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    Home » Recipes » Pasta » Spinach Pesto Lasagna Recipe (Keto Friendly)

    Spinach Pesto Lasagna Recipe (Keto Friendly)

    Published: May 21, 2021 · Modified: Aug 18, 2022 by Jenna Passaro · This post may contain affiliate links.

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    Collage with images of keto friendly Spinach Pesto Lasagna with almond flour noodles and text overlay.

    Say hello to your new favorite keto pasta dish. It’s my Spinach Pesto Lasagna and my family can’t get enough of it. Make this keto lasagna with almond flour lasagna noodles. Or use regular non gluten free lasagna sheets if you’re not doing the low carb diet. Either way, this dish is bright and flavorful.

    Top shot of melted mozzarella cheese on keto friendly spinach pesto lasagna with tomatoes.

    I’ve been on a low carb diet kick lately, which goes well with my keto friendly sous vide recipes. But after many nights of pairing proteins with make ahead salads, I was wondering: what about keto friendly sides?

    Then I stumbled upon almond flour lasagna sheets from Capello’s and began weeks of recipe testing this easy pasta side dish. It was so easy the first time I made it, but the family was happy to have it again and again. The no carb lasagna noodles in this recipe just like regular lasagna pasta, it’s remarkable.

    Side shot of spatula serving Spinach Pesto Lasagna with Almond Flour Lasagna Noodles.

    Table of Contents

    • Ingredients for this low carb spinach pesto lasagna
    • How to make keto friendly spinach pesto lasagna
    • Are you a foodie, too?
    • The perfect condiment makes the meal
    • Spinach Pesto Lasagna Recipe (Keto Friendly) | Sip Bite Go

    Ingredients for this low carb spinach pesto lasagna

    The keto lasagna noodles

    You can definitely swap out regular pasta for the keto friendly pasta used in this recipe. But as you’ll see in the recipe demonstration photos, I used an entire 9 oz box of Cappello’s Lasagna Sheets. This made 3 layers of two sheets per layer.

    Top down shot of cappello's gluten free lasagna sheets and a cheese grater.

    Some lasagna noodle sheets come ready to assemble. Others need to be cooked (boiled) first, then added to the lasagna. Read the box to learn how to prepare the lasagna sheets. If you use Cappello’s gluten free lasagna sheets like I did in this recipe, you don’t need to cook them first.

    The ricotta cheese filling

    Using low fat ricotta works fine for me in this recipe, but some people swear by using regular fat ricotta for lasagna.

    About that delicious spinach pesto sauce

    Just a few ingredients brings the pesto sauce together – including a plentiful amount of spinach, fresh lemon, and walnuts.

    So, it’s like a salad and pasta dish in one, right?

    For more details on making the pesto, check out this in-depth tutorial on my popular spinach basil pesto recipe.

    Once you become addicted to it, try this recipe for spinach pesto pasta with bacon.

    Side shot of casserole dish with keto pasta and a spatula.

    How to make keto friendly spinach pesto lasagna

    Step 1. Preheat the oven to 350 degrees F.

    Set out an 8×11 oven safe casserole dish for the lasagna. This recipe makes 3 layers of lasagna noodles in this size dish.

    Top down shot of keto lasagna noodles with almond flour box.

    Step 2. Prepare the pasta noodles if needed.

    See the spinach pesto lasagna recipe notes at the bottom of this page for details… Long story short, some varieties of lasagna sheets do not need to be pre-cooked. Other brands need to be boiled before adding them to the casserole dish. The box will tell you what to do.

    Step 3. Make the spinach basil pesto.

    Add walnuts to a small skillet on the stove and heat on medium-low for about 3-5 minutes until walnuts are lightly browned and fragrant.

    Then add fresh basil, spinach, toasted walnuts, olive oil, lemon zest and juice, salt, pepper, garlic, red pepper flakes, and water to a food processor. Puree pesto ingredients until smooth.

    Top down shot of spatula spreading spinach pesto in lasagna casserole dish.

    Step 4. Assemble the first layer of lasagna.

    Spread ½ cup of spinach pesto with a spatula to cover the bottom of the casserole dish. Add a layer of lasagna noodles. Each layer of the low carb gluten free lasagna sheets from Capello’s took 2 sheets of pasta.

    You will probably need to cut the sheets to make them fit in a flat layer, which is perfectly fine. Add a flat layer of half the ricotta, ¼ cup pesto, and ¼ cup mozzarella cheese.

    Step 5. Assemble a second layer of lasagna noodles.

    Add the noodles so they form a flat layer. Then add the remaining ricotta, half of the remaining spinach basil pesto, and half the remaining mozzarella cheese.

    Top down shot of spinach pesto lasagna ingredients prepared in a casserole dish.

    Step 6. Assemble the top layer of regular or gluten free lasagna noodles.

    Add the final layer of lasagna sheets topped with the remaining spinach pesto sauce and mozzarella cheese. Add the sliced cherry tomatoes (cut side down) to the top.

    Side shot of keto lasagna baking in the oven.

    Step 7. Bake the spinach pesto lasagna.

    Add the lasagna dish to the oven, covered with tin foil, and bake at 350 degrees F for 30 minutes. Remove the foil and bake for an additional 5 minutes.

    Closeup of melted mozzarella cheese on spinach lasagna casserole dish.

    Let cool for 5 minutes. To serve, use a spatula around the edges to separate the melty and delicious “lasagne pesto ricotta” from the edges of the baking dish.

    Top shot of baked keto lasagna with spinach pesto and tomatoes.

    Then cut the lasagna through the middle in pieces and enjoy your lasagne al pesto e spinaci, as the Italians say!

    Top down shot of spinach pesto lasagna in a casserole dish.

