Keto Spinach Feta Lasagna

Taking a bit of a break from catching up on my keto soup recipes, to post another low carb lasagna!

This keto friendly lasagna is another one of those recipes that came to me in a dream, was worked up in my sleep, and had me banging out a recipe as soon as I rolled out of bed.

It was a couple days after watching the new Big Fat Greek Wedding movie, so I’m assuming that had some part in the genesis of this Greek inspired lasagna.

This time around, the layers of creamy cheeses involve the addition of feta, dill, parsley, and nutmeg.

The pasta sauce is incorporated directly into the layers of meat in the form of a spinach pesto that ALSO involves fresh dill, parsley, and nutmeg.

Is it a weird combination for something packaged up as a cheesy lasagna? Probably

Is it a fantastic keto lasagna recipe that can address MULTIPLE cravings - across cultures, even - and satisfy the whole family?

Absolutely!

Obviously, some liberties were taken here, though.

Spanakopita doesn’t usually involve a meat sauce, but I wanted my easy keto lasagna to have a good amount of protein. The mozzarella and Parmesan that I generally use in my keto lasagnas were also deemed to be necessary inclusions. 🙂

We were really happy with how the dill really kicked up the spinach pesto and made it a completely different dish from my Keto Pesto Chicken Lasagna.

It’s very filling, but it’s also the kind of comfort food where you kind of want to keep eating, even when full.

Luckily, the nutrition in this low carb recipe makes that kind of overeating a fairly good idea, LOL.

Anyway, let’s get to it.

Nutritional Information

This keto lasagna recipe is a powerhouse of nutrients, on account of how much vegetable matter is packed in there!

Also, the keto lasagna noodles being far lower in carbs than regular lasagna noodles goes a lot way to bringing the carb count down, making this zucchini lasagna perfect for anyone on a ketogenic diet

Per serving, you’re looking at 9 grams of total carbs and 2 grams of fiber, for only 7 net carbs!

The best part is that this low carb lasagna recipe packs 32 grams of protein per serving... and each serving is only 400 calories!

So, next time you’re looking to get some veggies in... this easy keto lasagna recipe is a great option!

Ingredients

While there’s a fair number of them, this recipe uses pretty simple ingredients - all of them should be easy to find in any grocery store.

A few notes for you:

Zucchini

As with my Keto Pesto Chicken Lasagna and Keto Traditional Lasagna - and at least one more upcoming low-carb lasagna! - I use zucchini in place of pasta for the lasagna noodles.

The thicker the zucchini, the wider the lasagne sheets.

These are quicker and prettier to lay out, BUT also more likely to break during the salting step, AND more likely to have big seeds in them.

I recommend using medium zucchini for your low carb noodles - as straight and uniform in thickness as you can find.

I like to use my Mueller Multi Blade Adjustable Mandoline Slicer for slicing them - I’ll use the first setting if I want really thin lasagna noodles, or the second setting if I want thicker ones.

Cooked Chicken

I’ve been using precooked chicken lately - in the form of a store-bought rotisserie chicken - and it’s been a great time saver for making

Also, for some reason, the price of rotisserie chickens hasn’t been climbing at the same rate as raw chicken breasts has been!

If you want to cook your own - or have leftovers to use up - you can use 4 cups of cooked chicken for this delicious keto lasagna. This could be anywhere from 3-5 chicken breasts, depending on the size.

If you’d like to do shredded chicken breast, check out my recipe for Dutch Oven Pulled Chicken!

Also, a note: When using leftover chicken, the age of the chicken at the time you cook it into the keto lasagna bake affects the longevity of this dish.

As a rule, chicken is good for 3-4 days after cooking. If it’s been in your fridge for a couple of days before making the pesto chicken lasagna, you’re going to want to eat this low carb lasagna quickly!

Baby Spinach

I use the spinach to make kind of a homemade pesto sauce - rather than being folded into ricotta, like you do in traditional lasagna.

That being the case, I recommend using fresh spinach.

The cell walls in spinach - like many plants - break down a bit in the freezing / thawing process, so previously frozen spinach doesn’t work as well for this particular use.

