This Spinach Pesto Lasagna Recipe (Keto Friendly) is bright, comforting, and surprisingly light while still delivering rich, cheesy layers that everyone will love. Think vibrant basil and spinach pesto, creamy ricotta, melty mozzarella, and juicy roasted cherry tomatoes built into a cozy lasagna that’s simple enough for weeknights yet special enough for guests. The recipe is flexible to work with gluten-free almond flour pasta or regular lasagna noodles, and the ingredients are chosen to keep the flavor fresh and balanced.
Why you’ll love this Spinach Pesto Lasagna Recipe (Keto Friendly)
- Bright, herb-forward flavor: Fresh basil and spinach give the pesto a lively color and taste that cuts through the richness of the cheese.
- Simple pantry-friendly ingredients: Most of what you need is either in the fridge or easy to find at the store.
- Customizable for dietary needs: Use gluten-free almond flour pasta or regular noodles depending on your preference, and choose low-fat or regular ricotta.
- Make-ahead friendly: Assemble in advance and bake when you’re ready — perfect for entertaining.
Ingredients
- ▢½ cup walnuts
- ▢1 cup basil fresh
- ▢4 cups spinach fresh
- ▢3 tbsp olive oil
- ▢1 lemon zest and juice
- ▢½ tsp salt
- ▢¼ tsp pepper
- ▢1 tbsp garlic minced
- ▢¼ tsp red pepper flakes
- ▢¼ cup water
- ▢9 oz lasagna noodles gluten free almond flour pasta or regular noodles
- ▢15 oz ricotta (low fat or regular), divided
- ▢2 cups mozzarella cheese divided
- ▢6 cherry tomatoes halved
Before you start
Read through the steps to make sure all ingredients are measured and ready. If you’re using dry lasagna noodles that require pre-cooking, follow package directions; if you’re using no-boil noodles or gluten-free almond flour pasta sheets labeled for lasagna, check whether they need soaking or brief cooking first. For the best pesto flavor, use fresh basil and baby spinach, and toast the walnuts lightly for a deeper nutty note.
Spinach Pesto Lasagna Recipe (Keto Friendly) — Step-by-step Instructions
Follow these rewritten step-by-step directions to assemble and bake the lasagna. The order matches the ingredient list and keeps things clear and manageable.
- Preheat and prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similar-sized casserole dish.
- Toast the walnuts (optional but recommended): Place ½ cup walnuts in a dry skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until fragrant and just golden. Transfer to a plate to cool slightly.
- Make the spinach-basil pesto: In a blender or food processor, combine the toasted walnuts, 1 cup fresh basil, 4 cups fresh spinach, 3 tbsp olive oil, the zest and juice of 1 lemon, ½ tsp salt, ¼ tsp pepper, 1 tbsp minced garlic, ¼ tsp red pepper flakes, and ¼ cup water. Pulse or blend until the mixture becomes a smooth, spreadable pesto. Scrape down the sides as needed and adjust texture with a little more water or olive oil if it seems too thick. Taste and add a pinch more salt or lemon juice if desired.
- Prepare the cheeses: Open the 15 oz container of ricotta and stir to loosen it. Measure out 2 cups of mozzarella cheese and set aside. Reserve about 1/3 of the ricotta (roughly 5 oz) and ½ cup of the mozzarella to use for topping, keeping the remainder for layering.
- Cook or prepare the lasagna noodles: If your 9 oz lasagna noodles require boiling, cook them according to package instructions until al dente, drain, and lay them flat on a towel to prevent sticking. If you are using no-boil or specific gluten-free almond flour lasagna sheets that do not require pre-cooking, follow the package instructions and proceed when ready.
- Assemble the first layer: Spread a thin layer of the spinach-basil pesto along the bottom of the prepared baking dish to prevent sticking and add flavor. Place a single layer of lasagna noodles to cover the bottom.
- Add cheese and pesto layers: Dollop and spread about one-third of the remaining ricotta across the noodles, then spoon about one-third of the pesto evenly over the ricotta. Sprinkle about one-third of the mozzarella (from the portion you set aside) over the pesto.
- Repeat layers: Place a second layer of noodles, then repeat with another one-third of the ricotta, one-third of the pesto, and one-third of the mozzarella. Add the final layer of noodles on top.
- Finish the top: Spread the reserved ricotta evenly across the final noodle layer. Spoon the remaining pesto over the ricotta, spreading gently. Sprinkle the remaining mozzarella cheese across the top. Arrange the 6 halved cherry tomatoes evenly across the surface for pops of color and juiciness.
- Cover and bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 10–12 minutes, until the cheese on top is melted and bubbling and the center is heated through.
- Rest before serving: Remove the lasagna from the oven and let it rest, uncovered, for 10–15 minutes. This helps the layers set so that slices hold together when cut.
- Serve: Slice the lasagna into squares and serve warm. Garnish with extra fresh basil if desired and a light drizzle of olive oil or a sprinkle of red pepper flakes for extra heat.
Notes and tips for success
- Walnuts: Toasting walnuts deepens their flavor but is optional. Watch closely while toasting to avoid burning.
- Pesto consistency: The pesto should be spreadable but not watery. Add water in small increments; olive oil can also adjust texture.
- Noodle choices: The recipe lists 9 oz lasagna noodles—use gluten-free almond flour lasagna sheets for a lower-carb option or regular noodles if you prefer. Follow the noodle package instructions for cooking or pre-soaking requirements.
