Low Carb Spinach Lasagna
Indulge in the perfect combination of comfort food and healthy eating with this flavorful Low Carb Spinach Lasagna! Ideal for those seeking a guilt-free alternative to traditional lasagna, this recipe swaps carb-heavy pasta sheets for thinly sliced zucchini, layered with a creamy spinach-ricotta filling and rich tomato sauce. Topped with gooey mozzarella and a sprinkle of Parmesan, every bite is a symphony of cheesy, savory perfection. With only 20 minutes of prep and easy step-by-step instructions, this gluten-free, keto-friendly dish is perfect for family dinners or meal prepping. Serve as a stand-alone entrée or alongside a fresh salad for a wholesome, satisfying meal that’s sure to please.
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Recipe Information
Ingredients
- 3 large (thinly sliced lengthwise) Zucchini
- 8 cups fresh (roughly chopped) Spinach
- 2 tablespoons Olive oil
- 1.5 cups Ricotta cheese
- 1 large Egg
- 3 minced Garlic cloves
- 2 cups Tomato sauce
- 2 cups shredded Mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or a sharp knife, carefully slice the zucchini lengthwise into thin strips, about 1/8 inch thick. Set the slices aside on a paper towel to absorb excess moisture.
In a skillet over medium heat, heat the olive oil. Add minced garlic and sauté for 30 seconds until fragrant. Then, add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the ricotta cheese, egg, 1/4 cup of Parmesan cheese, the cooked spinach, salt, black pepper, and Italian seasoning. Mix well until smooth and evenly incorporated.
Spread 1/2 cup of the tomato sauce evenly over the bottom of a 9x13 inch baking dish.
Place a single layer of zucchini slices over the sauce, slightly overlapping them.
Spread a layer of the ricotta-spinach mixture evenly on top of the zucchini.
Sprinkle a layer of shredded mozzarella cheese over the ricotta layer.
Add another thin layer of tomato sauce on top of the mozzarella.
Repeat the layering process (zucchini, ricotta mixture, mozzarella, and tomato sauce) until all ingredients are used, finishing with a layer of zucchini topped with tomato sauce, mozzarella, and the remaining Parmesan cheese.
Cover the baking dish with aluminum foil (to prevent the cheese from burning) and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden brown.
Let the lasagna cool for about 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 12720 mg | 553% | |
| Total Carbohydrate | 115.5 g | 42% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 68.0 g | ||
| Protein | 135.9 g | 272% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 3878 mg | 298% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3547 mg | 75% | |
*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.
