Keto Lasagna Roll Ups With Zucchini
User Reviews
5
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Prep Time
30 mins
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Cook Time
25 mins
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Servings
12 servings
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Calories
235 kcal
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Course
Main Course, Dinner
Keto Lasagna Roll Ups With Zucchini
Description
The Keto Lasagna Roll Ups With Zucchini rely on thin, salted zucchini slices that are rolled with a mixed cheese filling composed of ricotta, cream cheese, shredded mozzarella, and grated parmesan blended with eggs and Italian seasonings. Spread over a sugar-free marinara base, these rolls bake at 400 degrees Fahrenheit for about 25 minutes until the cheese edges brown lightly. The result is a tender, creamy dish where the zucchini acts as noodle substitutes, holding a savory and spiced cheese center.
This recipe provides a satisfying way to enjoy lasagna flavors with reduced carbohydrates. The firm yet slightly softened zucchini strips pair with the rich, melty cheese filling to deliver layered textures and tastes. It is best served warm directly from the baking dish, making an excellent main course for those following a ketogenic diet or anyone exploring vegetable-based pasta alternatives.
You can adapt the sauce by switching the marinara with a meat sauce for added protein without altering the cooking process. Salt helps draw out moisture from the zucchini to prevent sogginess and ensure the roll ups stay intact and flavorful after baking.
Ingredients
- 4 zucchini medium to large
- 3 cups marinara sauce sugar-free
- 15 ounces ricotta cheese
- 8 ounces cream cheese
- 1 ½ cups mozzarella cheese shredded
- 1 ½ cups Parmesan Cheese grated
- 2 large egg
- 4 teaspoons Italian seasoning dried
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper optional
- salt
Instructions
- Preheat the oven to 400 degrees F. Set out a 9X13 inch baking dish. Pour the marinara in the baking dish and spread out evenly.
- Use a mandolin slicer (or vegetable peeler) to slice the zucchini into long paper-thin strips. Generously sprinkle the zucchini strips with salt to help release the moisture.
- In a large bowl, mix the ricotta, cream cheese, mozzarella, parmesan, eggs, Italian seasoning, garlic powder, and crushed red pepper. Mix until well combined.
- One at a time, lay a zucchini strip on a paper towel. Press the zucchini strip with the towel to remove excess moisture. Place about 2 teaspoons of cheese filling on the end of the strip and roll the zucchini strip around the cheese. Then set the roll in the baking dish, with the cheese facing up.
- Repeat until the pan is packed with zucchini lasagna roll ups.
- Bake for 25 minutes, until the cheese is golden around the edges. Serve warm.
Notes
- Salt the zucchini slices well before rolling to release excess moisture and prevent watery filling.
- Mix the cheeses thoroughly with eggs and seasonings for a smooth, cohesive filling.
- Consider using meat sauce in place of marinara for an extra protein boost.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 235kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 16g | 32% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 78mg | 26% |
| Sodium | 736mg | 31% |
| Potassium | 505mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 936IU | 19% |
| Vitamin C | 16mg | 18% |
| Calcium | 344mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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