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Keto Spinach & Ricotta Lasagna Recipe

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This Keto Spinach & Ricotta Lasagna is a rich, cheesy, and comforting low-carb meal made with homemade keto noodles, creamy ricotta, fresh spinach, and a hearty meat sauce. Perfect for the keto diet, meal prep, or a satisfying dinner without the carbs!

Ingredients

Scale

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 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

Instructions

Make the Keto “Noodles”

  1. Preheat oven to 350°F (175°C).
  2. In a microwave-safe bowl, melt mozzarella and cream cheese for 40-50 seconds, stirring halfway.
  3. Mix in almond flour and egg, forming a dough.
  4. Roll dough between parchment paper into a ¼-inch thick rectangle.
  5. Bake for 8-10 minutes, then let cool and cut into lasagna-sized strips.

Prepare the Ricotta Spinach Filling

  1. In a bowl, mix ricotta, egg, garlic powder, onion powder, salt, black pepper, and Italian seasoning.
  2. Stir in chopped spinach and set aside.

Cook the Meat Sauce

  1. In a skillet, cook ground beef until browned; drain excess grease.
  2. Add garlic, salt, black pepper, and red pepper flakes, cooking for 30 seconds.
  3. Stir in marinara sauce and simmer for 5 minutes.

Assemble the Lasagna

  1. Spread a thin layer of meat sauce in a baking dish.
  2. Add a layer of keto noodles, then ricotta filling, then meat sauce, then mozzarella.
  3. Repeat layers and top with mozzarella and Parmesan.
  4. Bake at 375°F (190°C) for 25-30 minutes until golden brown.
  5. Let it rest for 10 minutes before slicing.

Notes

  • Letting the lasagna rest before cutting prevents it from falling apart.
  • Store leftovers in the fridge for up to 5 days or freeze for 3 months.
  • Reheat in a 350°F oven for 15-20 minutes or microwave for 2-3 minutes.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-spinach-ricotta-lasagna/