Layers of alfredo sauce, browned meat, spinach, and oodles of cheese make the perfect lazy white lasagna. By subbing spinach for the noodles you cut back on the carbs and end up with a delicious keto entree!
In a large frying pan brown the meat. Crumble it into small pieces (I use a potato masher to do this) while cooking. Remove from the heat and add the alfredo sauce and ½ teaspoon salt. Set aside.
Preheat oven to 350 if baking immediately (you can also refrigerate for a day or two before baking).
In a separate bowl whisk together the ricotta, egg, ½ teaspoon salt, garlic, and onion.
Spread half the meat in the bottom of a large casserole dish. Top with half the ricotta and then half the spinach. Sprinkle half the mozzarella on top. Repeat the layers: meat, ricotta, spinach, and the finish with the rest of the mozzarella on top.
Bake for 35-40 minutes until the cheese on top is golden and bubble.