Made easily with egg thins, this real-deal lasagna is my family's favorite keto recipe, and you'd never believe it's low carb. Easy to make vegetarian, too, it's a one-pan meal the whole family will absolutely love.
Cook down spinach in 1 tablespoon of olive oil and 2 cloves garlic until liquid evaporates.
Stir spinach into ricotta, 2 ounces of cream cheese, egg, 2 tablespoons basil, and 2 cups of mozzarella.
Brown sausage in 1 tablespoon of oil. Add marinara, water, remaining cream cheese, and heavy cream. Boil, whisking until smooth and thickened. Stir in remaining basil.
Spread thin layer of meat sauce in bottom of 9x9 baking dish. Arrange 6 egg thins over meat sauce.
Top egg thins with half of spinach and ricotta mixture. Top with ⅓ of the remaining mozzarella.
Spoon thin layer of meat sauce over mozzarella. Sprinkle ⅓ parmesan on top.
Repeat layers. Top with remaining mozzarella and parmesan cheese.
Cover with foil. Bake at 425° Fahrenheit for 20 minutes. Remove foil. Bake another 10 minutes until bubbly.
Remove from oven. Let stand at least 15 minutes. Cut into 12 equal squares and serve.
Make it Vegetarian: Use 1/2 pound vegetarian Italian sausage, like Beyond Italian Sausage. Chop sausage and fry until heated through before adding marinara, water, cream cheese, and heavy cream.
Net carb count will vary depending on the brands of ingredients you use, especially the marinara sauce. I like to use Rao's marinara, which only adds 15g net carbs to this entire dish - 1.25g net carb per serving!