Keto Spinach & Ricotta Lasagna – A Low-Carb Comfort Food

Lasagna is one of those meals that feels like a warm hug. But if you’re following a keto lifestyle, that classic version with layers of pasta and rich tomato sauce is a no-go. The good news? You can still enjoy a delicious, cheesy, and comforting lasagna without the carbs. This Keto Spinach & Ricotta Lasagna swaps out the noodles for a simple and tasty alternative that holds up just like traditional pasta.

This recipe keeps things simple, flavorful, and filling without overcomplicating the process. Whether you’re cooking for your family, meal-prepping for the week, or just craving something hearty, this dish delivers.

Why You’ll Love This Spinach & Ricotta Lasagna Recipe

• No Soggy Zucchini – Many keto lasagna recipes use zucchini slices instead of noodles, but they can release a lot of water, making the dish soupy. This version avoids that issue entirely.
• Easy To Make – No complicated ingredients or fancy kitchen gadgets needed.
• Super Filling – Thanks to the combination of cheese, spinach, and a rich meat sauce, just one serving will keep you satisfied for hours.
• Great for Meal Prep – It stores well and tastes even better the next day.

Ingredients You’ll Need

For the “Noodles”

• 2 cups shredded mozzarella cheese
• 2 oz cream cheese
• ¾ cup almond flour
• 1 egg

For the Ricotta Spinach Filling

• 1 ½ cups ricotta cheese
• 1 egg
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning
• 1 cup fresh spinach, chopped

For the Meat Sauce

• 1 lb ground beef or ground turkey
• 1 cup sugar-free marinara sauce
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)

For Topping

• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Step-by-Step Instructions

1. Make the Keto “Noodles”

Forget zucchini or eggplant. The base for this lasagna uses a cheese dough, which creates a sturdy layer that mimics traditional pasta.

• Preheat your oven to 350°F (175°C).
• In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave for 40-50 seconds, stirring halfway through, until melted and smooth.
• Stir in the almond flour and egg, mixing until a dough forms.
• Place the dough between two sheets of parchment paper and roll it into a large rectangular shape (about ¼-inch thick).
• Transfer to a baking sheet and bake for 8-10 minutes, until just set. Remove and let it cool.

2. Prepare the Spinach & Ricotta Filling

• In a bowl, mix ricotta cheese, egg, garlic powder, onion powder, salt, black pepper, and Italian seasoning.
• Stir in chopped spinach and mix well. Set aside.

3. Cook the Meat Sauce

• Heat a large skillet over medium heat. Add ground beef or turkey and cook until browned. Drain any excess grease.
• Add minced garlic, salt, black pepper, and red pepper flakes. Stir for 30 seconds until fragrant.
• Pour in the sugar-free marinara sauce and simmer for 5 minutes. Remove from heat.

Assembling the Lasagna

• Cut the Keto “Noodles” into Sheets – Once the dough has cooled, slice it into lasagna-sized strips.
• Layer It Up:
  • Spread a thin layer of meat sauce at the bottom of a baking dish.
  • Add a layer of keto noodles.
  • Spread half of the ricotta mixture on top.
  • Add half of the remaining meat sauce.
  • Sprinkle some shredded mozzarella.
  • Repeat the layers, finishing with shredded mozzarella and Parmesan on top.
• Bake at 375°F (190°C) for 25-30 minutes, until the cheese is bubbly and golden brown.
• Let it rest for 10 minutes before slicing.

Tips for the Best Keto Ricotta Lasagna

• Don’t skip resting time – Letting the lasagna sit before cutting helps it hold its shape.
• Use a sharp knife to slice the keto noodles – This keeps them even, so they layer neatly.
• Make it extra cheesy – Add an extra sprinkle of Parmesan for even more flavor.
• Freeze it for later – This lasagna freezes well for up to 3 months. Just reheat in the oven when ready to eat.

What to Serve with Keto Lasagna

This dish is hearty on its own, but if you want to round out the meal, here are some low-carb side ideas:

• Garlic Butter Broccoli – Sautéed in butter with a little garlic and Parmesan.
• Caesar Salad – Skip the croutons, and load up on cheese and dressing.
• Keto Garlic Bread – Made with almond flour and mozzarella, it’s the perfect side.

Storing & Reheating

• Fridge: Store leftovers in an airtight container for up to 5 days.
• Freezer: Wrap portions tightly and freeze for up to 3 months.
• Reheat: Warm in a 350°F oven for 15-20 minutes or microwave for 2-3 minutes.

Conclusion

This Keto Spinach & Ricotta Lasagna proves you don’t need traditional pasta to enjoy a rich, cheesy, and satisfying lasagna. The homemade keto noodles hold up beautifully, the ricotta mixture adds creaminess, and the meat sauce brings all the flavor.

Perfect for a weeknight dinner, meal prep, or even a special occasion, this dish will have everyone coming back for seconds—whether they’re keto or not!

Give it a try and let me know how it turns out. Happy cooking!

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