Ricotta Cheese

If you can’t get ahold of some ricotta, you can substitute a relatively dry curd cottage cheese - or a really well drained regular cottage cheese.

Just be sure to check the carb count on the container, to make sure it’s at least somewhat in line with ricotta, or your nutritional info will be way off.

Everything Else

Rounding out this recipe, you will need:

Fresh Spinach
Shredded Feta Cheese
Mozzarella cheese
Parmesan cheese
Heavy Cream
Small Onion
Fresh Parsley
Fresh Dill
Olive Oil
Large Eggs
Garlic Cloves
Ground Nutmeg
Salt and Black Pepper

... I just really don’t have anything to add, for these ingredients. Basic ingredients, pretty straightforward!

How to Make Keto Spanakopita Lasagna

The full recipe is in the printable recipe card at the bottom of this post, here is the pictorial walk through.

Prepare the Zucchini “Noodles”

Cut the ends off your zucchini and discard.

Using a mandoline, slice the zucchini lengthwise into very thin slices - about ⅛" thick.

Place the zucchini slices in a large bowl. Sprinkle with the 1 ½ teaspoon salt, and GENTLY toss to distribute the salt.

Allow to sit for 10 minutes.

Once the time is up, lay the zucchini slices out on a double layer of paper towels, and cover with another layer of paper towel.

Gently press to absorb excess moisture, set zucchini aside.

Spanakopita Chicken

Measure spinach, onion, parsley, and dill into the large bowl of a food processor, blitz until roughly chopped.

Add olive oil and garlic cloves, blitz until greens are finely chopped.

Season with nutmeg, and the salt and pepper, to taste. Set aside.

Prepare the chicken: Remove the skin from the meat (discard or set aside for another use), pick the meat from the bones.

Discard the carcass (or freeze to make soup later), chop the chicken meat into small pieces. Set aside.

Reserve ¼ cup of the spinach mixture in a small bowl, pour remaining spinach mixture over the chicken, stir well to coat. Cover and set aside.

Ricotta Feta Layer

Add drained ricotta to a medium bowl, along with the feta, parsley, dill, and nutmeg. Stir well to combine.

Season with salt and pepper, to taste, then mix in the eggs. Set aside.

Assembly

Preheat oven to 350, grease a 9 x 13" baking dish with cooking spray, set aside.

For the first layer, place a single layer of zucchini slices in the bottom of the pan, overlapping the edges SLIGHTLY.

Gently spread ½ of the spinach chicken over the noodles, scatter 1 cup of the mozzarella on top of the meat layer.

Add another layer of zucchini, blotting with paper towels as you go.

Gently spread ½ of the ricotta feta filling.

Top the ricotta feta mixture with another layer of zucchini.

Place some paper towels over the surface, and gently press down to compress. Discard paper towels.

Spread the remaining spinach chicken, then another cup of the mozzarella. Top with another layer of zucchini, again blotting and compressing.

Spread remaining ricotta mixture , followed by the last layer of zucchini. Compress.

Scatter remaining mozzarella over the top, as well as the Parmesan cheese.

At this point, I like to put the lasagna pan on a baking sheet, in case of any boil over. A cookie sheet is easier to clean than the oven is!

Bake uncovered in the preheated oven for 45 minutes, or until the cheese is golden brown and bubbly.

Remove baked lasagna from the oven and allow to rest for 10-15 minutes before cutting and serving.

Once lasagna has cooled to almost room temperature, it can be covered and stored in the fridge for up to 4 days.

For longer term storage, we’ll freeze individual servings of the lasagna, then take them out the next day and vacuum pack the frozen portion.

This goes a long way to preventing freezer burn!

More Keto Italian Recipes

Missing your dinners out at Italian restaurants? Here are a few easy keto recipes to make low carb versions at home!

Keto Mozzarella Sticks
Low Carb Chicken Piccata Zoodles
Low Carb Chicken Parmesan
Keto Italian Wedding Soup
Low Carb Marinara Sauce
Portabello Mushroom Pizzas
Keto Lasagna
Low Carb Tiramisu
Pizza Stuffed Peppers
Keto Biscotti
Keto Pesto Chicken Lasagna
Low Carb Spaghetti and Meatballs
Keto Stromboli Meatloaf

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