Keto Spinach Lasagna

Indulge in a hearty and wholesome dinner with this Keto Spinach Lasagna, a low-carb twist on a beloved classic! This recipe swaps out traditional pasta for thinly sliced zucchini, creating the perfect base for layers of creamy ricotta, sautéed spinach, rich marinara, and gooey melted mozzarella. With a blend of Italian herbs and a hint of garlic, every bite bursts with robust flavor while keeping it keto-friendly. Perfect for meal prep or family dinners, this dish is gluten-free, packed with nutrients, and ready in just over an hour. Serve it with a crisp green salad or roasted veggies for a satisfying, guilt-free comfort food experience!

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spread 1/2 cup of marinara sauce evenly on the bottom of the prepared baking dish.

Step 6

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.

Step 7

Sprinkle the remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese evenly over the top layer.

Step 8

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.

Step 9

Let the lasagna rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2012.8g)

Amount per serving	% Daily Value*
Calories	2104.1

Total Fat 133.6g	0%
Saturated Fat 66.6g	0%
Polyunsaturated Fat 5.9g
Cholesterol 606.1mg	0%
Sodium 11444.9mg	0%
Total Carbohydrate 100.1g	0%
Dietary Fiber 14.7g	0%
Total Sugars 56.5g
Protein 139.0g	0%

Vitamin D 89.9IU	0%
Calcium 3873.0mg	0%
Iron 10.4mg	0%
Potassium 3576.5mg	0%

*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.

Source of Calories

Fat: 55.7%

Protein: 25.8%

Carbs: 18.5%