    More easy recipes that use pesto…

    • Pesto pasta
    • Grilled romaine salad
    • Tomato pesto pasta salad
    • Spinach pesto pasta
    • Spinach pesto lasagna
    • Pesto pizza
    What do you serve with lasagna?

    Need a steak recipe to serve alongside this delicious pasta dish? Check out this sous vide T bone steak. And if you’re looking for a low carb meatball recipe that the whole family will love, try these porcupine meatballs… They’re made of beef, not porcupine, but my addition of cauliflower rice and kale gives them a super light texture.

    Are you a foodie, too?

    Leave a comment here or find me on Instagram @sipbitego to let me know what you think about this recipe. Want to make restaurant-style food at home? I’ll teach you how, with in-depth video guides on the Sip Bite Go channel.

    See how to make Traeger smoked lasagna in 1 hour.

    Side shot of sliced keto lasagna with spinach and tomatoes in a casserole dish.

    The perfect condiment makes the meal

    Anyone who knows me, knows I’m a true believer in pairing the perfect condiment with a meal to make it feel “complete”. For real — I’ll order a dish at a restaurant just because I’m excited to try the sauce or dressing.

    Here are some of my favorite kitchen supplies for making sauces on the fly:

    • Shun chef’s knife
    • Nice olive oil
    • Mandoline
    • A finishing salt, like Jacobsen’s black garlic sea salt
    • Bamboo cutting boards
    • Pyrex glass mixing bowls with lids
    • Aerogarden for having fresh herbs on hand
    • Mini mason jars for storing dressings in the fridge

    Inspire the inner home chef in you. Grab a copy of my free Sous Vide Beginners ebook and free cooking with herbs ebook.

    Top shot of melted mozzarella cheese on keto friendly spinach pesto lasagna with tomatoes.

    Spinach Pesto Lasagna Recipe (Keto Friendly) | Sip Bite Go

    Say hello to your new favorite keto pasta dish. It’s my Spinach Pesto Lasagna and my family can’t get enough of it. Make this keto lasagna with almond flour lasagna noodles. Or use regular non gluten free lasagna sheets if you’re not doing the low carb diet. Either way, this dish is bright and flavorful.
    5 from 2 votes
    Print Pin Rate
    Course: Main Dish, Side Dish
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Finish Time: 5 minutes
    Total Time: 1 hour
    Servings: 4
    Calories: 802kcal
    Author: Jenna Passaro

    Ingredients

    Ingredients for Spinach Basil Pesto

    • 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

    Ingredients for Spinach Pesto Lasagna

    • 9 oz lasagna noodles gluten free almond flourpasta or regular noodles
    • 15 oz ricotta (low fat or regular),divided
    • 2 cups mozzarella cheese divided
    • 6 cherry tomatoes halved

    Instructions

    • Preheat the oven to 350 degrees F. Set out an 8×11 oven safe casserole dish for the lasagna. This recipe makes 3 layers of lasagna noodles in this size dish.
    • Prepare the pasta noodles if needed. See notes for details… Long story short, some varieties of lasagna sheets do not need to be pre-cooked. Other brands need to be boiled before adding them to the casserole dish. The box will tell you what to do.
    • Make the spinach basil pesto. Add walnuts to a small skillet on the stove and heat on medium-low for about 3-5 minutes until walnuts are lightly browned and fragrant. Then add fresh basil, spinach, toasted walnuts, olive oil, lemon zest and juice, salt, pepper, garlic, red pepper flakes, and water to a food processor. Puree pesto ingredients until smooth.
    • Assemble the first layer of lasagna. Spread ½ cup of spinach pesto with a spatula to cover the bottom of the casserole dish. Add a layer of lasagna noodles. (Each layer of the low carb gluten free lasagna sheets from Capello’s took 2 sheets of pasta.) You will probably need to cut the sheets to make them fit in a flat layer, which is perfectly fine. Add a flat layer of half the ricotta, ¼ cup pesto, and ¼ cup mozzarella cheese.
    • Assemble a second layer of lasagna noodles. Add the noodles so they form a flat layer. Then add the remaining ricotta, half of the remaining spinach basil pesto, and half the remaining mozzarella cheese.
    • Assemble the top layer of regular or gluten free lasagna noodles. Add the final layer of lasagna sheets topped with the remaining spinach pesto sauce and mozzarella cheese. Add the sliced cherry tomatoes (cut side down) to the top.
    • Bake the spinach pesto lasagna. Add the lasagna dish to the oven, covered with tin foil, and bake at 350 degrees F for 30 minutes. Remove the foil and bake for an additional 5 minutes. Let cool for 5 minutes. To serve, use a spatula around the edges to separate the melty and delicious “lasagne pesto ricotta” from the edges of the baking dish. Then cut the lasagna through the middle in pieces and enjoy your lasagne al pesto e spinaci, as the Italians say!

    Notes

    • Prepping regular flour or gluten free lasagna noodles. For the Sip Bite Go photos in this recipe demonstration, I used a 9 oz box of Cappello’s Lasagna Sheets. This made 3 layers of two sheets per layer. You can make this recipe with regular flour lasagna noodles as well. Some lasagna noodle sheets come ready to assemble. Others need to be cooked (boiled) first, then added to the lasagna. Read the box to learn how to prepare the lasagna sheets. If you use Cappello’s gluten free lasagna sheets like I did in this recipe, you don’t need to cook them first.
    • Using low fat ricotta works fine for me in this recipe, but some people swear by using regular fat ricotta for lasagna

    Nutrition

    Calories: 802kcal | Carbohydrates: 60g | Protein: 37g | Fat: 48g | Saturated Fat: 19g | Cholesterol: 98mg | Sodium: 766mg | Potassium: 651mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4153IU | Vitamin C: 30mg | Calcium: 586mg | Iron: 3mg
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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