Keto Creamy Spinach & Mushroom Lasagna Recipe
This Keto Creamy Spinach & Mushroom Lasagna is the perfect low-carb alternative to the traditional lasagna. With zucchini or eggplant instead of noodles, a creamy cheese mixture, and savory mushrooms and spinach, this dish is both delicious and keto-friendly! Perfect for meal prepping or serving as a hearty family dinner.
Equipment
- Oven-safe dish
- Mandoline or Sharp Knife
- Large Mixing Bowl
- Sauté Pan
- Measuring Spoons and Cups
Ingredients
- Zucchini 2-3 medium
- Mushrooms 8 oz
- Spinach 4 cups fresh
- Ricotta Cheese 1 cup
- Mozzarella Cheese 2 cups
- Parmesan Cheese 1/2 cup
- Heavy Cream 1 cup
- Egg 1 large
- Garlic 2 cloves
- Olive Oil 2 tbsp
- Italian Seasoning 1 tsp
- Salt & Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice zucchini or eggplant into thin slices. Pat dry.
- Sauté mushrooms in olive oil for 5-7 minutes until golden, then remove from heat.
- Sauté spinach in the same pan for 2-3 minutes until wilted.
- In a mixing bowl, combine ricotta cheese, mozzarella, parmesan, egg, garlic, and Italian seasoning. Add the mushrooms and spinach. Mix well.
- Layer the zucchini in the baking dish. Top with half of the cheese mixture. Repeat with the remaining zucchini and cheese mixture.
- Cover with foil and bake for 25-30 minutes, then uncover and bake for another 10 minutes.
- Cool for 10 minutes before serving.