Keto Spinach Lasagna
Elevate your dinner routine with this Keto Spinach Lasagna—a savory, low-carb twist on the classic comfort food! This recipe swaps traditional pasta for thinly sliced zucchini, creating a perfectly layered dish packed with fresh spinach, creamy ricotta, and gooey mozzarella. A rich, sugar-free marinara sauce binds the flavors together, while Parmesan cheese adds a salty, nutty kick in every bite. Seasoned with garlic, Italian spices, and a touch of crushed red pepper (optional), this lasagna delivers bold flavors without sacrificing your keto goals. Ready in just over an hour, it's a family-friendly, gluten-free meal that serves six and is guaranteed to wow at your next gathering. Perfect for those seeking a nutritious and delicious way to enjoy Italian-inspired fare!
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Recipe Information
Ingredients
- 3 medium-sized (sliced lengthwise into thin strips) Zucchini
- 10 ounces (fresh) Spinach
- 1 cup Ricotta cheese
- 2 cups (shredded) Mozzarella cheese
- 1 cup (grated) Parmesan cheese
- 1 large Egg
- 3 cloves (minced) Garlic
- 1 tablespoon Olive oil
- 2 cups (sugar-free, keto-friendly) Marinara sauce
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 teaspoons Italian seasoning
- 0.5 teaspoons (optional) Crushed red pepper flakes
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Wash the zucchinis and slice them lengthwise into thin strips using a mandoline slicer or a sharp knife. Sprinkle both sides with a little salt, and let them sit for 10 minutes to draw out excess moisture. Pat them dry with paper towels.
Heat olive oil in a large skillet over medium heat. Sauté the minced garlic for 1 minute until fragrant. Add the fresh spinach and cook until wilted, about 2-3 minutes. Season with a pinch of salt and pepper. Remove from heat and let cool slightly.
In a medium mixing bowl, combine ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, the egg, cooked spinach, Italian seasoning, and crushed red pepper flakes (if using). Mix well until smooth and creamy.
Spread 1/2 cup of marinara sauce evenly on the bottom of the prepared baking dish.
Layer the lasagna starting with a single layer of zucchini slices to cover the base of the dish. Spread 1/3 of the ricotta mixture on top, followed by 1/2 cup of marinara sauce. Repeat the layers (zucchini, ricotta mixture, marinara sauce) until all ingredients are used, finishing with a layer of zucchini on top.
Sprinkle the remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese evenly over the top layer.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly on top.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 11445 mg | 498% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 56.5 g | ||
| Protein | 139.0 g | 278% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 3873 mg | 298% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3576 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
