Keto Chicken, Mushroom, and Spinach Lasagna
Ingredients:

  • 9 low-carb lasagna noodles (e.g., made with almond flour or zucchini slices)
    • For a keto option, you can use thinly sliced zucchini or store-bought low-carb lasagna sheets.
  • 1 lb chicken breast, cooked and shredded
    • Lean protein with minimal carbs.
  • 8 oz baby spinach
    • Low in carbs and packed with nutrients.
  • 8 oz mushrooms, sliced
    • Adds a savory, earthy flavor.
  • 2 cloves garlic, minced
    • Enhances the flavor.
  • 1 onion, chopped
    • Use a small amount as onions are higher in carbs.
  • 24 oz marinara sauce (no sugar added, or homemade keto-friendly)
    • Look for a marinara sauce with no added sugar and minimal carbs.
  • 15 oz ricotta cheese (full-fat)
    • Ricotta is naturally low in carbs.
  • 1 egg
    • Helps bind the ricotta mixture.
  • 2 cups shredded mozzarella cheese (full-fat)
    • Essential for that cheesy lasagna goodness.
  • 1/2 cup grated Parmesan cheese (full-fat)
    • Adds a sharp, salty flavor.
  • Salt, pepper, and Italian seasoning to taste
    • Seasonings are low in carbs and add great flavor.

Instructions:

  1. Preheat Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare Low-Carb Noodles:
    • If using zucchini, slice it thinly lengthwise into lasagna “noodles.” You can lightly salt the slices and let them sit for 10 minutes, then pat dry to remove excess moisture.
  3. Cook Vegetables:
    • In a skillet, sauté the garlic and onion over medium heat until fragrant and soft. Add the sliced mushrooms and cook until they release their liquid and begin to brown.
    • Add the baby spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
  4. Prepare Ricotta Mixture:
    • In a bowl, mix the ricotta cheese, egg, and half of the shredded mozzarella cheese. Season with a pinch of salt and pepper.
  5. Assemble Lasagna:
    • In a greased baking dish, spread a thin layer of marinara sauce. Place 3 lasagna noodles or zucchini slices on top.
    • Layer half of the shredded chicken, then the mushroom and spinach mixture, followed by half of the ricotta mixture.
    • Repeat the layers: marinara sauce, noodles (or zucchini), chicken mixture, ricotta mixture.
  6. Top and Bake:
    • Top with the remaining 3 lasagna noodles (or zucchini), the rest of the marinara sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.
    • Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden on top.
  7. Cool and Serve:
    • Let the lasagna cool slightly before slicing and serving.

Nutritional Information (Approximate per Serving – Based on 8 Servings):

  • Calories: 350 kcal
  • Protein: 25g
  • Total Carbohydrates: 7g
  • Dietary Fiber: 2g
  • Net Carbs: 5g
  • Total Fat: 25g

This keto version of Chicken, Mushroom, and Spinach Lasagna keeps all the delicious flavors of the original recipe while significantly reducing the carbs. The zucchini or low-carb noodles make it a perfect dish for those following a low-carb or keto diet. Enjoy!