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Keto low carb pumpkin lasagna

Pumpkin Lasagna with Spinach

Course: Main Course
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12 squares
Calories: 401
Author: Lisa MarcAurele
A low carb lasagna featuring pumpkin, spinach, and meatza noodles. The pasta noodles in this dish have been replaced with pre-baked seasoned ground beef.
Print Recipe
US Customary - Metric

Ingredients

Meat Noodles:

  • 2 eggs
  • ½ cup parmesan cheese grated
  • 2 teaspoons Italian seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2 pounds ground beef

Lasagna:

  • 1-2 tablespoon olive oil
  • 6 cups fresh baby spinach
  • 15 ounces canned pumpkin puree
  • 1 ½ cups almond milk or half almond milk half heavy cream
  • 2 teaspoons dried rubbed sage
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • dash ground nutmeg
  • 15 ounces whole milk Ricotta cheese
  • 2 cups mozzarella cheese shredded
  • 1 cup parmesan cheese shredded or grated
  • Prepared Meatza

Instructions

Prepare the Meatza:

  • Beat the eggs with the parmesan cheese and all seasonings. Add the ground beef and mix until well combined.
  • Spread mixture out onto a jelly roll pan. Bake for about 15-20 minutes in a 450°F oven.
  • Drain off any grease after removing from the oven. Slice into rectangular pieces to fit into lasagna pan.

Lasagna directions:

  • Heat olive oil in a large pot over medium high heat. Add spinach and stir until spinach is wilted. Remove from heat.
  • Combine pumpkin, almond milk, sage, salt, pepper and nutmeg in bowl.
  • Spread ½ cup pumpkin sauce onto bottom of 9×13 baking pan. Top with half of the cut up meatza.
  • Spread ½ of the remaining pumpkin sauce on top of the meatza layer then cover with spinach. Top with half of the ricotta, half of the mozzarella, and half of the parmesan cheeses. Repeat layers. Cover with foil.
  • Bake at 375 °F for 30 minutes.
  • Remove foil and bake uncovered for an additional 10 minutes or until cheese is melted and browned.

Video

Notes

Baking the meat into thin meatloaf pieces is what holds the lasagna together. The meat should be pressed into a rimmed baking sheet to be as thin as possible.
To prevent over browning the cheese, cover the casserole pan with foil while baking. Then remove the foil during the last ten minutes of baking to brown the cheese.

Nutrition

Serving: 1g | Calories: 401 | Carbohydrates: 5g | Protein: 27g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 122mg | Sodium: 850mg | Potassium: 441mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7350IU | Vitamin C: 5.7mg | Calcium: 400mg | Iron: 2.9mg

Additional Info

Net Carbs: 4 g | % Carbs: 4.2 % | % Protein: 28.1 % | % Fat: 67.8 % | SmartPoints: 13
Values 
Array
(
    [serving_size] => 1
    [calories] => 401
    [carbohydrates] => 5
    [protein] => 27
    [fat] => 29
    [saturated_fat] => 13
    [cholesterol] => 122
    [sodium] => 850
    [potassium] => 441
    [fiber] => 1
    [sugar] => 1
    [vitamin_a] => 7350
    [vitamin_c] => 5.7
    [calcium] => 400
    [iron] => 2.9
)

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