- Cheese options: You can use low-fat ricotta or regular ricotta based on your preference; the recipe calls for 15 oz ricotta divided. Mozzarella can be shredded fresh for better melt.
- Make-ahead: Assemble the lasagna up to 24 hours ahead, keep it covered in the refrigerator, and bake when ready. If baking straight from the fridge, add 5–8 minutes to the covered baking time to ensure it heats through.
- Storage: Leftovers keep well in the fridge for 3–4 days. Reheat covered in the oven at 350°F (175°C) until warmed through, or microwave individual slices.
Serving suggestions
This Spinach Pesto Lasagna Recipe (Keto Friendly) is wonderful with a crisp green salad, a plate of roasted vegetables, or a simple bowl of olives and pickled vegetables to introduce a salty counterpoint. For a heartier meal, pair it with grilled chicken or pan-seared fish.
Flavor variations and swaps
- Nut swap: If you prefer, pistachios or almonds could replace the walnuts for a slightly different nutty note. Keep the quantity the same (½ cup).
- Herb boost: Fold in a few tablespoons of chopped parsley or arugula into the pesto for extra depth.
- Spice level: Increase the ¼ tsp red pepper flakes if you like more heat, or omit them for a milder lasagna.
- Vegan option: Replace ricotta and mozzarella with plant-based alternatives and use nutritional yeast in the pesto for a savory boost. Follow the same quantities and layering approach.
Common troubleshooting
- Lasagna is watery: Drain any excess moisture from cooked noodles and avoid adding too much extra water to the pesto. Let the lasagna rest after baking to allow excess liquid to absorb.
- Top browns too quickly: Cover with foil until the last 10–12 minutes of baking, then uncover to allow browning without burning.
- Slices fall apart: Allow the lasagna to rest for 10–15 minutes after baking so the layers set and slice cleanly.
Nutrition snapshot (approximate per serving)
Nutrition values will vary based on specific brands and whether you use low-fat ricotta, almond flour pasta, or regular noodles. A typical serving of this lasagna made with almond flour pasta and regular ricotta will be moderate in protein and fat, lower in carbs than a traditional lasagna when gluten-free almond flour pasta is used, and high in vitamins from the spinach and basil.
Final thoughts
This Spinach Pesto Lasagna Recipe (Keto Friendly) is a fresh take on a classic comfort food. It balances bright herbal pesto with soothing, cheesy layers to create a dish that’s both satisfying and lively. Whether you’re making it for a cozy family dinner or bringing it to a gathering, the flavors are approachable and the steps are straightforward. Give it a try on a chill evening and enjoy the warm, verdant flavors!
Spinach Pesto Lasagna Recipe (Keto Friendly)
A light, spinach-and-basil pesto lasagna layered with ricotta and mozzarella for a keto-friendly comfort meal.
Equipment
- 8x11-inch (or similar) ovenproof casserole dish
- Small Skillet
- Food processor or high-speed blender
- Spatula
- Knife
- Cutting Board
- Aluminum Foil
Ingredients
- 1/2 cup walnuts toasted
- 1 cup fresh basil
- 4 cups fresh spinach
- 3 tbsp olive oil
- 1 whole lemon zest and juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp garlic minced
- 1/4 tsp red pepper flakes
- 1/4 cup water to thin pesto if needed
- 9 oz lasagna noodles gluten-free almond flour pasta or regular noodles, prepare according to package if needed
- 15 oz ricotta low fat or regular, divided
- 2 cups mozzarella cheese divided
- 6 cherry tomatoes halved
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8×11-inch ovenproof casserole dish.
- Prepare the lasagna noodles according to the package instructions if required; some gluten-free sheets are ready-to-use while others must be boiled.
- Toast the walnuts in a small skillet over medium-low heat for 3–5 minutes until lightly browned and fragrant; set aside to cool slightly.
- Make the spinach-basil pesto: in a food processor combine toasted walnuts, basil, spinach, olive oil, lemon zest and juice, salt, pepper, minced garlic, red pepper flakes, and water; puree until smooth, adding more water if needed to reach a spreadable consistency.
- Spread 1/2 cup of the pesto evenly over the bottom of the prepared casserole dish.
- Layer lasagna noodles over the pesto to form the first layer. Trim sheets as needed to fit a flat layer.
- Top the noodles with half of the ricotta, then 1/4 cup pesto, and 1/4 cup shredded mozzarella, spreading evenly.
- Add a second layer of lasagna noodles, then spread the remaining ricotta, half of the remaining pesto, and half of the remaining mozzarella.
- Add the final layer of lasagna noodles, spread the remaining pesto over the top, and sprinkle with the remaining mozzarella. Arrange the halved cherry tomatoes cut-side down on top.
- Cover the dish with foil and bake at 350°F for 30 minutes. Remove the foil and bake an additional 5 minutes until cheese is melted and edges are bubbly.
- Let the lasagna rest for about 5 minutes, then run a spatula around the edges, slice, and serve.
Notes
- Some lasagna sheets are ready-to-use while others must be boiled; follow the package instructions.
- I used Cappello’s gluten-free lasagna sheets (9 oz) which made three layers without pre-cooking.
- Low-fat ricotta works fine, but regular ricotta yields a richer result.
