Description
A delicious and healthy Keto Spinach Feta Lasagna that is low in carbs and high in flavor, perfect for those following a ketogenic diet.
Ingredients
- 2 medium zucchini, sliced thinly lengthwise
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup ricotta cheese
- 1 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
- 1 large egg
- 2 cups fresh spinach, chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup marinara sauce (sugar-free)
Instructions
- Preheat the oven to 375°F.
- In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini, salt, and pepper. Sauté for about 5-7 minutes until the zucchini is slightly softened. Remove from heat and set aside.
- In a mixing bowl, combine the ricotta cheese, crumbled feta cheese, shredded mozzarella cheese, egg, chopped spinach, garlic powder, oregano, and red pepper flakes. Mix until well combined.
- Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Layer half of the sautéed zucchini over the sauce. Spread half of the cheese and spinach mixture over the zucchini. Repeat the layers, finishing with the remaining marinara sauce on top.
- 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 about 10 minutes before slicing and serving.
Notes
- For a creamier texture, add 1/4 cup of heavy cream to the cheese mixture.
- To customize, try adding cooked ground beef or turkey for extra protein, or substitute the spinach with kale for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg