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Keto Mushroom & Spinach Lasagna

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This Keto Mushroom & Spinach Lasagna is a low-carb, no-noodle lasagna layered with chicken, spinach, mushrooms, ricotta, and a creamy garlic sauce—perfect for a hearty keto dinner with only 6g net carbs per serving.

Ingredients

  • Lasagna Layers:
  • 2 cups cooked chicken, shredded or chopped
  • 4 cups fresh spinach
  • 8 oz mushrooms (button or cremini), sliced
  • 1 1/2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese (full-fat)
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • Sauce:
  • 1 cup heavy cream
  • 4 oz cream cheese
  • 3 garlic cloves, minced
  • 2 tbsp butter
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
  2. In a saucepan, melt butter over medium heat and sauté garlic until fragrant.
  3. Add cream cheese and stir until melted and smooth.
  4. Whisk in heavy cream and simmer until sauce thickens slightly. Season with salt and pepper. Set aside.
  5. In a skillet over medium-high heat, cook mushrooms until browned. Add spinach and cook until wilted. Drain excess liquid.
  6. In a bowl, combine ricotta, eggs, Parmesan, Italian seasoning, salt, and pepper until well mixed.
  7. Assemble lasagna: start with a layer of sauce, then add chicken, the spinach-mushroom mixture, and ricotta. Repeat layers once more.
  8. Top with shredded mozzarella cheese.
  9. Bake uncovered for 30 minutes until golden and bubbling.
  10. Let rest for 5–10 minutes before slicing and serving.

Notes

  • Drain cooked vegetables well to prevent excess moisture in the lasagna.
  • You can use frozen spinach—just thaw and squeeze out the water before use.
  • This lasagna is freezer-friendly and great for meal prep.
  • Optional: use cheese slices or low-carb tortillas in place of noodles.
  • Add chili flakes or hot sauce for extra spice.

Nutrition

Find it online: https://cookedbymaya.com/keto-mushroom-spinach-lasagna/