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Homemade Spinach Pesto Lasagna Recipe (Keto Friendly) photo

Spinach Pesto Lasagna Recipe (Keto Friendly)

A light, spinach-and-basil pesto lasagna layered with ricotta and mozzarella for a keto-friendly comfort meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings

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.