Keto Spinach Lasagna is a delicious low-carb take on the classic Italian dish, featuring layers of creamy spinach, cheese, and hearty tomato sauce. Made with low-carb lasagna noodles, this comforting dish provides all the flavors you love without the carbs.
This is a delicious low carb vegetarian dish that we enjoyed as pure comfort food. The great thing about lasagna is that it's easy to make a low carb version with a simple swap of the noodles.
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Why You Will Like this Keto Lasagna
It delivers all the rich flavors and comforting layers of traditional lasagna without the carbs.
The creamy ricotta and mozzarella create a perfect balance with the spinach, making it hearty and flavorful, while the marinara sauce adds a tangy, savory contrast. It tastes better the next day, when the flavors have developed.
Ingredients
Grab your ingredients and get baking a delicious lasagna!
- Marinara sauce - Opt for a sugar-free, keto-approved marinara sauce, but watch out for added sugars in store-bought sauces.
- Mozzarella cheese - Provides that signature stretchy, melted texture.
- Spinach - We used defrosted spinach but fresh spinach can be used. Cook it before use.
- Ricotta cheese - Adds richness and creaminess to the spinach filling.
- Parmesan cheese - We use Parmigiano Reggiano for a strong flavor.
- Beaten egg - The egg helps bind the ricotta mixture, giving it structure and helping it stay intact as the lasagna bakes.
- Italian seasoning - A blend of herbs like oregano, basil, and thyme that complements the tomato sauce and cheese layers, adding a fragrant, classic Italian taste.
- Keto Lasagna noodles - We use our keto lasagna noodles recipe but you can use options like zucchini, cabbage leaves, or store-bought keto-friendly pasta alternatives.
- Garlic powder - Adds a great flavor that goes well with the spinach and cheese.
- Nutmeg - A pinch of nutmeg adds warmth and depth to the spinach and ricotta mixture, balancing out the rich flavors.
- Salt & Pepper - Essential seasonings that enhance the natural flavors of the dish. Salt draws out the flavor, while black pepper adds a mild kick.
How to Make Keto Spinach Lasagna
If you have the sauce and the keto lasagna noodles pre-prepared this is a quick dish to assemble and make.
Mix the ricotta, cheeses and seasoning.
Stir in the spinach.
Spoon a layer of Marinara sauce in a baking dish.
Top with a layer of keto lasagna noodles.
Spoon a layer of spinach cheese mixture.
Repeat the layers and top with cheese.
What Type of Keto Lasagna Noodles Can Be Used?
We used our keto lasagna noodles made with mozzarella and cottage cheese but here are some other low carb options.
- Zucchini Noodles (Zoodles): Thinly sliced zucchini is a popular substitute. It provides a fresh flavor and is very low in carbs. Be sure to salt the slices and let them sit to remove excess moisture before using.
- Eggplant Slices: Thin slices of eggplant can be used as layers in lasagna. They have a hearty texture and can hold up well to sauces.
- Palmini Noodles: Made from hearts of palm, these noodles are low in carbs and can be found in many grocery stores. They come pre-cooked, so they can be added directly to your lasagna.
- Cheese Slices: Slices of mozzarella or provolone can be used as layers. They melt beautifully and add a rich flavor.
- Cabbage Leaves: Blanched cabbage leaves can serve as an alternative layer in place of traditional noodles, offering a crunchy texture.
Recipe Tips
Cover the lasagna with aluminum foil for the first half of baking to prevent over-browning, then uncover it for the last 15-20 minutes to allow the cheese to bubble and brown.
After baking, let the lasagna sit for about 15-20 minutes before slicing. This helps the layers set, making it easier to serve.
Top with fresh herbs like basil or parsley before serving for added freshness and flavor.
Storage
Store the lasagna in an airtight container to maintain freshness and prevent odors from other foods in the fridge. Store the lasagna in the refrigerator if you plan to eat it within 4-5 days. Ensure it's kept at a consistent temperature (below 40°F/4°C).
Freezing
Whole Keto Lasagna: If you want to store it for a longer period, consider freezing it. Wrap the entire lasagna tightly in plastic wrap and then in aluminum foil or use a freezer-safe container.
Individual Portions: For easier serving, cut the lasagna into individual portions, wrap each piece in plastic wrap, and place them in a freezer-safe bag or container.
When ready to eat, thaw frozen lasagna in the refrigerator overnight before reheating. For quicker thawing, you can use the microwave, but it may affect texture.
Reheat individual portions in the microwave or reheat the whole lasagna in the oven at 350°F (175°C) until heated through. Cover with foil to prevent drying out.
More Keto Lasagna Dishes
Enjoy these delicious low carb recipes for a plate of comfort food:
Keto Spinach Lasagna
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Ingredients
- 4 sheets keto lasagna noodles
- 2 cups marinara sauce
- 12 oz defrosted spinach excess water squeezed out
- 1 cup ricotta
- 1 ½ cups mozzarella cheese, grated
- ½ cup Parmesan cheese, grated
- 1 large egg, beaten
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon nutmeg
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- Preheat the oven to 180C/350F degrees.
- In a large mixing bowl, add the defrosted spinach, ricotta cheese, 1 cup mozzarella cheese, the Parmesan cheese and seasoning. Mix well.
- Spread a layer of the Marinara sauce at the bottom of a 9 x 13 inch baking dish.
- Add a layer of the keto lasagna noodles.
- Spoon a layer of the cheese and spinach mixture.
- Repeat the layers and top with the remaining Mozzarella cheese.
- Bake for 25-30 minutes until the top is golden.
- Let the lasagna sit for about 15-20 minutes before slicing. This helps the layers set, making it easier to serve.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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