30+ Flavorful Spring Lasagna Recipes to Celebrate the Season

Spring brings a sense of freshness, with vibrant vegetables and lighter flavors filling the markets.

If you’re craving a hearty yet refreshing meal, lasagna might not be the first thing that comes to mind.

However, spring lasagna recipes offer a perfect blend of comfort and seasonal produce that will brighten up your table.

Whether you’re using fresh spinach, asparagus, peas, or even zucchini, these spring-inspired lasagnas are packed with flavors that reflect the season’s bounty.

In this post, we’ve gathered over 30 delicious spring lasagna recipes that will leave you craving more.

From classic variations with a twist to lighter alternatives, these lasagnas are easy to prepare and perfect for family gatherings, meal prep, or a cozy dinner.

Let’s dive into these creative dishes and bring a taste of spring into your kitchen!

30+ Flavorful Spring Lasagna Recipes to Celebrate the Season

Lasagna isn’t just a winter dish anymore; with these 30+ spring lasagna recipes, you can indulge in the comfort of lasagna while celebrating the season’s fresh flavors.

Each recipe brings something unique to the table, whether you’re seeking a vegetarian option, a lighter take on traditional lasagna, or a creative way to incorporate spring vegetables into your meals.

So, why not try something new this spring?

Gather your ingredients, preheat your oven, and prepare to wow your family and friends with these seasonal lasagna dishes.

Spring Veggie & Chicken Keto Lasagna

This low-carb keto-friendly lasagna is packed with fresh spring vegetables like zucchini, spinach, and bell peppers, paired with tender chicken for a lean protein boost. Instead of traditional pasta, thin slices of zucchini are used to create the lasagna layers, making this dish not only keto but also incredibly fresh and light for spring.

Ingredients:

• 2 medium zucchinis, sliced thinly lengthwise
• 2 chicken breasts, cooked and shredded
• 1 cup spinach, chopped
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 cup marinara sauce (low-sugar)
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet over medium heat, add the garlic, and cook for about 1 minute.
3. Add the shredded chicken and chopped spinach to the skillet, stirring to combine. Season with salt and pepper and cook until the spinach wilts, about 3 minutes. Set aside.
4. In a bowl, combine the ricotta cheese, mozzarella, and Parmesan. Stir in the cooked chicken and spinach mixture.
5. Layer a 9×9-inch baking dish with a thin layer of marinara sauce. Place a layer of zucchini slices over the sauce, then spread a portion of the cheese and chicken mixture over the zucchini.
6. Repeat the layering process until all ingredients are used, finishing with a layer of cheese.
7. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and slightly golden.
8. Let the lasagna sit for 5 minutes before serving. Garnish with fresh basil.

This keto lasagna is a perfect option for those who want to enjoy a comforting dish without the carbs. The zucchini layers keep it light while still providing the satisfaction of a traditional lasagna. The chicken adds a nice lean protein punch, and the spinach adds an earthy flavor, making this dish both nutritious and delicious. It’s an ideal choice for a spring lunch when you want to stay healthy but still indulge in something hearty.

Spring Pesto & Eggplant Keto Lasagna

This creative low-carb lasagna swaps pasta for eggplant, layered with a delicious pesto sauce, mozzarella, and Parmesan. The combination of fresh pesto, rich cheeses, and tender eggplant makes this dish a perfect springtime comfort meal that fits within a keto diet.

Ingredients:

• 2 medium eggplants, sliced lengthwise
• 1 cup fresh basil pesto (homemade or store-bought, ensure it’s low-carb)
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplant into thin strips lengthwise. Salt both sides of the slices and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Heat olive oil in a skillet over medium heat and lightly sauté the eggplant slices for 2-3 minutes per side until they begin to soften. Set aside.
4. In a bowl, mix the ricotta cheese, heavy cream, and half of the Parmesan cheese. Season with salt and pepper.
5. In a 9×9-inch baking dish, spread a thin layer of pesto on the bottom.
6. Layer the eggplant slices over the pesto, then top with a portion of the ricotta mixture, followed by a sprinkle of mozzarella cheese.
7. Repeat the layering process until all ingredients are used, finishing with a final layer of mozzarella and Parmesan.
8. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes to melt and slightly brown the cheese.
9. Let it sit for 5 minutes before serving. Garnish with fresh basil leaves.

his pesto and eggplant keto lasagna offers a refreshing twist on the classic Italian dish by incorporating bright, fragrant pesto that pairs beautifully with the earthy eggplant. The creamy ricotta and mozzarella create a decadent texture, while the Parmesan adds an extra punch of flavor. It’s the perfect meal for a low-carb lunch and captures the essence of spring with its use of fresh basil pesto and tender vegetables. A deliciously satisfying and nutritious way to enjoy lasagna while staying within your keto goals.

Spring Ricotta & Mushroom Keto Lasagna

A keto lasagna with a spring flair, this recipe incorporates savory mushrooms, spinach, and ricotta cheese into layers of zucchini slices. With minimal carbs and a rich flavor profile, this lasagna is both filling and light, perfect for a springtime keto lunch.

Ingredients:

• 2 medium zucchinis, sliced thinly lengthwise
• 2 cups fresh mushrooms, sliced
• 1 cup spinach, chopped
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 cup marinara sauce (low-sugar)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add the mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes. Stir in the chopped spinach and cook until wilted. Season with salt and pepper.
4. In a separate bowl, mix the ricotta cheese with half of the mozzarella and Parmesan. Add the cooked mushrooms and spinach mixture, stirring to combine.
5. In a 9×9-inch baking dish, spread a thin layer of marinara sauce on the bottom.
6. Layer the zucchini slices over the sauce, then top with a portion of the ricotta and mushroom mixture. Add another sprinkle of mozzarella and Parmesan.
7. Repeat the layering process, finishing with a final layer of cheese on top.
8. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
9. Let the lasagna rest for 5 minutes before serving. Garnish with fresh thyme or parsley.

This spring ricotta and mushroom keto lasagna brings together the earthy flavors of mushrooms with the richness of ricotta and the lightness of zucchini. The addition of fresh spinach enhances the dish’s freshness, making it a perfect spring meal that’s full of nutrients. With minimal carbs and plenty of flavor, it’s a delicious way to enjoy lasagna without straying from your keto lifestyle. Ideal for lunch, it’s hearty, comforting, and satisfying with just the right balance of flavors and textures.

Spring Asparagus & Ground Turkey Keto Lasagna

his keto lasagna incorporates tender asparagus and lean ground turkey, offering a fresh, spring-inspired dish with a light and healthy twist. The asparagus adds a delicate crunch, while the turkey provides a lean protein that’s flavorful and filling. It’s a great low-carb lunch option that’s satisfying without being heavy.

Ingredients:

• 2 medium zucchinis, sliced thinly lengthwise
• 1 lb ground turkey
• 1 cup asparagus, chopped
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup marinara sauce (low-sugar)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add garlic and sauté for 1 minute, then add ground turkey. Cook, breaking it apart until browned, about 6-7 minutes. Season with salt and pepper.
3. Add the chopped asparagus to the turkey and cook for 3-4 minutes, just until it begins to soften.
4. In a separate bowl, combine ricotta cheese with half of the mozzarella and Parmesan.
5. In a 9×9-inch baking dish, spread a thin layer of marinara sauce at the bottom. Place a layer of zucchini slices, followed by a portion of the turkey and asparagus mixture. Spread a layer of the ricotta mixture and top with some mozzarella.
6. Repeat layers until all ingredients are used, finishing with a layer of cheese on top.
7. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to melt the cheese and slightly brown it.
8. Let the lasagna rest for 5 minutes before serving. Garnish with fresh parsley.

This asparagus and ground turkey keto lasagna brings vibrant, seasonal flavors together in a healthy and satisfying dish. The turkey provides a lean protein source, while the asparagus adds both color and crunch. This low-carb lasagna makes for a nourishing lunch that is filling, full of flavor, and easy to prepare, making it a perfect addition to your keto meal rotation.

Spring Broccoli & Sausage Keto Lasagna

This keto lasagna combines spicy Italian sausage with nutrient-packed broccoli, creating a comforting, low-carb meal that’s bursting with flavor. The broccoli provides a nice crunch, while the sausage adds richness and spice, making this dish a perfect hearty lunch for spring without the carbs.

Ingredients:

• 2 medium zucchinis, sliced thinly lengthwise
• 1 lb Italian sausage (spicy or mild, depending on preference)
• 2 cups broccoli florets, steamed
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 cup marinara sauce (low-sugar)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh oregano for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the garlic and cook for 1 minute before adding the Italian sausage. Cook until browned and crumbled, about 8-10 minutes. Drain excess fat.
3. Add the steamed broccoli to the sausage and stir to combine. Season with salt and pepper.
4. In a separate bowl, mix the ricotta cheese with half of the mozzarella and Parmesan. Season with salt and pepper.
5. In a 9×9-inch baking dish, spread a layer of marinara sauce. Place a layer of zucchini slices over the sauce, followed by the sausage and broccoli mixture, then top with the ricotta mixture.
6. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and Parmesan on top.
7. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until bubbly and golden.
8. Let it cool for 5 minutes before serving. Garnish with fresh oregano.

This sausage and broccoli keto lasagna is rich in flavors, with the sausage bringing a savory depth while the broccoli adds both texture and freshness. The zucchini slices are the perfect stand-in for traditional pasta, providing a lighter feel to this hearty meal. Ideal for a low-carb lunch, it’s satisfying and packed with protein and vegetables, making it a great addition to your keto diet.

Spring Pea & Ricotta Keto Lasagna

This light and refreshing keto lasagna features sweet spring peas combined with creamy ricotta cheese, offering a vibrant, low-carb meal that’s perfect for lunch. With the natural sweetness of peas and the richness of ricotta, this dish is a springtime delight that’s both nourishing and indulgent.

Ingredients:

• 2 medium zucchinis, sliced thinly lengthwise
• 1 cup fresh peas (or frozen, thawed)
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce (low-sugar)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh mint or basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute. Add the peas and sauté for 2-3 minutes until tender. Season with salt and pepper.
3. In a bowl, combine ricotta cheese with half of the mozzarella and Parmesan.
4. In a 9×9-inch baking dish, spread a thin layer of marinara sauce. Add a layer of zucchini slices, followed by a portion of the ricotta mixture and a sprinkle of peas.
5. Repeat the layers, finishing with a layer of mozzarella and Parmesan on top.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until golden and bubbly.This pea and ricotta keto lasagna brings a refreshing touch of sweetness to the traditional dish. The peas are tender and vibrant, complementing the rich and creamy ricotta. The zucchini serves as the perfect low-carb alternative to pasta. This dish is perfect for a springtime lunch that feels indulgent while still being light and healthy.

Spring Tomato & Ground Beef Keto Lasagna

This keto lasagna features ground beef layered with fresh, juicy tomatoes and mozzarella, offering a comforting, low-carb dish with all the flavors of a traditional lasagna. The addition of tomatoes adds brightness and a natural sweetness, perfect for a spring lunch while keeping the carbs to a minimum.

Ingredients:

• 2 medium zucchinis, sliced thinly lengthwise
• 1 lb ground beef
• 2 cups fresh tomatoes, diced
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup Parmesan cheese
• 1 cup marinara sauce (low-sugar)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add the ground beef and cook until browned, about 8 minutes.
3. Add the diced tomatoes to the skillet and cook for 5-6 minutes until softened. Season with salt and pepper.
4. In a bowl, mix ricotta cheese with half of the mozzarella and Parmesan.
5. In a 9×9-inch baking dish, spread a thin layer of marinara sauce. Add a layer of zucchini slices, followed by the beef and tomato mixture and a layer of ricotta.
6. Repeat the layers, finishing with a final layer of mozzarella and Parmesan on top.
7. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until bubbly and golden.
8. Let it cool for 5 minutes before serving. Garnish with fresh basil.

This tomato and ground beef keto lasagna offers a hearty, satisfying meal with the richness of beef and the freshness of tomatoes. The zucchini layers provide a light, low-carb base, while the mozzarella and ricotta deliver creaminess and flavor. It’s an excellent choice for a spring lunch that delivers comfort and nourishment without the carbs.

