Table of Contents
Description:
This Keto Mushroom & Spinach Lasagna is rich, cheesy, low-carb, and packed with flavor — the perfect guilt-free comfort food for any night of the week!
❤️ Introduction
If you’ve been craving lasagna but want to stay on track with your low-carb lifestyle, this Keto Mushroom & Spinach Lasagna is about to become your new favorite dinner. It has all the creamy layers, rich flavors, and cozy comfort of traditional lasagna — but without the carb-loaded pasta sheets.
Whether you’re following a keto diet, watching your carbs, or simply trying to enjoy a healthier twist on a classic dish, this recipe delivers the best of both worlds. The layers of creamy ricotta, tender spinach, savory mushrooms, and ooey-gooey melted cheese create a satisfying and hearty meal that never feels “diet-like.”
I still remember the first time I made a keto lasagna at home — I worried it would never match the classic version I grew up loving. But after a little experimenting with low-carb layers, cheeses, and veggies, this dish quickly became a family favorite. And trust me, even non-keto guests go back for seconds! 😍
This comforting, easy recipe fits perfectly into busy weeknights, meal prep days, or special family dinners. Plus, it reheats beautifully, making it an excellent make-ahead meal. Let’s get baking!
🔪 Recipe Equipment
Here’s what you’ll need before starting:
- Large skillet
- 9×9 or 8×10 baking dish
- Medium mixing bowl
- Wooden spoon or spatula
- Cutting board & knife
- Cheese grater
- Oven and aluminum foil
(Optional but helpful): A silicone baking mat if making your own keto noodle sheets.
⏱️ Recipe Stats
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 50–55 minutes
- Servings: 6
- Difficulty: Easy
- Diet: Keto, Low-Carb, Gluten-Free, Vegetarian-Friendly
🧾 Ingredients
🌿 For the Mushroom & Spinach Filling:
- 2 tbsp olive oil or butter
- 3 cups fresh spinach (or 1½ cups cooked & squeezed)
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- ½ medium onion, finely chopped
- Salt & pepper to taste
- ½ tsp Italian seasoning
🧀 Cheese Layer:
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated parmesan cheese
- 1 large egg
- ½ tsp garlic powder
- ½ tsp dried basil
🍝 Keto Lasagna “Noodles” (choose one)
Option 1: Zucchini Sheets (simplest)
- 2–3 medium zucchinis, thinly sliced lengthwise
Option 2: Keto Egg Noodle Sheets (best texture)
- 4 eggs
- 4 oz cream cheese
- 1 cup shredded mozzarella
- ½ tsp Italian seasoning
🍅 Topping:
- 1 ½ cups sugar-free marinara sauce
- 1 cup shredded mozzarella (for the top)
- ¼ cup parmesan (optional for extra crust)
🧠 Ingredient Notes
- Spinach: Fresh spinach gives the best texture, but frozen works if well-drained — squeeze out excess water to avoid a watery lasagna.
- Mushrooms: Choose baby bella or cremini for deeper flavor. Sauté until golden to avoid soggy layers.
- Ricotta Substitute: Cottage cheese blended smooth works great for a lighter, higher-protein option.
- Keto Noodles: Zucchini is fastest, but egg noodles taste the most like real lasagna.
These ingredients create a rich flavor profile that mimics traditional lasagna while keeping it low-carb and keto-approved.
👩🍳 Step-by-Step Instructions
Step 1: Prepare Your Keto Noodles
If using zucchini, slice lengthwise into thin sheets. Lightly salt, let sit 10 minutes, then pat dry to remove moisture.
If making egg noodles, blend eggs, cream cheese, seasoning, and mozzarella. Spread thinly on a baking sheet and bake at 350°F (180°C) for 8–10 minutes. Slice into “noodle” sheets.
Step 2: Cook the Vegetables
Heat olive oil in a skillet over medium heat. Add onions, sauté until soft. Add mushrooms and cook until golden and tender. Add garlic and spinach, cooking until wilted. Season with salt, pepper, and Italian seasoning.
Step 3: Mix the Cheese Filling
In a bowl, combine ricotta, mozzarella, parmesan, egg, garlic powder, and basil. Mix until creamy and well blended.
Step 4: Assemble the Lasagna
Spread ¼ cup marinara sauce on the bottom of your baking dish. Add a layer of keto noodles, followed by cheese mixture, spinach-mushroom filling, and sauce. Repeat the layers 2–3 times. Finish with marinara and shredded mozzarella on top.
Step 5: Bake to Perfection
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 8–10 minutes until bubbly and golden brown on top.
Step 6: Rest & Serve
Let the lasagna cool for 8–10 minutes before slicing — this helps set the layers. Serve warm and enjoy the cheesy, savory goodness!
💡 Pro Tips & Variations
- Add Protein: Mix in cooked ground beef, chicken, sausage, or turkey for a meat-lover’s version.
- Spice Kick: Add red pepper flakes to the sauce for heat.
- Make-Ahead Tip: Assemble ahead, refrigerate up to 24 hours, and bake when ready.
- No-Dairy Option: Use vegan cheese and dairy-free ricotta alternatives.
🍽️ Serving Suggestions
This lasagna is a full meal on its own, but pairs beautifully with:
- A fresh garden salad
- Cauliflower garlic bread
- Roasted asparagus or broccoli
- Keto-friendly soup on the side
Serve with a sprinkle of fresh basil or parsley for a restaurant-style touch.
🧊 Storage Information
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze single portions for up to 2 months for easy meal prep.
- Reheating: Warm in the oven at 350°F for 12–15 minutes. Avoid microwaving too long to prevent sogginess.
🔍 Nutrition Facts (Per Serving Estimate)
- Calories: 285
- Fat: 21g
- Net Carbs: 5g
- Protein: 19g
💬 Final Thoughts
This Keto Mushroom & Spinach Lasagna proves that low-carb eating doesn’t mean giving up comfort food. It’s creamy, cheesy, satisfying, and packed with flavor — the kind of meal that brings everyone to the table with excitement.
If you try this recipe, comment below and share your experience — or post your delicious creation on social media and tag us! We’d love to see your keto kitchen masterpiece. ❤️