Keto “Lasagna” with Spinach & Ricotta

Keto, Low Carb, Gluten Free & Grain Free!!

This is a hearty & filling dinner idea! You can reduce the calories by increasing the servings to 8. You will still have decent size pieces and won’t be disappointed!  I used Ground Chuck Beef which is higher in calories & fat compared to other ground beef and ground turkey.  The nutrition info is based on what I used.

Nutrition information will vary depending on what brands you use.  However, here is a general break down of the nutrition info (for 6 servings):

Calories: 525,  Total Carbs:  9.6  grams,  Dietary Fiber:  2.4 grams,  Net Carbs:   7.2  grams,      Fat: 39.4 grams,   Protein: 39.1 grams.

I make some version of this Keto “Lasagna” pretty regularly.  I have learned from all those attempts that it’s best to keep it simple – Meat, Cheese, Sauce, Spinach & Ricotta! Simple & delicious!!  This is awesome to make ahead! It sets great overnight and allows you to cut clean slices out of it. 

Keto Lasagna with Spinach & Ricotta by Noreen’s Keto Kitchen!

Ingredients:

  • 1 1/2 pounds of Ground Beef or Ground Turkey 
  • 10 Ounce Bag of frozen or fresh Spinach
  • 12 Ounces of Whole Ricotta Cheese
  • 12 Ounces of Mozzarella, sliced  ( I use blocks so I can cut big, thick slices)
  • 2 cups of Low Carb Tomato Sauce (See below for sauce I use)
  • 1 Medium Egg
  • 1/2 teaspoon of Dried Oregano
  • 1/2 teaspoon of Dried Basil
  • 2 Tablespoons of Minced Garlic (Jarred) or 1-2 fresh cloves, minced
  • Dash of Salt
  • Dash of Pepper
  • Parmesan Cheese to sprinkle on top (optional)

Instructions:

  • I used a 10 x 7 inch casserole dish, it is almost 4 inches deep. If you add extra layers of meat or veggies you can definitely use a larger dish. Use your best judgement here.
  • Preheat oven to 350F
  • Prepare your spinach- rinse and remove large stems
  • Cook the Ground Beef in a Large saute pan over medium heat.  Once browned, drain most of the grease from the pan.  
  • Add in 1 Tablespoon of the Garlic and 1 cup of Tomato Sauce to the Ground Beef and cook for 1-2 minutes.
  • Add in the whole bag of spinach.  It may be overflowing at first but will quickly cook down.
  • Once the spinach has cooked down, remove pan from heat and set aside.
  • In a bowl, combine the Ricotta Cheese, 1 Tablespoon of Garlic, egg, salt, pepper, oregano, & basil.  Stir until well mixed.
  • Layer the bottom of a casserole dish with sliced mozzarella cheese. (If you are using shredded, make sure to cover the bottom with cheese.)
  • Sprinkle some tomato sauce on the 1st layer of Mozzarella.
  • Now layer half of the meat/spinach mixture over the mozzarella layer.
  • Sprinkle a little more tomato sauce on the meat layer.
  • Take half of the Ricotta mixture and spread onto the meat layer.
  • Now add another layer of Mozzarella and repeat the above steps- sauce, meat/spinach, sauce, & Ricotta.
  • I finish the top of the Lasagna with either sliced or shredded mozzarella.
  • Bake for about 30 minutes, until lasagna is browned and bubbly.
  • Refrigerate any leftovers.  This is awesome to make ahead! It sets great overnight and allows you to cut clean slices out of it. 
  • I often add a layer of pepperoni in the lasagna and also on the top, but I was out and not going to the store =p

Hope you enjoy this recipe as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!


Prepare your spinach- rinse and remove large stems

Cook the Ground Beef in a Large saute pan over medium heat.  Once browned, drain most of the grease from the pan.  
Add in 1 Tablespoon of the Garlic and 1 cup of Tomato Sauce to the Ground Beef and cook for 1-2 minutes.



Add in the whole bag of spinach.  It may be overflowing at first but will quickly cook down. 
Once the spinach has cooked down, remove pan from heat and set aside.
In a bowl, combine the Ricotta Cheese,
1 Tablespoon of Garlic, egg, salt, pepper, oregano, & basil.  Stir until well mixed.
Layer the bottom of a casserole dish with sliced mozzarella cheese. (If you are using shredded, make sure to cover the bottom with cheese.)
Sprinkle some tomato sauce on the 1st layer of Mozzarella.
Now layer half of the meat/spinach mixture over the mozzarella layer.
Sprinkle a little more tomato sauce on the meat layer.
Take half of the Ricotta mixture and spread onto the meat layer.
Take half of the Ricotta mixture and spread onto the meat layer.

Now add another layer of Mozzarella and repeat the above steps- sauce, meat/spinach, sauce, & Ricotta.
I finish the top of the Lasagna with either sliced or shredded mozzarella.


Bake for about 30 minutes, until lasagna is browned and bubbly.
Tomato sauce
THIS IS THE SAUCE I USE FOR ALMOST EVERYTHING!!! PIZZA, LASAGNA & MORE!!

Here are some of my Keto Kitchen essentials when making this recipe (you can click on the pics below for more details):

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7 thoughts on “Keto “Lasagna” with Spinach & Ricotta

  1. Heather

    I added to much tomato sauce, I also added mushrooms. Next time less sauce more mushrooms. Oh I only had sour cream that’s what I used. Still good!! Forgot the egg🙃

  2. Kelli

    When you make this ahead, do you bake it and then let it refrigerate ? Or layer everything and refrigerate- then bake it off? I’m having a houseful of company soon and this looks like the perfect thing!

    • noreensketokitchen

      Hi! yes! I actually use frozen spinach exclusively now. The fresh spinach was a pain to prep and sometimes would go bad before I used it. So go for it! I use a 12oz bag of frozen spinach.

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