Low Carb/Macro Friendly Turkey Mexican Lasagna

This Turkey Mexican Lasagna has to be one of my all time favorite recipes. It’s so simple and delicious. If you have followed us for a while you know we are obsessed with Mexican food and LOVE our taco Tuesdays. I know we all have our favorite lasagna recipes and I promise you that you WILL NOT regret adding this gem to your list of favorite recipes.

The portion size for this lasagna is huge. There is nothing I dislike more than finding a recipe that is “macro friendly” and then discovering that the portion size is for a 2 year old. That is not this recipe! Also to top it off, you can have this recipe done and on the table with homemade salsa in 1.5 hours and less if you use a jarred salsa.

Let’s Get Started

One of the main ingredients for this lasagna is the tomatillo salsa. I use this recipe on our site: Roasted Tomatillo Salsa but if you don’t have the 30-40 minutes to make the salsa you can certainly buy your favorite jarred tomatillo salsa or it might be called salsa verde. If you plan to make the salsa, you will want to do that first. You will also need Cut Da Carb flatbread these low carb wraps are perfect “pretend” noodles. Right now you can only purchase these flatbreads on their website. www.cutdacarb.com

Once you have made your salsa or have your jar on hand, you can start on the rest of the steps.

Add the ground turkey to a large pan and cook for 5 minutes. After the ground turkey has started to brown, add the chopped onion and pepper. Cook until the ground turkey cooked all the way through.

Once the turkey is cooked, add the seasonings and the canned diced tomatoes with green chilis. Don’t drain the liquid from the tomatoes, dump in the pan liquid and all. If you don’t have canned diced tomatoes with chilis already mixed in you can just get a can of plain diced tomatoes and a can of plain green chilis.

Add the sour cream and simmer for 15-20 minutes, until the there isn’t much liquid left.

Next preheat the oven to 350 degrees and grab a 13×9 baking dish. Spray with avocado oil.

Now you can start making the layers.

Layer 1 = thin layer of tomatillo salsa

Layer 2 = Turkey mixture – I use the bottom of a spoon to make smooth.

Layer 3 = 1 Cut da carb wrap

This next layer start with the turkey mixture, then salsa and then wrap and end with a turkey layer and salsa on top. So it will be 3 total layers

Once you have added the final dollups of salsa, I again use the back of a spoon to spread. Then add the cheese.

Bake in the oven for 15-20 minutes or until the sides start to bubble and the cheese is melted. Top with more fresh yellow onion and cilantro.

Serve with the extra salsa, guacamole or even a big salad.

How to store

Keep the lasagna in an air tight container in the fridge for up to 5 days. I swear it tastes even better the next day!

If you like this recipe, check these out:

Low Carb / Macro Friendly Turkey Mexican Lasagna

No ratings yet
Print Pin Rate
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Prep Time: 35 minutes
Cook Time: 20 minutes
With Homemade Salsa: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 8
Calories: 304kcal


  • 2 lbs Ground Turkey Lean – 93%
  • 100 grams Yellow Onion Chopped – Approx 1 small onion – save 10-15g to sprinkle on top
  • 120 grams Bell Pepper Chopped – Approx 1 med bell pepper
  • 1 can Diced Fire Roasted Tomatoes with Green Chilis
  • 1/2 tsp Cumin
  • 2 tsp Chili Powder
  • 1/2 tsp Salt
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1 1/4 cup Shredded Cheese Mexican style
  • 2 cups Green Tomatillo Salsa Jarred or Homemade from our site
  • 1/4 cup Sour Cream
  • 2 Cut Da Carb Flatbread Wraps
  • 2 Tbsp Fresh Cilantro Chopped


  • If making our homemade Roasted Tomatillo Salsa you will want to make that first. If using a jarred salsa then you can go ahead and get started.
  • Add 2lbs of turkey to a large pan and cook for 5 minutes or until it starts to brown.
  • Add the chopped onion and pepper to the turkey and simmer until turkey is cooked.
  • Once the turkey is cooked add the seasonings, canned tomatoes with chilis (juices and all) and sour cream.
  • Mix well and simmer for 15-20 minutes until most of the juices are gone.
  • Preheat the oven to 350 degrees
  • Using a 13×9 baking dish start making the layers.
  • here is how the layers should go *note the layers change after the 1rst*
    – thin layer of salsa – turkey mixture – cut da carb – turkey mixture – salsa – cut da carb – turkey mixture – salsa
  • Sprinkle the cheese on top and bake for 15-20 mins until cheese is melted and lasagna starts to bubble on the side.
  • When the lasagna is done baking add the fresh onion and cilantro to the top


Serving: 1piece | Sodium: 388.8mg | Cholesterol: 102.5mg | Calories: 304kcal | Saturated Fat: 6.6g | Fat: 15.5g | Protein: 30.1g | Carbohydrates: 9.4g

Related Posts

Easy Sausage and Potato Soup

Easy Sausage and Potato Soup

Soups are one of my go to recipes on cold days but normally I don’t have all day to work on them. I like to have a recipe that can come together in 2 hours or less….hopefully less. This recipe is no different, you can […]

Low Carb / Macro Friendly Crockpot Chicken Enchilada Casserole

Low Carb / Macro Friendly Crockpot Chicken Enchilada Casserole

Crockpot recipes are one of my favorite go to meals. I love the idea of setting it and forgetting it. I had been thinking about an enchilada recipe for a while, mostly because I love Mexican food so much that I am always dreaming of […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating