Here’s a hearty, low-carb chicken lasagna that swaps traditional noodles for tender slices of chicken, layered with a creamy ricotta-spinach blend and gooey mozzarella. It delivers all the comfort of classic lasagna without the carbs.
Low-Carb Chicken Lasagna
Serves: 6-8
Prep Time: 25 minutes
Cook Time: 40-45 minutes
Ingredients
For the Chicken “Noodles”:
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3 large boneless, skinless chicken breasts (about 2.5 lbs total)
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1 tbsp olive oil
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1 tsp garlic powder
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1 tsp dried Italian seasoning
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Salt and freshly ground black pepper, to taste
For the Ricotta Layer:
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15 oz (425g) whole milk ricotta cheese
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1 large egg
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10 oz (280g) frozen chopped spinach, thawed and squeezed absolutely dry
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1/2 cup grated Parmesan cheese
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1/4 tsp freshly grated nutmeg (optional, but recommended)
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Salt and pepper to taste
For the Sauce & Topping:
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1 1/2 cups low-sugar marinara sauce (like Rao’s)
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1 1/2 cups shredded whole milk mozzarella cheese
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Fresh basil or parsley, for garnish
Instructions
1. Prep the Chicken “Noodles”:
Preheat your oven to 375°F (190°C). Slice each chicken breast horizontally into thin cutlets, about 1/4 to 1/2 inch thick. You should get 3-4 slices per breast, depending on size. Pat them dry, then toss with olive oil, garlic powder, Italian seasoning, salt, and pepper.
2. Sear the Chicken (Optional but Recommended):
Heat a large skillet over medium-high heat. Sear the chicken slices for about 2 minutes per side until lightly golden. They don’t need to be cooked through—just a nice color. This step locks in flavor and prevents excess liquid in the casserole. Set aside.
3. Make the Ricotta Filling:
In a bowl, combine the ricotta, egg, completely dry squeezed spinach, Parmesan, nutmeg, salt, and pepper. Mix until smooth and well blended.
4. Assemble the Lasagna:
Lightly grease an 8×8-inch or 9×9-inch baking dish (a loaf pan also works for a smaller batch). Spread a thin layer of marinara sauce on the bottom.
Create your first layer: arrange a single layer of chicken cutlets, overlapping slightly to cover the bottom.
Spread half of the ricotta-spinach mixture over the chicken, then sprinkle with 1/2 cup of mozzarella. Spoon about 1/2 cup of marinara over the cheese.
Repeat the layers: chicken, ricotta mixture, mozzarella, and sauce.
Finish with a final layer of chicken, the remaining marinara sauce, and the last 1/2 cup of mozzarella on top.
5. Bake:
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese is bubbly and golden and the chicken is completely cooked through (internal temp 165°F). If you like a browner top, broil for the final 2-3 minutes.
6. Rest & Serve:
Let the lasagna rest for at least 10 minutes before slicing—this is crucial for it to hold its shape. Garnish with fresh basil or parsley and serve.
Tips for the Best Results
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Dry the Spinach Thoroughly: After thawing, squeeze the spinach in a clean kitchen towel or paper towels until it’s bone-dry. Excess water will make the casserole soupy.
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Uniform Chicken Thickness: Try to slice your chicken as evenly as possible so it all cooks at the same rate. If you have thicker and thinner pieces, lay the thicker ones toward the center of the dish.
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Check for Doneness: Use a meat thermometer if unsure. Chicken must reach 165°F.
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Make it Keto-Friendly: Ensure your marinara has no added sugar.
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Serving Suggestion: A crisp green salad with a lemon vinaigrette perfectly balances the richness.
Enjoy! Let me know if you’d like a dairy-free variation or any other adjustments.