Low-Carb Spinach "Lasagna"

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I’ve been on the lookout recently for some low-carb & ketogenic diet friendly recipes. I came across one for a low-carb spinach lasagna, but had to make my own little tiny tweaks to it. It doesn't use any noodles, therefore it's very low-carb. So here it is!

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  • 6
  • Average
  • 15 mins
  • 30 mins
  • Average budget

Ingredients

  • 1 lb Ground Beef Chuck 80/20
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tbsp Yellow Onion
  • 1/8 tsp Garlic Powder
  • 1/2 cup Pasta Sauce No Added Sugar
  • 8 oz Regular Cream Cheese
  • 1 Egg (large)
  • 1/8 tsp Black Pepper
  • 22 g Baby Spinach
  • 1/2c Low-moisture Mozzarella Cheese, shredded

Preparation

Step 1

Pre-heat oven to 350 degrees F. Coat a glass 8×8 baking pan with non-stick spray & set aside. Put the olive oil in a pan on the stove & brown the meat & onion.
While the meat is browning, soften the cream cheese until smooth & creamy when stirred, then mix in the pepper & beat in the egg until fairly smooth & set aside.
Next, add the pasta sauce & garlic powder to the meat & onion & continue to heat until bubbly.

Step 2

Spread half of the meat mixture on the bottom of the baking dish.
Spread the cream cheese mixture over the layer of meat & lay some spinach leaves over the cream cheese.
Follow up with spreading about half of the mozzarella on top, then the remainder of the meat, followed by the last of the mozzarella (it won’t cover it all completely).

Step 3

Bake in the oven uncovered, for about 30 minutes until nice & bubbly.
Slice & enjoy!

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