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Keto Lasagna Roll Ups

Thin zucchini slices rolled with a creamy cheese filling and baked in marinara for a low-carb lasagna alternative.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Servings: 12 servings

Ingredients

  • 4 zucchini (medium to large)
  • 3 cups sugar-free marinara sauce
  • 15 ounces ricotta cheese
  • 8 ounces cream cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1 1/2 cups grated Parmesan cheese
  • 2 large eggs
  • 4 teaspoons dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper optional
  • salt to taste, used to draw moisture from zucchini

Instructions

  • Preheat the oven to 400°F and spread the marinara sauce evenly in a 9x13-inch baking dish.
  • Slice the zucchini lengthwise into long, very thin strips using a mandolin or vegetable peeler.
  • Lay the zucchini strips on paper towels and sprinkle both sides generously with salt; let sit a few minutes, then press with more paper towels to remove excess moisture.
  • In a large bowl, combine ricotta, cream cheese, shredded mozzarella, grated Parmesan, eggs, Italian seasoning, garlic powder, and crushed red pepper until smooth and well blended.
  • Place about 2 teaspoons of the cheese mixture at one end of a zucchini strip and roll the strip around the filling; place each roll seam-side down in the prepared baking dish with the cheese end facing up.
  • Repeat with remaining zucchini and filling until the dish is filled, then bake for 25 minutes, until cheese is golden at the edges.
  • Remove from oven and serve warm.

Equipment

  • 9x13 inch Baking Dish
  • mandolin or vegetable peeler
  • Mixing Bowl
  • Paper Towels
  • Spoon

Notes

  • You can use meat sauce instead of marinara for extra protein.