta or goat cheese for a personalized touch.
Absolutely! Assemble the lasagna and refrigerate it overnight. When ready to bake, allow it to come to room temperature for about 30 minutes before placing it in the oven.
Low carb appetizers you might enjoy
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Low Carb Protein Halloumi Lasagne
- 1 pound ground beef
- 3 garlic cloves minced
- 1 medium onion chopped
- 1 tablespoon olive oil
- 1 cup keto bechamel sauce
- 12 turkey slices
- 12 provolone slices
- 8 oz halloumi cut into slices
- ½ cup ricotta
- 1 cup shredded mozzarella
- ¼ cup grated parmesan
- 2 tablespoon parsley flakes
View the recipe video prior to making this recipe.
- Preheat the oven to 350°F
- In a pan, sautee the garlic and onions in the olive oil and then cook the ground beef until it's browned and no longer pink. Drain any excess fat and set it aside.1 pound ground beef, 3 garlic cloves, 1 medium onion, 1 tablespoon olive oil
- Layer your lasagna in an 8" x 8" baking dish. Begin with the bechamel sauce on the bottom and then the turkey and provolone slices as the base.12 turkey slices, 1 cup keto bechamel sauce, 12 provolone slices
- Layer with the ground beef and dollops of ricotta cheese. Then layer again with the bechamel sauce and finally add the slices of halloumi cheese.½ cup ricotta, 8 oz halloumi
- Continue to layer the ingredients until your dish is filled, ending with a final layer of mozzarella cheese on top and a sprinkle of grated parmesan and parsley flakes.1 cup shredded mozzarella, ¼ cup grated parmesan, 2 tablespoon parsley flakes
- Cover with tin foil and bake in the oven at 350°F (175°C) for about 30-35 minutes, remove the tinfoil and bake for another 15 minutes and finally broil for 5 minutes until the cheese is bubbly and golden.
- Let the lasagna rest for approximately 10 minutes after taking it out of the oven.
- Layer Evenly: When assembling the lasagna, ensure you distribute the ingredients evenly in each layer for a consistent and delicious result.
- Rest for Better Slices: Allowing the lasagna to rest for a few minutes after baking makes it easier to slice neatly and prevents it from falling apart when serving.
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
Updates and Revisions
If conflicting information between the video and recipe card, the recipe card will always have the most up to date information, ingredients and instructions.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines