Low Carb Spinach Lasagna

Indulge in the wholesome flavors of this Low Carb Spinach Lasagna, a guilt-free twist on the Italian classic. Perfect for those seeking a keto-friendly or gluten-free option, this recipe swaps traditional pasta layers for thinly sliced zucchini while keeping the creamy, cheesy decadence intact. Packed with freshly sautéed spinach, ricotta, and a medley of mozzarella and Parmesan, each bite delivers a delightful mix of savory and satisfying flavors. The homemade tomato sauce and Italian seasoning infuse the dish with rich, comforting aromas, making it an irresistible dinner favorite. Easy to prepare in just over an hour, this low-carb lasagna is perfect for a hearty family meal or a meal-prep option that tastes even better the next day. Enjoy a nutritious, delicious take on comfort food that doesn’t compromise on flavor!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spread 1/2 cup of the tomato sauce evenly over the bottom of a 9x13 inch baking dish.

Step 6

Place a single layer of zucchini slices over the sauce, slightly overlapping them.

Step 7

Spread a layer of the ricotta-spinach mixture evenly on top of the zucchini.

Step 8

Sprinkle a layer of shredded mozzarella cheese over the ricotta layer.

Step 9

Add another thin layer of tomato sauce on top of the mozzarella.

Step 10

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.

Step 11

Cover the baking dish with aluminum foil (to prevent the cheese from burning) and bake in the preheated oven for 30 minutes.

Step 12

Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden brown.

Step 13

Let the lasagna cool for about 10 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(2196.1g)

Amount per serving	% Daily Value*
Calories	2246.9

Total Fat 146.3g	0%
Saturated Fat 68.2g	0%
Polyunsaturated Fat 7.2g
Cholesterol 637.0mg	0%
Sodium 12719.5mg	0%
Total Carbohydrate 115.5g	0%
Dietary Fiber 14.1g	0%
Total Sugars 68.0g
Protein 135.9g	0%

Vitamin D 89.9IU	0%
Calcium 3877.9mg	0%
Iron 9.2mg	0%
Potassium 3547.0mg	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: 56.7%

Protein: 23.4%

Carbs: 19.9%