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. (watch how I made this in the video)
• Let the lasagna rest for approximately 10 minutes after taking it out of the oven.