Spinach Pesto Lasagna Recipe (Keto Friendly)
If you love the bright, herbaceous flavor of pesto and the comforting layers of lasagna, this Spinach Pesto Lasagna Recipe (Keto Friendly) is about to become a weeknight hero. It blends a vibrant homemade pesto, tender spinach, creamy ricotta, and melty mozzarella into a layered casserole that’s both satisfying and lighter on carbs when you choose gluten-free almond flour pasta or a compatible low-carb noodle. The result is a fragrant, cheesy bake with pops of juicy cherry tomato in every square.
This recipe uses simple pantry-friendly ingredients and comes together faster than you might expect. Below, you’ll find a handy ingredient list, step-by-step instructions rewritten for clarity, tips for assembly and serving, plus ideas to adapt the dish to your taste.
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
Why this Spinach Pesto Lasagna Recipe (Keto Friendly) works
This dish balances richness and brightness. The walnut-based pesto gives toasted depth instead of the more common pine nuts, and a squeeze of lemon keeps the flavors lively. Using fresh spinach layered with creamy ricotta creates a light, fluffy filling, and the mozzarella forms that irresistible golden top. Selecting almond flour-based gluten-free lasagna noodles keeps carbs lower while retaining the satisfying structure of classic lasagna.
Equipment
- Food processor or high-speed blender
- Large sauté pan or skillet
- 9×13-inch baking dish (or similar)
- Spatula and spoon
- Pot for boiling noodles (if using traditional noodles)
Rewritten Step-by-Step Directions
Follow these steps in order to make the Spinach Pesto Lasagna Recipe (Keto Friendly). The directions are written clearly and follow the ingredient amounts above exactly.
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or nonstick spray and set it aside.
- Make the pesto: Place ½ cup walnuts, 1 cup fresh basil, 4 cups fresh spinach, 3 tbsp olive oil, the zest and juice of 1 lemon, ½ tsp salt, ¼ tsp pepper, 1 tbsp minced garlic, ¼ tsp red pepper flakes, and ¼ cup water into a food processor or high-speed blender.
- Process the mixture until it becomes a smooth, bright green pesto. If the mixture seems too thick, add an extra tablespoon of water at a time and pulse until you reach a spreadable consistency. Taste and adjust salt or lemon if desired.
- Prepare the noodles: If you are using traditional or regular lasagna noodles, bring a large pot of salted water to a boil and cook the 9 oz noodles according to package directions until al dente. Drain and rinse them briefly with cool water to stop the cooking, then lay them flat on a sheet or cutting board to prevent sticking.
- If you are using gluten free almond flour pasta noodles, follow the package instructions for handling—some brands may require shorter cooking times or no boiling prior to assembly. Prepare them according to the manufacturer’s guidance, then set aside as described above.
- Prepare the ricotta mixture: In a medium bowl, add the full 15 oz ricotta. Reserve about one-quarter of the ricotta (approximately 3.75 oz) to be used later for dotting the top, and leave the remaining ricotta for layering. Stir the ricotta to a smooth consistency; if it’s very thick, you can loosen it with a tablespoon of water or milk.
- Layer the lasagna: Spread about one-third of the pesto evenly across the bottom of the prepared baking dish. Place a single layer of lasagna noodles over the pesto to cover the dish. Spread one-third of the remaining ricotta over the noodles, smoothing it to an even layer. Sprinkle one-third of the mozzarella (about 2/3 cup) over the ricotta.
- Repeat the layers twice more: Add another layer of noodles, spread another third of the pesto over them, followed by another third of the ricotta, and another third of the mozzarella. Finish with a final layer of noodles. Spread the remaining pesto across the top noodles, then dollop the reserved quarter of ricotta across the surface in small mounds for extra creamy pockets.
- Scatter the remaining mozzarella evenly over the top. Arrange the 6 halved cherry tomatoes across the casserole, cut side up, pressing them lightly into the cheese so they stay in place while baking.
- Cover the dish with foil and bake in the preheated 375°F oven for 20 minutes. After 20 minutes, remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is melted and bubbly and the top begins to turn a light golden color.
- Remove the lasagna from the oven and allow it to rest for about 10 minutes before cutting. Resting helps the layers set so the portions hold together nicely when served.
- Slice into squares and serve warm. Garnish with extra fresh basil leaves, a drizzle of olive oil, or a sprinkle of red pepper flakes if you like more heat.
