I used to think lasagna was off-limits once I started following a keto diet. After all, those layers of pasta were what made it special, right? My first attempts at veggie substitutes left me with watery, disappointing dishes that had my kids pushing their plates away.
Then I discovered the trick to making vegetable lasagna that actually holds together and tastes amazing – it’s all about how you prepare the zucchini. No more soggy layers or pools of water on your plate. Now my family asks for this version even though they’re not following keto, and that’s probably the biggest win of all.
Why You’ll Love This Keto Vegetable Lasagna
- Perfect for keto and low-carb diets – Using cheese slices instead of pasta noodles keeps this lasagna low in carbs while still delivering all the Italian flavors you crave.
- High in protein – With three different types of cheese plus cottage cheese, this dish is packed with protein to keep you feeling satisfied.
- Loaded with nutrients – The combination of spinach, herbs, and tomatoes provides essential vitamins and minerals while keeping the carb count low.
- Classic comfort food taste – You won’t miss the pasta – the layers of cheese, spinach, and rich tomato sauce create that familiar lasagna experience without the extra carbs.
- Make-ahead friendly – This lasagna reheats beautifully, making it perfect for meal prep or busy weeknight dinners.
What Kind of Spinach Should I Use?
Both fresh and frozen spinach work great in this lasagna recipe, but they need to be handled differently. If you’re using fresh spinach, you’ll need to cook it down first since raw spinach reduces dramatically in size – about 10 cups of fresh leaves will give you the amount needed here. Frozen spinach is super convenient and often more economical, but make sure to thaw it completely and squeeze out as much water as possible before using. This step is crucial to prevent your lasagna from becoming watery. If you’re using fresh spinach, baby spinach leaves tend to have a milder flavor and more tender texture than regular spinach, though either variety will work well in this dish.
Options for Substitutions
Need to make some swaps? Here are some practical substitutions for this keto lasagna:
- Edam cheese slices: You can replace these ‘noodle’ layers with other firm sliced cheese like provolone or gouda. If you prefer, thinly sliced zucchini or eggplant can work too – just make sure to grill or salt them first to remove excess moisture.
- Tomato passata: Regular canned tomatoes work fine – just blend them until smooth. You can also use crushed tomatoes and cook them down a bit longer.
- Cottage cheese: Ricotta cheese makes a perfect substitute with similar protein content. You could also use cream cheese mixed with a bit of heavy cream for a richer filling.
- Spinach: Feel free to swap in other low-carb greens like kale or Swiss chard – just make sure to cook and drain them well to avoid excess water in your lasagna.
- Mozzarella: Any melting cheese works here – try provolone, mild cheddar, or fontina. Just keep in mind that stronger-flavored cheeses will change the overall taste of the dish.
- Fresh herbs: If you have fresh herbs instead of dried, use three times the amount called for (6 teaspoons each of fresh basil and oregano instead of 2 teaspoons dried).
Watch Out for These Mistakes While Cooking
The biggest challenge when making keto lasagna is dealing with excess moisture, especially from the spinach – make sure to thoroughly drain and squeeze out all liquid from your spinach, whether fresh or frozen, to prevent a watery final dish.
When preparing the tomato sauce, avoid the common mistake of rushing the cooking process – let it simmer for at least 15-20 minutes to reduce and thicken properly, as a runny sauce can make your lasagna layers slide apart.
Temperature control is crucial when layering with Edam cheese slices – if they’re too cold, they’ll be difficult to handle and may break, so let them come to room temperature first, and be gentle when creating your layers to maintain the integrity of the cheese.
For the best texture, allow your lasagna to rest for 15-20 minutes after baking – cutting into it too soon will result in a messy serving, as the cheese and filling need time to set properly.
What to Serve With Keto Vegetable Lasagna?