Spring Artichoke & Spinach Keto Lasagna

This artichoke and spinach keto lasagna features creamy ricotta, fresh spinach, and tender artichokes, providing a fresh, springtime twist on the classic dish. This light and nutritious lasagna is perfect for those seeking a low-carb, keto-friendly lunch that doesn’t sacrifice on flavor.

Ingredients:

• 2 medium zucchinis, sliced thinly lengthwise
• 1 can artichoke hearts, drained and chopped
• 1 cup spinach, chopped
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce (low-sugar)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute. Add the chopped artichokes and spinach and sauté until the spinach wilts, about 3-4 minutes. Season with salt and pepper.
3. In a bowl, mix ricotta cheese with half of the mozzarella and Parmesan.
4. In a 9×9-inch baking dish, spread a layer of marinara sauce. Add a layer of zucchini slices, followed by the artichoke and spinach mixture and a layer of ricotta cheese.
5. Repeat the layers, finishing with a final layer of mozzarella and Parmesan.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
7. Let it rest for 5 minutes before serving. Garnish with fresh thyme.

This artichoke and spinach keto lasagna is a light yet satisfying dish that showcases the fresh flavors of spring. The artichokes bring a tender texture, while the spinach offers vibrant color and nutrients. With zucchini as the pasta alternative, this lasagna remains low in carbs while still delivering all the comfort and flavor you expect from a traditional dish. It’s a healthy and

Spring Ricotta & Bacon Keto Lasagna

This keto lasagna combines rich ricotta cheese with crispy bacon and fresh vegetables for a savory and indulgent dish. The smoky flavor of the bacon enhances the freshness of zucchini and spinach, making this lasagna a great low-carb, keto-friendly lunch option for spring. It’s comforting, hearty, and loaded with flavor, but without the carbs of traditional lasagna.

Ingredients:

• 2 medium zucchinis, sliced thinly lengthwise
• 6 strips bacon, cooked and crumbled
• 1 cup spinach, chopped
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce (low-sugar)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the chopped spinach and cook until wilted, about 3 minutes. Season with salt and pepper.
3. In a bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, and crumbled bacon.
4. In a 9×9-inch baking dish, spread a thin layer of marinara sauce. Add a layer of zucchini slices, followed by a portion of the ricotta and bacon mixture. Add a sprinkle of mozzarella.
5. Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
7. Let it sit for 5 minutes before serving. Garnish with fresh parsley.

The smoky bacon paired with rich ricotta and fresh spinach creates a mouthwatering keto lasagna that’s full of flavor. The zucchini layers keep this dish low in carbs, while the mozzarella and Parmesan provide that familiar cheesy comfort. This bacon-laden lasagna is a perfect spring meal that offers a satisfying balance of protein, veggies, and deliciousness, without compromising on your keto goals.

Spring Shrimp & Avocado Keto Lasagna

This refreshing and unique keto lasagna is made with shrimp and creamy avocado, offering a light and flavorful twist. The shrimp bring a delicate seafood flavor, while the avocado provides a rich, creamy texture. Combined with zucchini as the pasta alternative, this spring lasagna is a perfect low-carb, healthy lunch that’s packed with protein and healthy fats.

Ingredients:

• 2 medium zucchinis, sliced thinly lengthwise
• 1 lb shrimp, peeled and deveined
• 1 avocado, mashed
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce (low-sugar)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Season with salt and pepper, then set aside.
3. In a bowl, mix mashed avocado with ricotta cheese, half of the mozzarella, and Parmesan.
4. In a 9×9-inch baking dish, spread a layer of marinara sauce. Add a layer of zucchini slices, followed by a portion of the avocado and ricotta mixture, and some cooked shrimp.
5. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and golden.
7. Let it sit for 5 minutes before serving. Garnish with fresh cilantro.

This shrimp and avocado keto lasagna is a fresh and vibrant twist on the classic lasagna. The shrimp provide a light, seafood flavor while the avocado creates a creamy base, making it a perfect spring dish. With zucchini as the pasta alternative, this low-carb lasagna is not only keto-friendly but also delicious and satisfying. It’s an ideal lunch for those seeking a healthy yet indulgent meal.

