Spinach and mushroom lasagna is a classic Italian dish that’s been around for many generations. But, with the rise of the keto diet, many people are looking for ways to make this classic dish keto-friendly. That’s why I’m bringing you this delicious keto-friendly spinach and mushroom lasagna recipe!
Ingredients
This keto-friendly spinach and mushroom lasagna will serve 8-10 people.
For the Lasagna Noodles:
• 2 packages of ready-to-use, no-boil lasagna noodles
• 1 tablespoon olive oil
For the Sauce:
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 28-ounce can of crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
For the Filling:
• 2 tablespoons olive oil
• 1 small onion, diced
• 8 ounces mushrooms, sliced
• 2 cloves garlic, minced
• 6 ounces frozen spinach, thawed and drained
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
For the Topping:
• 1/2 cup grated Parmesan cheese
Nutritional Information
Each serving of this keto-friendly spinach and mushroom lasagna contains about 420 calories, 21g of fat, 37g of protein, and 9g of net carbs.
Vegetarian Alternative
To make this recipe vegetarian-friendly, simply omit the Parmesan cheese from the filling and replace the ricotta cheese with another vegan cheese of your choice.
Directions
1. Preheat oven to 350°F.
2. For the lasagna noodles, brush both sides of the noodles with olive oil and place them on a baking sheet. Bake for 8 minutes, flipping the noodles halfway through.
3. For the sauce, heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until softened. Add crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Simmer for 15 minutes, stirring occasionally.
4. For the filling, heat olive oil in a large skillet over medium heat. Add onion and mushrooms and cook until softened. Add garlic and cook for an additional minute. Add spinach, salt, pepper, and nutmeg. Cook until the spinach is wilted. Remove from heat and stir in ricotta and Parmesan cheeses.
5. To assemble the lasagna, spread 1/3 of the sauce into the bottom of a 9×13-inch baking dish. Layer with 1/2 of the lasagna noodles, followed by 1/2 of the filling, and 1/2 of the remaining sauce. Add another layer of noodles, followed by the remaining filling and sauce. Top with the remaining noodles. Sprinkle with Parmesan cheese.
6. Bake for 30 minutes, or until the lasagna is bubbly and the top is golden brown. Let cool for 10 minutes before serving. Enjoy!