Since this lasagna is already packed with vegetables and cheese, you’ll want to keep your side dishes simple and low-carb friendly. A fresh arugula salad with a light lemon dressing makes a perfect partner to balance out the rich, cheesy layers of the lasagna. If you’re looking to add more vegetables to your meal, try some roasted Brussels sprouts or sautéed mushrooms on the side – they’ll complement the Italian flavors without adding extra carbs. For those who want to keep things super simple, a side of garlic-roasted broccoli works great too, and it’s perfect for soaking up any extra sauce from the lasagna.
Storage Instructions
Keep Fresh: This keto veggie lasagna is perfect for meal prep! Pop it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get better as they meld together, making leftovers something to look forward to.
Freeze: You can freeze this lasagna either whole or in individual portions. Just wrap it well in foil and place in a freezer-safe container – it’ll stay good for up to 3 months. If you’re freezing individual portions, let them cool completely first, then wrap each piece separately.
Reheat: When you’re ready to enjoy your frozen lasagna, thaw it overnight in the fridge. Heat it in the oven at 350°F (175°C) for about 20-25 minutes until warm through. For single portions, the microwave works great – just heat in 1-minute intervals until it’s hot enough for you. Cover with a paper towel to prevent any splatters!
| Preparation Time | 30-45 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 50-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 110-130 g
- Fat: 120-140 g
- Carbohydrates: 40-50 g
Ingredients
- Edam cheese, 9 large slices (300g)
- **tomato sauce**
- 1 tablespoon olive oil
- 1 small onion, finely diced (58g/2oz)
- 2 cloves garlic
- 2 cups tomato passata or unsweetened puree (400ml)
- 1 cup water (200ml)
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- **spinach & cheese filling**
- 450g chopped spinach, fresh or frozen (16oz)
- 1 teaspoon salt
- Black pepper, to taste
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon oregano
- 1 cup shredded mozzarella (100g)
- 1 cup full-fat cottage cheese (250g)
- 1/4 cup grated parmesan (25g)
- 1 large egg
- **topping**
- 1/2 cup shredded mozzarella (50g)
- 1/4 cup grated parmesan (25g)
Step 1: Prepare the Tomato Sauce
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Add finely chopped onion and minced garlic, stirring until the onion is caramelized and golden brown.
Once caramelized, add tomato puree, water, salt, pepper, oregano, and basil.
Stir everything together and bring the mixture to a simmer.
Keep it simmering for 10 to 15 minutes, or until the sauce has reduced by one-third and the onion is completely soft.
Remove from heat and blend the sauce until it is smooth, using either a blender or an immersion blender.
Step 2: Prepare the Spinach
If using fresh spinach, bring a large pot of water with a pinch of salt to boil.
Cut the spinach into smaller pieces and place them in the boiling water for 2 to 3 minutes until wilted.
Afterward, place the wilted spinach in icy water, then squeeze out excess water or press it through a colander.
If using frozen spinach, thaw it and then squeeze out the excess water or press it through a colander.
Step 3: Make the Spinach Filling
In a large bowl, combine the prepared spinach with cottage cheese, an egg, shredded mozzarella, Parmesan, salt, pepper, oregano, and a pinch of nutmeg.
Mix until everything is nicely combined to make a creamy spinach filling.
Step 4: Layer the Lasagna
Preheat your oven to 180°C (350°F).
Cover the bottom of a deep lasagna dish with approximately 1 cup of tomato sauce.
Lay 3 slices of Edam cheese over the tomato sauce.
Add half of the spinach filling on top of the cheese.
Top the filling with another 3 slices of Edam cheese.
Pour 1 cup of tomato sauce over this layer and then add the rest of the spinach filling.
Finish by layering the remaining cheese slices on top, adding any leftover tomato sauce, and sprinkling with shredded mozzarella and spinach for garnish.
Step 5: Bake and Serve
Bake the lasagna in the preheated oven for 20 minutes or until a firm cheese crust forms on top.
Once baked, remove the dish from the oven and let it cool for a few minutes.
Serve the delicious lasagna with a fresh salad on the side and enjoy!