With tasty layers of spinach and cream cheese, seasoned ground beef and mozzarella, this tasty lasagna is a big hit every time I make it. This lasagna is so delicious. Warm layers of seasoned spinach, ground beef and melted cheese - truly, you won’t miss the noodles at all! I have learned that quite often, the flavors we associate with grains are in fact the flavors of the fillings and toppings, while the grains are no more than a filler or a binder that absorbs the other flavors. It’s true for pizza, for example, and it’s also very true for lasagna.
Ingredients
The list of ingredients needed to make this keto lasagna is simple. You probably have most of them already. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Frozen chopped spinach: I never tried making this recipe with fresh spinach. I always have frozen chopped spinach in the freezer and I find it super-convenient. Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Ground beef: I use lean ground beef (85% lean and 15% fat). It is my opinion that leaner than that will not be as flavorful. Onion and garlic: I’m lazy, so I chop the onion in the food processor and use jarred minced garlic. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Marinara sauce: Try to use a sugar-free brand such as Rao’s. Cream cheese: I use full-fat cream cheese. Egg: I use large eggs in most of my recipes, this one included. Cheeses: I like to use shredded mozzarella and occasionally I add grated parmesan. You can replace the mozzarella with another melty cheese such as provolone.
Instructions
Making this keto lasagna is truly easy. Scroll down to the recipe card for detailed instructions. You basically have three layers. Each of the layers is simple to make, and the assembly is even easier: Spinach layer - this is your base layer. The spinach is thawed and drained very well (you don’t want the dish to end up soupy), then mixed with softened cream cheese and an egg so that it holds its shape. Meat layer - ground beef is cooked in olive oil and flavored with onions, garlic, and marinara sauce. You layer it on top of the spinach mixture. Cheese layer - comes on top of the meat layer. It consists of shredded mozzarella and you can also add grated parmesan. When you pull the bubbly, hot lasagna out of the oven, you’ll no doubt congratulate yourself on yet another victory. Yes, you can eat low carb and eat very well!
Expert tip
It’s important to remove as much liquid as possible from the spinach to prevent watery lasagna. You should drain it thoroughly by placing it in a colander and pressing on it repeatedly with the back of a large spoon to extract as much liquid as possible.
Frequently asked questions
Variations
Here are a few ideas for variations on the basic recipe:
Chop up some fresh basil (about ¼ cup) and mix it into the cream cheese.Dried herbs are good too - you can mix ½ teaspoon of any dried herb (oregano and basil are especially good) into the cream cheese.Like your food spicy? Add ¼ teaspoon red pepper flakes to the cream cheese.Sprinkle a tablespoon of dry-grated parmesan cheese on top of the mozzarella for some added flavor.
Serving suggestions
I usually serve this keto lasagna as our main course. With its rich layers of meat, dairy and veggies, it’s a complete meal, so it doesn’t really need any sides to go with it. But you can serve it with a side if you wish. When I do, I like to serve it with a simple salad such as this tomato salad or this arugula salad.
Storing leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently in the microwave on 50% power. You can also cut the lasagna into individual portions and freeze them in freezer bags for up to 3 months.
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Recipe card
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