A delicious low-carb lasagna made with spinach, feta, and a blend of cheeses, perfect for a keto diet.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Italian
Diet:Keto
Ingredients
Scale
8 ounces of fresh spinach, chopped
1 cup of ricotta cheese
1 cup of feta cheese, crumbled
1 cup of shredded mozzarella cheese
1 large egg
2 cups of marinara sauce (sugar-free)
1 teaspoon of garlic powder
1 teaspoon of dried oregano
1 teaspoon of salt
1/2 teaspoon of black pepper
1 tablespoon of olive oil
1/4 cup of grated Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
In a large bowl, combine the chopped spinach, ricotta cheese, feta cheese, shredded mozzarella cheese, egg, garlic powder, oregano, salt, and black pepper. Mix until well combined.
Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
Layer half of the spinach and cheese mixture over the marinara sauce.
Add another layer of marinara sauce over the spinach mixture.
Repeat the layers with the remaining spinach and cheese mixture and another layer of marinara sauce.
Top with the remaining mozzarella cheese and sprinkle with grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Let the lasagna cool for 10 minutes before slicing and serving.
Notes
For added flavor, sauté the spinach in olive oil with minced garlic before mixing it with the cheeses.
Substitute the marinara sauce with a homemade tomato sauce for a fresher taste or use a different type of cheese, such as goat cheese, for a unique twist.