If you love bright, herb-forward pasta dishes but are looking for a lighter, lower-carb twist, this Spinach Pesto Lasagna Recipe (Keto Friendly) is a cozy, flavorful answer. Layers of spinach pesto, creamy ricotta, and melty mozzarella come together with gluten-free almond flour lasagna noodles (or your preferred gluten-free pasta) for a comforting bake that still feels fresh. It’s the kind of dish that fills the kitchen with inviting aromas and bright garnishes—perfect for weeknight dinners or small gatherings.

This recipe balances rich, nutty pesto with tender spinach and just the right amount of bright lemon. We keep the ingredient list simple and pantry-friendly: walnuts, basil, plenty of fresh spinach, olive oil, lemon, garlic, and a touch of red pepper flakes for warmth. The final dish is layered and baked until bubbly and golden, then finished with halved cherry tomatoes for color and freshness.

Why you’ll love this recipe

Rich, vibrant pesto made with walnuts for a deep, toasty flavor.
Spinach adds volume, nutrients, and a fresh green base to the layers.
Uses gluten-free almond flour lasagna noodles or regular noodles, keeping it adaptable.
Creamy ricotta and melty mozzarella deliver comfort without being heavy.
Bright lemon zest and juice lift the pesto and keep every bite lively.

Ingredients

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

Equipment

Food processor or blender
Large sauté pan
9×13-inch baking dish (or similar size)
Mixing bowls and spatula
Knife and cutting board
Box grater (optional for extra-fine mozzarella)

Prep notes

To keep the assembly smooth, pre-measure your ingredients and have the lasagna noodles cooked according to package instructions if they are not “no-boil” type. If your gluten-free almond flour pasta recommends a different cooking time or method, follow the package directions so the noodles hold their shape in the bake. Allow everything to cool briefly before layering so the ricotta and pesto remain evenly spread and the cheese melts without becoming greasy.

Spinach Pesto Lasagna Recipe (Keto Friendly) — Step-by-step Directions

Follow these clear steps to make the lasagna. The directions are rewritten for clarity while preserving ingredient amounts and the same overall order.

Make the pesto: Place ½ cup walnuts, 1 cup fresh basil, 4 cups fresh spinach, 3 tbsp olive oil, the zest and juice from 1 lemon, ½ tsp salt, ¼ tsp pepper, 1 tbsp minced garlic, and ¼ tsp red pepper flakes into a food processor or blender. Add ¼ cup water to help the mixture blend smoothly. Pulse and blend until the mixture becomes a cohesive, slightly chunky pesto. Scrape down the sides as needed for an even texture. Taste and adjust salt or lemon if desired.
Prepare the noodles: Cook the 9 oz lasagna noodles (gluten free almond flour pasta or regular noodles) according to package directions until just al dente. Drain and rinse briefly under cool water to stop cooking and prevent sticking. Lay them flat on a lightly oiled surface or a baking sheet so they are easy to handle when assembling.
Temper the ricotta: In a medium mixing bowl, measure the 15 oz ricotta. Reserve about one-quarter of this ricotta (for a final topping layer) and set it aside. The remaining ricotta will be used between layers. If the ricotta seems very thick, stir in up to 1–2 tbsp water to loosen slightly so it spreads easily.
Layer the lasagna — first layer: Preheat the oven to 350°F (175°C). Spread a thin layer of pesto across the bottom of a 9×13-inch baking dish to prevent sticking and to infuse the base with flavor. Place a single layer of cooked lasagna noodles over the pesto, trimming to fit if necessary.
Layer the cheese and pesto: Spoon about one-third of the remaining ricotta across the noodles and spread gently with a spatula. Dollop about one-third of the prepared pesto over the ricotta and spread to cover. Sprinkle one-third of the 2 cups mozzarella cheese evenly over this pesto layer.
Repeat layers: Add another layer of noodles, then repeat the ricotta, pesto, and mozzarella layering two more times. Each set should include roughly one-third of the remaining ricotta, one-third of the pesto, and one-third of the mozzarella. Ensure the topmost layer ends with noodles covered by the reserved ricotta and the last of the mozzarella.
Top and garnish: Dollop the reserved ricotta over the top noodle layer and spread lightly so it covers the surface. Sprinkle the remaining mozzarella cheese evenly over the top. Arrange the 6 halved cherry tomatoes across the lasagna for pops of color and a bright finish.
Bake: Cover the baking dish loosely with foil (to prevent the cheese from browning too quickly) and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue baking for another 10–15 minutes, or until the cheese is fully melted, bubbly, and starting to turn golden at the edges.
Rest and serve: Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing. Resting helps the layers set so the pieces hold together when served. Garnish with extra basil leaves or a light drizzle of olive oil if desired, then cut into portions and serve warm.