Tips and Variations
- If you prefer a nuttier pesto, toast the walnuts in a dry skillet over medium heat for 3–4 minutes before processing. Watch carefully to avoid burning.
- To add protein without changing the dish’s character, stir prepared shredded rotisserie chicken (meat-only) into the ricotta layer before assembling.
- For an even lower-carb version, use thinly sliced zucchini or eggplant as noodle substitutes—salt and drain them first to remove excess moisture.
- Make-ahead: Assemble the lasagna up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the covered baking time if baking straight from the refrigerator.
- Storage: Keep leftovers refrigerated in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through or in individual portions in the microwave.
Serving Suggestions
This Spinach Pesto Lasagna Recipe (Keto Friendly) pairs beautifully with a crisp green salad dressed with lemon vinaigrette to echo the pesto’s citrus notes. A simple side of roasted vegetables or a light soup makes this a well-rounded dinner. For a special occasion, serve with toasted garlic bread made from low-carb bread to keep the meal aligned with lower-carb preferences.
Ingredient Notes and Alternatives
- Walnuts: If you don’t have walnuts on hand, you can substitute almonds or macadamia nuts for a different flavor and similar texture.
- Basil and spinach: Fresh is best for brightness in the pesto. If you must use frozen spinach, thaw it completely and squeeze out excess water before measuring 4 cups by volume.
- Lasagna noodles: The recipe lists 9 oz of noodles and allows either gluten free almond flour pasta or regular lasagna sheets. Follow the package instructions for cooking. If you opt for vegetable “noodles,” slice them thin and salt to draw out moisture first.
- Ricotta: Both low fat and regular ricotta work; the choice affects creaminess but not the overall structure.
Make It Your Own
Spinach pesto is a flexible flavor base. Add a handful of arugula for peppery bite, or swap walnuts for toasted sunflower seeds if you need a nut-free alternative. If you want a richer finish, stir a few tablespoons of grated Parmesan into the ricotta before layering. The recipe is forgiving and rewards small tweaks.
Final Notes
This Spinach Pesto Lasagna Recipe (Keto Friendly) brings together herbal pesto, tender greens, and creamy cheeses in a homey, crowd-pleasing bake. It’s a great option for weeknights or casual entertaining and works equally well for batch cooking. The clear steps above make assembly straightforward and keep the flavors bright and balanced—perfect for anyone craving a lighter take on classic lasagna.
Ready to bake? Gather your ingredients, preheat that oven, and enjoy the bright, savory layers of this Spinach Pesto Lasagna Recipe (Keto Friendly).
Spinach Pesto Lasagna Recipe (Keto Friendly)
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease an 8×11-inch oven-safe casserole dish and set aside.
- Prepare the lasagna noodles according to the package instructions: either use as-is if they are no-boil sheets or boil until al dente if required; drain and set aside.
- Make the spinach-basil pesto: toast the walnuts in a small skillet over medium-low heat 3–5 minutes until lightly browned and fragrant. Transfer to a food processor.
- Add basil, spinach, olive oil, lemon zest and juice, salt, pepper, minced garlic, red pepper flakes, and water to the food processor with the toasted walnuts; puree until smooth, adding more water a tablespoon at a time if needed to reach a spreadable consistency.
- Assemble the first layer: spread 1/2 cup of the pesto over the bottom of the prepared dish. Add a single flat layer of lasagna noodles (cut to fit if necessary). Spread half of the ricotta over the noodles, dollop with 1/4 cup pesto, and sprinkle with 1/4 cup of the mozzarella.
- Assemble the second layer: add another flat layer of noodles, spread the remaining ricotta over them, top with half of the remaining pesto, and sprinkle with half of the remaining mozzarella.
- Top layer: add the final layer of noodles, spread the remaining pesto over the noodles, sprinkle with the remaining mozzarella, and arrange the halved cherry tomatoes cut-side down across the top.
- Cover the dish with aluminum foil and bake at 350°F for 30 minutes. Remove the foil and bake an additional 5 minutes until the cheese is melted and bubbly.
- Let the lasagna rest 5 minutes, run a spatula around the edges to loosen, then cut into portions and serve.
Notes
- Some lasagna sheets are no-boil; follow the package instructions.
- Cappello’s lasagna sheets (9 oz) made three layers in an 8×11 dish for this recipe.
- You can use low-fat or regular ricotta according to preference.
- Toast walnuts lightly to boost flavor before blending.
