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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 minutes
Cook Time40 minutes
Total Time1 hour
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.

Equipment

  • 8x11-inch (or similar) oven-safe casserole dish
  • Small Skillet
  • Food processor or blender
  • Spatula
  • Knife
  • Cutting Board
  • Aluminum Foil

Notes

  • Some lasagna sheets are no-boil; follow package instructions.
  • I used Cappello’s gluten-free sheets which did not require pre-cooking.
  • You can use low-fat or regular ricotta per preference.