Low-carb Spinach Lasagne

By Angelika Hanna

Low carb, vegetarian, and super tasty! To make it more healthy, I used brown rice noodles instead of regular pasta.


Prep Time: 20 min

Cook Time: 40 min

Yield: 4 servings

Cuisine: Italian-American

Author: Angelika Hanna / Zest4Food


  • Extra-virgin cold pressed olive oil
  • 1 clove garlic, minced
  • 2 tsp fresh thyme, minced; or 1 tsp dried thyme
  • 6 oz fresh spinach, coarsely chopped
  • 2 tbsp low-fat ricotta cheese
  • Kosher salt, to taste
  • A pinch of nutmeg (optional)
  • A squeeze of lemon juice (optional)
  • 4 no-boil brown rice lasagna noodles
  • Marinara sauce (best homemade, see my recipe ‘Versatile Homemade Marinara Sauce’)
  • Mozzarella cheese ( I used one medium-sized Buffalo mozarella ball, sliced)


  1. In a large skillet, heat some olive oil over medium heat.
  2. Add the garlic and thyme. Saute for 1 min.
  3. Add the spinach. Saute until just barely wilted, about 2 min.
  4. Remove from the heat.
  5. In a mixing bowl, combine the ricotta, salt, nutmeg, and lemon juice. Add the spinach and stir to combine.
  6. Preheat the oven to 375 degrees Fahrenheit.
  7. Spread a layer of marinara sauce in the bottom of a baking dish.
  8. Layer with lasagna noodles.
  9. Spread more marinara sauce on the top of the noodles. (The liquid is important for the noodles to cook soft as they are not pre-cooked.)
  10. Add some slices of mozzarella on the marinara sauce.
  11. Add a layer of the spinach mixture.
  12. Top with more marinara sauce and some slices of mozzarella, and sprinkle with a pinch of dried thyme.
  13. Cover your baking dish tightly with aluminum foil.
  14. Bake for 30 min. or until the liquid is bubbling and the noodles have softened.
  15. Remove the foil and bake uncovered for 10 more min.
  16. Let sit for about 10 min before serving so that the lasagna noodles can soak up all the extra moisture.



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