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White Keto Lasagna

A creamy, low-carb twist on traditional lasagna using zucchini noodles and a rich ricotta-spinach filling that delights the whole family.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 9 pieces zucchini or keto-friendly alternatives For noodles
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 piece egg
  • 2 cups spinach fresh or frozen, squeezed dry
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper
  • 1 cup marinara sauce sugar-free if desired

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. If using zucchini noodles, slice the zucchini thinly to create noodles.
Mixing
  1. In a mixing bowl, combine ricotta cheese, egg, 1 cup mozzarella cheese, spinach, garlic, Italian seasoning, salt, and pepper. Mix well.
Layering
  1. Spread a thin layer of marinara sauce at the bottom of a baking dish.
  2. Layer 3-4 zucchini noodles over the sauce.
  3. Spread half of the cheese mixture over the noodles.
  4. Repeat the layering process, ending with a layer of zucchini noodles and marinara sauce on top.
  5. Sprinkle the remaining mozzarella and Parmesan cheese on top.
Baking
  1. Cover the dish with aluminum foil and bake for 25 minutes, then remove the foil and bake for another 15 minutes until bubbly and golden.
  2. Let it cool for a few minutes before serving.

Notes

Dry your zucchini well to avoid a soggy bake. If using frozen spinach, squeeze out excess water after thawing. Allow the lasagna to rest before cutting for better serving.