Keto Spinach Feta Lasagna [Low Carb Spanakopita Lasagna]
This Keto Spinach Feta Lasagna is a fun mashup of two favourites: It's basically a low carb spanakopita lasagna. Very flavorful & satisfying!
Servings: 12 Servings
Calories: 400kcal
Equipment
- Mandoline slicer
- 9 x 13 baking dish
Ingredients
- 3 lbs Zucchini
- 1 ½ teaspoon Salt
Spanakopita Chicken Layer
- 1 Rotisserie Chicken or 4 cups cooked chicken meat
- 312 g Baby Spinach Leaves
- 1 Small Onion Chopped
- 1 cup Fresh Parsley
- ¼ cup Fresh Dill
- ¼ cup Olive Oil
- 4 Garlic Cloves peeled and pressed or finely chopped
- ¼ teaspoon Ground Nutmeg
- Salt and Pepper
Ricotta Layer:
- 500 g Ricotta
- 1 cup Shredded Feta Cheese
- ¼ cup Italian Parsley Finely Chopped
- 2 tablespoon Fresh Dill Chopped
- ¼ teaspoon Ground Nutmeg
- 2 Large Eggs
- Salt and Pepper
Assembly
- Pan spray
- 3 cups Mozzarella cheese
- ½ cup Parmesan cheese
- ½ cup Heavy Cream
Instructions
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:
- 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.
- 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. Reserve ¼ cup of the mixture, pour remaining spinach mixture over the chicken, stir well to coat. Cover and set aside.
Ricotta Layer:
- Add drained ricotta to a large 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 pan with pan spray, set aside.
- Place a single layer of zucchini slices in the pan, overlapping the edges SLIGHTLY.
- Gently spread ½ of the spinach chicken over the noodles, scatter 1 cup of the mozzarella over the sauce.
- Add another layer of zucchini, blotting with paper towels as you go.
- Gently spread ½ of the ricotta feta filling, followed by 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.
- Whisk the reserved spinach misture with the cream, spread over the lasagna.
- Scatter remaining mozzarella over the top, as well as the Parmesan cheese.
- Bake uncovered 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.
Notes
Once lasagna is cool, it can be covered and stored in the fridge for up to 4 days.
Nutrition
Calories: 400kcal | Carbohydrates: 9g | Protein: 32g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 135mg | Sodium: 792mg | Potassium: 717mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3927IU | Vitamin C: 38mg | Calcium: 415mg | Iron: 3mg