Serving suggestions

This Spinach Pesto Lasagna Recipe (Keto Friendly) pairs beautifully with a crisp green salad dressed with lemon and olive oil, roasted vegetables, or a simple side of steamed green beans. A light, acidic side helps cut through the richness of the cheese and pesto, keeping the meal balanced.

Make-ahead and storage

Assemble the lasagna up to the point of baking, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Increase bake time by about 10–15 minutes if baking straight from the fridge.
Leftovers keep well in an airtight container in the refrigerator for 3–4 days. Reheat individual portions in the microwave or reheat the entire pan in a 350°F oven until warmed through.
For freezing, bake the lasagna fully, cool to room temperature, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in a 350°F oven until heated through.

Ingredient swaps and tips

If you prefer a nuttier pesto flavor, swap walnuts for pecans in the same amount (½ cup).
For a creamier pesto texture, add an extra tablespoon of olive oil or a little more water, blending until you reach the desired consistency.
If you use no-boil lasagna noodles, layer them as written but ensure there is enough moisture from the pesto and ricotta; you may need to add a tablespoon or two of water to the pesto before spreading.
To boost protein while keeping the overall feel light, stir a beaten egg into the ricotta (optional) before layering; this will help the cheese set more firmly after baking.

Flavor variations

Add a thin layer of sautéed mushrooms between layers for an earthy note.
Stir a handful of grated Parmesan or Pecorino into the ricotta for an extra savory punch if you like stronger cheese flavors.
For a spicier version, increase the red pepper flakes to ½ tsp or top with a drizzle of chili oil when serving.

Final notes

This Spinach Pesto Lasagna Recipe (Keto Friendly) is a vibrant, satisfying dish that manages to feel indulgent while still leaning fresh and green. The pesto’s brightness and the soft, creamy ricotta create a lovely contrast to the chewy noodles and bubbly mozzarella. Whether you make it for a family dinner or bring it to a potluck, it’s a crowd-pleaser that holds up well and reheats beautifully.

Enjoy the sunshine in every bite—this lasagna is proof that comfort food can be bright, herbaceous, and utterly delicious.

Print Recipe Save it for later

Spinach Pesto Lasagna Recipe (Keto Friendly)

A creamy, spinach-and-basil pesto lasagna made with ricotta and mozzarella for a low-carb, keto-friendly dinner.

Prep Time15

Cook Time40

Total Time1

Servings: 4 servings

Ingredients

1/2 cup walnuts toasted
1 cup fresh basil
4 cups fresh spinach
3 Tbsp olive oil
1 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 as needed
9 oz lasagna noodles gluten-free almond flour pasta or regular noodles (see notes for preparation)
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 oven-safe casserole dish.
Prepare the lasagna noodles according to the package: some gluten-free or no-boil sheets can be used dry, while others must be boiled first.
Toast the walnuts in a small skillet over medium-low heat for 3–5 minutes until lightly browned and fragrant, then remove from heat and let cool slightly.
Make the spinach-basil pesto by combining toasted walnuts, basil, spinach, olive oil, lemon zest and juice, salt, pepper, minced garlic, red pepper flakes, and 1/4 cup water in a food processor; puree until smooth, adding more water if needed to reach a spreadable consistency.
Spread 1/2 cup of the pesto over the bottom of the prepared casserole dish to form the first layer.
Add the first layer of lasagna noodles, trimming sheets as needed to fit flatly in the dish.
Top the noodles with half of the ricotta, 1/4 cup pesto, and 1/4 cup shredded mozzarella, spreading evenly.
Add a second layer of noodles, then spread the remaining ricotta, half of the remaining pesto, and half of the remaining mozzarella over that layer.
Place the final layer of noodles on top, spread the remaining pesto and sprinkle with the remaining mozzarella, then arrange the halved cherry tomatoes cut-side down across the top.
Cover the dish with foil and bake at 350°F for 30 minutes, then remove the foil and bake an additional 5 minutes until cheese is melted and bubbly.
Let the lasagna rest for 5 minutes, run a spatula around the edges to loosen, then cut into portions and serve.