Keto Lasagna Rolls
Satisfy your pasta cravings with these flavorful Keto Lasagna Rolls, a low-carb twist on the classic Italian favorite! Instead of traditional pasta, thinly sliced zucchini serves as the perfect gluten-free wrap for a creamy ricotta and spinach filling, all rolled up and smothered in a hearty, seasoned ground beef and tomato sauce. This dish is layered with cheesy goodness from Parmesan, mozzarella, and ricotta, offering a rich and satisfying bite in every roll. With just 20 minutes of prep and no added sugar, this keto-friendly recipe is perfect for weeknight dinners or meal prep. Serve these zucchini-based lasagna rolls alongside a crisp salad or a keto-friendly side, and indulge guilt-free in this wholesome, comforting dish. Ideal for anyone seeking a low-carb, gluten-free, or keto lifestyle, these rolls are as healthy as they are delicious!
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Ingredients
- 3 large Zucchini
- 1 cup Ricotta cheese
- 0.25 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1 large Egg
- 1 cup Spinach, fresh or thawed frozen
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 pound Ground beef
- 1.5 cup Tomato sauce, no sugar added
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 tablespoon Olive oil
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Trim the ends of the zucchinis and slice them lengthwise into thin strips using a mandoline slicer or a sharp knife, aiming for about 1/8-inch thick slices.
Step 3
Lay out the zucchini slices on a paper towel and lightly salt them to draw out excess moisture. Let them sit for about 10 minutes, then pat dry with another paper towel.
Step 4
In a pan over medium heat, add olive oil and cook the ground beef until browned. Drain any excess fat.
Step 5
Add the tomato sauce, Italian seasoning, salt, and pepper to the beef. Stir to combine and let it simmer for about 5 minutes. Set aside.
Step 6
In a mixing bowl, combine ricotta cheese, Parmesan cheese, half of the mozzarella cheese, egg, spinach, garlic powder, and onion powder. Mix until well combined.
Step 7
Spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.
Step 8
To assemble the lasagna rolls, take a zucchini slice and spread a tablespoon of the cheese mixture over it. Roll it up from one end to the other.
Step 9
Place the rolled zucchini on the prepared baking dish seam side down. Repeat with remaining zucchini slices and filling.
Step 10
Cover the rolls with the remaining meat sauce and sprinkle the rest of the mozzarella cheese over the top.
Step 11
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Step 12
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden.
Step 13
Allow the dish to cool for a few minutes before serving. Enjoy your Keto Lasagna Rolls with a side salad or your favorite keto-friendly side dish.
Nutrition Facts
| Serving size | (2164.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2416.9 |
| Total Fat 161.3g | 0% |
| Saturated Fat 71.5g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 799.4mg | 0% |
| Sodium 11204.3mg | 0% |
| Total Carbohydrate 107.0g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 69.6g | |
| Protein 160.0g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 2429.1mg | 0% |
| Iron 19.3mg | 0% |
| Potassium 5518.0mg | 0% |
Source of Calories