Keto Mushroom & Spinach Lasagna

This Keto Mushroom & Spinach Lasagna is one of my favorite low-carb comfort meals. It’s rich, hearty, and full of flavor while still fitting perfectly into a keto lifestyle. Layers of juicy chicken, sautéed mushrooms and spinach, creamy ricotta, and a cheesy, garlic-infused sauce all come together to create a lasagna that doesn’t even miss the noodles. With only 6g net carbs per serving, it’s a guilt-free indulgence that keeps me full and satisfied.

Why You’ll Love This Recipe

This isn’t your average lasagna. I love how it ditches the pasta entirely without sacrificing flavor or texture. Here’s why this version always wins at my dinner table:

• Only 6g net carbs per serving
• Packed with protein and healthy fats
• Full of Italian-inspired flavor
• A no-noodle lasagna that still feels hearty
• Easy to make ahead or freeze for later
• Perfect for keto, low-carb, and grain-free diets

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lasagna Layer
cooked chicken, shredded or chopped
fresh spinach
mushrooms (button or cremini)
ricotta cheese
mozzarella cheese (full-fat, shredded)
Parmesan cheese
large eggs
Italian seasoning
salt and pepper

Sauce
heavy cream
cream cheese
garlic cloves
butter
salt and pepper

Directions

1. Preheat Oven:
   I preheat the oven to 375°F and grease a 9×13 baking dish.
2. Make the Sauce:
   In a saucepan, I melt butter over medium heat and sauté the garlic until fragrant. I stir in the cream cheese until melted, then slowly whisk in the heavy cream. I let it simmer on low heat until thickened and season with salt and pepper. I set it aside.
3. Prepare the Veggies:
   In a skillet, I sauté the mushrooms until browned. Then I add the spinach, season with salt and pepper, and cook until wilted. I make sure to drain any excess moisture.
4. Mix the Ricotta Layer:
   In a bowl, I combine ricotta, eggs, Parmesan, Italian seasoning, salt, and pepper until smooth.
5. Layer the Lasagna:
   I spread a layer of sauce on the bottom of the dish, then layer chicken, then the sautéed mushroom-spinach mix, and then the ricotta mixture. I repeat the layers until all ingredients are used up.
6. Top and Bake:
   I finish with a generous layer of shredded mozzarella. I bake the lasagna for 30 minutes, until bubbly and golden.
7. Rest and Serve:
   I let it cool for 5–10 minutes to set before slicing and serving.

Servings and timing

Yield: Serves 6
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Variations

• Dairy-Free: I swap in coconut cream and dairy-free cheese (though the taste changes).
• Meat Swap: I sometimes use ground turkey or beef instead of chicken.
• Keto “Noodles”: I layer with almond flour tortillas or cheese slices for added structure.
• Spicy Kick: I add red chili flakes or jalapeños to the sauce or veggie layer.
• Vegetarian Version: I skip the chicken and double the mushrooms and spinach.

Storage/Reheating

Refrigerator:
I store leftovers in an airtight container for up to 4 days.

Freezer:
For longer storage, I wrap the lasagna tightly in plastic wrap or foil and freeze it for up to 2 months. I thaw it overnight in the fridge before reheating.

Reheating:
I reheat slices in the oven at 350°F until heated through, or microwave gently in 30-second bursts.

FAQs

Can I use frozen spinach?

Yes, I often use frozen spinach in a pinch. I just make sure to thaw and squeeze out all the moisture before adding it to avoid a watery lasagna.

How do I make it dairy-free?

I substitute coconut cream for heavy cream and use dairy-free cheese alternatives. The flavor will be a bit different but still delicious.

What can I use instead of pasta?

I use layers of cheese slices, almond flour tortillas, or even zucchini slices. They all work well to mimic the lasagna structure.

Can I prep this ahead?

Absolutely. I assemble the lasagna, cover it, and refrigerate it for up to 24 hours before baking. I sometimes freeze it unbaked too.

What sides pair well with this?

I love it with roasted zucchini, broccoli, a Caesar salad, or even keto garlic bread.

Conclusion

Keto Mushroom & Spinach Lasagna has become one of my staple recipes when I want something warm, cheesy, and completely satisfying without breaking keto. It’s hearty, rich, and flavorful enough that I never miss the noodles. Whether I’m making it for a busy weeknight dinner or prepping it for a week of low-carb meals, this lasagna always hits the spot.

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