Green and White Lasagna


Green and White Lasagna

Low Carb. Primal. Vegetarian.

This must be the best casserole I have ever made. I’m thrilled to share it with you.

Everyone’s seen the standard meat lasagna; yellow noodles on red (sugar-stricken)tomato sauce, on brown meat if you can see it, they’re usually covered in red paste, and topped with some white mozzarella. Come to think of it, isn’t pizza more or less the same? White on red on yellow?



I couldn’t decided which picture is the best, so I made two title images. Do you have a preference?

Pasta. Pizza. Mmm, the Italians have got us good.

But now we’re doing a spin off of traditional lasagna and sea-ifying it!(That’s what I like call it. Hey, don’t judge! Green and white remind me of a sea monster for a strange reason.) Like the Lochness monster, even though it doesn’t have a colour.




Look. At. Those. Layers.

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I was tempted to name this the Green Goddess Lasagna, but seeing as I lacked a lot of the good ol’ baby greens like arugula, spinach and lettuce, AND the fact that this doesn’t appear green enough for that kind of title, I didn’t. But green and white still sounds great nonetheless, right?

Let’s take a closer look at those layers.




The Green Goddess recipe can wait.

Oh ho, just you wait.


Too bright?


Can’t decide if this one is better because it’s not as bright.

As usual, I have instructional photos for layering the casserole for those of us who deal better with visuals than words on paper. Make sure you prepare beforehand!


Layer 1

Bottom layer is the lasagna noodle. I find it’s easier to serve and cut if the bottom layer is intact, so avoid make the bottom layer a “filling” layer using cheese or meat, not that this recipe calls for any meat.

Layer 2.

Layer 2.

Spread it like there’s no tomorrow.

Layer 3-ish.

Layer 3-ish.

A little extra mozzarella never hurt nobody, right?ย  You can totally choose to skip adding cheese in middle layers and just sprinkle some at the very top to cover and use as a finishing touch, but I myself was artsy and had other plans…

End result

End result

Tadaahh!! I topped mine with half a slice of cheddar cheese because, well, triangles have never been assosiated with Lasagna and I thought, why not? Besides, it gives the green and white beauty a golden finish. Like the crown on a princess.

Oh what the heck, call me weird. I don’t care. I’m serving you this great recipe. All hail me. All hail Linda!

Half entire lasagna.

Half the entire lasagna.

The hardest part just might be cutting the lasagna in half just to eat half…I mean, my mouth wants to swallow this whole.

So? What do you think?

Green and White Lasagna


  • 2 Servings of the Everything Batter
  • 8oz Ricotta Cheese
  • 1 cup cooked spinach
  • 3 tsp. garlic powder
  • 1 tbsp. black pepper
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup cheddar(optional)


    For the lasagna noodles:
  1. Prepare the Everything Batter exactly as instructed.
  2. Spray nonstick skillet and cook like you could cook a pancake. Once done, you should have two servings.
  3. Cut them into long, rectangular shapes as best as you can.
  4. For the layers:
  5. Mix Ricotta, cooked spinach, garlic powder, and black pepper together in a bowl.
  6. Layer the Lasagna starting with either a ricotta mixture on the bottom or the noodle layer
  7. Just keep layering until you run out of ingredients
  8. Top with cheese(or not, optional)
  9. Bake at 375F for 20-30 minutes.

  • I love this! I’m really just after the cheese in the lasagna. I think this is a way better alternative. =)

  • Cat

    Holy WOW. I was just scrolling through the pictures like noooo… this needs to be in ma belly! I love how simple the ‘everything batter’ is too! Consider pinned ๐Ÿ˜‰

  • Cat

    * I may have missed something, but how long and do you cook this for? and temperature?

    • Whoops! I seem to have missed a step or two. Next you layer the lasagna like I did and bake at 350F for about 25-30 minutes ๐Ÿ™‚

  • Kierston

    This looks so savoury! Thanks for linking up to the recipe on #RECIPEFRIDAY ๐Ÿ™‚

  • Sami Bookout

    Hey girl! This recipe looks delicious no matter what you name it! Thanks!

  • What a delicious idea! My 4yo does not like red sauce but we all love lasagna… yum!!

  • Lilly

    Excuse me hon, do you have nutrition info on this recipe? I would love to try it for my family, but I would need to know the full nutrition. Thanks ๐Ÿ™‚

    • Sorry Lilly, I do not, but you can defi itely punch in the ingredient and measurements I to a calorie counter and then divide it by the servings you had. Let me know if you do that ๐Ÿ™‚

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  • vsginny

    Hi Linda! Beautiful food photography on this. We couldn’t wait to make it! Unfortunately the tablespoon of pepper was just overwhelming. We LOVE pepper and spicy foods in general (we have a really high spice tolerance), but this was so much that we couldn’t eat it. Just wanted to verify that you in fact meant there to be a tablespoon of pepper in here and not a teaspoon? Even in cajun-style cooking there’s not this much pepper in a recipe this size, typically. And the everything batter was pretty salty as well – wanted to verify the salt content on that, too, since I wouldn’t think the saltiness would be conducive to some of the ways you can use it (dessert, breakfast, etc.). It’s an inspired recipe, though. Hopefully we can tweak it a little and make it work for us next time. ๐Ÿ™‚ Thanks!