Spring Cauliflower & Turkey Keto Lasagna

This keto lasagna swaps traditional noodles for cauliflower, combined with lean turkey for a healthy and filling meal. The cauliflower adds a delicate texture, while the turkey provides a lean protein that’s packed with flavor. Perfect for a low-carb spring lunch, this lasagna is easy to make, nutritious, and satisfying.

Ingredients:

• 2 cups cauliflower florets, steamed and mashed
• 1 lb ground turkey
• 1 cup spinach, chopped
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce (low-sugar)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add ground turkey and cook until browned, about 6-7 minutes. Season with salt and pepper.
3. Add the chopped spinach to the turkey and cook until wilted. Set aside.
4. In a bowl, combine mashed cauliflower, ricotta cheese, half of the mozzarella, and Parmesan.
5. In a 9×9-inch baking dish, spread a layer of marinara sauce. Add a layer of mashed cauliflower, followed by the turkey and spinach mixture, and a layer of cheese.
6. Repeat the layers until all ingredients are used, finishing with a final layer of cheese on top.
7. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until bubbly and golden.
8. Let it rest for 5 minutes before serving. Garnish with fresh thyme.

his cauliflower and turkey keto lasagna is a satisfying and healthy alternative to traditional lasagna. The cauliflower provides a subtle texture that mimics noodles, while the ground turkey adds a lean protein boost. The creamy ricotta and melted mozzarella make it feel indulgent, while still fitting within your keto diet. This dish is perfect for a spring lunch, offering a hearty yet low-carb meal.

Spring Eggplant & Ricotta Keto Lasagna

This keto lasagna features hearty eggplant slices layered with rich ricotta cheese and fresh herbs, creating a satisfying, low-carb meal that’s perfect for spring. The eggplant acts as the pasta substitute, while the ricotta adds creaminess and flavor, making this dish an ideal choice for a keto lunch.

Ingredients:

• 2 medium eggplants, sliced thinly
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce (low-sugar)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants lengthwise into thin strips. Sprinkle with salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute. Add the eggplant slices and cook until slightly softened, about 2-3 minutes per side.
4. In a bowl, combine ricotta cheese, half of the mozzarella, and Parmesan.
5. In a 9×9-inch baking dish, spread a thin layer of marinara sauce. Add a layer of eggplant slices, followed by a portion of the ricotta mixture and a sprinkle of mozzarella.
6. Repeat the layers until all ingredients are used, finishing with a final layer of cheese.
7. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until bubbly and golden.
8. s eggplant and ricotta keto lasagna is a fresh, light, and satisfying meal that captures the essence of spring. The eggplant provides a hearty texture without the carbs of traditional noodles, while the ricotta cheese creates a rich, creamy layer. This low-carb lasagna is the perfect choice for a spring lunch, offering both comfort and nourishment.

Spring Bell Pepper & Ground Chicken Keto Lasagna

This keto lasagna uses bell peppers instead of noodles, creating a colorful and flavorful base. Ground chicken provides a lean protein, while fresh herbs and spices enhance the overall dish. This low-carb lasagna is a great choice for a healthy spring lunch that’s both vibrant and satisfying.

Ingredients:

• 4 bell peppers, sliced in half and seeded
• 1 lb ground chicken
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup marinara sauce (low-sugar)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh oregano for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add ground chicken and cook until browned, about 8-10 minutes. Season with salt and pepper.
3. In a bowl, combine ricotta cheese with half of the mozzarella and Parmesan.
4. In a 9×9-inch baking dish, spread a layer of marinara sauce. Place bell pepper halves in the dish and top with a portion of the ground chicken mixture, then a layer of ricotta.
5. Repeat the layering process, finishing with a final layer of cheese on top.
6. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
7. Let it sit for 5 minutes before serving. Garnish with fresh oregano.

This bell pepper and ground chicken keto lasagna is a colorful and flavorful dish that’s light and healthy. The bell peppers provide a crunchy texture, while the chicken delivers lean protein. The ricotta and mozzarella cheese create a creamy, cheesy base, making this lasagna a perfect low-carb option for a spring lunch.

Note: More recipes are coming soon