Keto Lasagna Roll Ups

There’s something irresistibly comforting about lasagna: layers of creamy cheese, a bright tomato sauce, and the cozy familiarity of a dish that feeds both body and soul. These Keto Lasagna Roll Ups capture all of that joy while keeping the carbs low by swapping traditional pasta for thin zucchini ribbons. The result is a lighter, yet indulgent casserole that’s cheesy, saucy, and perfect for weeknight dinners or a weekend meal prep. This version uses simple ingredients you likely already keep on hand and comes together faster than a classic lasagna.

Why you’ll love these Keto Lasagna Roll Ups

• Low-carb comfort food that still feels like a treat.
• Made with zucchini ribbons instead of pasta — fresh, tender, and satisfying.
• A creamy, cheesy filling that’s seasoned just right with Italian herbs and a hint of spice.
• Easy to assemble and great for making ahead; they reheat beautifully.

Ingredients

Use the ingredient list below exactly as written for best results.

• 4 zucchini (medium to large)
• 3 cups sugar-free marinara sauce
• 15 ounces ricotta cheese
• 8 ounces cream cheese
• 1 ½ cups shredded mozzarella cheese
• 1 ½ cups grated parmesan cheese
• 2 large eggs
• 4 teaspoons dried Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon crushed red pepper (optional)
• Salt

Equipment

• Mandoline or sharp knife for slicing zucchini thinly
• Baking dish (approximately 9×13 inches works well)
• Mixing bowls
• Spoon or rubber spatula
• Baking sheet or paper towels for draining zucchini

Prep tips before you start

• Choose medium to large zucchini for long, flexible ribbons that are easy to roll.
• Pat zucchini slices dry after salting them lightly to remove excess moisture — this prevents a watery bake.
• Bring the cream cheese to room temperature so it mixes smoothly with the ricotta.
• Preheat your oven so it’s ready as soon as the roll ups are assembled.

Flavor notes

This recipe balances three creamy cheeses for body and tang: ricotta provides lightness, cream cheese gives richness and structure, and the combination of mozzarella and parmesan ensures a melty, savory topping. Dried Italian seasoning and garlic powder create familiar lasagna flavor while crushed red pepper adds a subtle kick if you like a touch of heat.

Step-by-step instructions

Follow these rewritten, clear steps for assembling and baking your Keto Lasagna Roll Ups. The order mirrors the original recipe but with clarified actions and timing for a smooth cook.

1. Preheat and prepare the zucchini: Preheat your oven to 375°F (190°C). Using a mandoline or a very sharp knife, slice each of the 4 zucchini lengthwise into thin ribbons about 1/8-inch thick. You need long, flexible strips for rolling.
2. Drain excess moisture: Lay the zucchini slices in a single layer on a clean towel or paper towels. Lightly sprinkle salt over both sides of the slices and let them rest for 10 minutes. After they sweat, blot them dry with additional paper towels to remove surface moisture. This helps prevent a watery finished dish.
3. Make the cheese filling: In a medium mixing bowl, combine 15 ounces ricotta cheese and 8 ounces cream cheese (room temperature is best). Beat or stir until smooth and homogenous. Add 2 large eggs, 4 teaspoons dried Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon crushed red pepper (if using), and a pinch of salt. Mix until all ingredients are evenly incorporated.
4. Add the grated cheeses: Fold in 1 ½ cups shredded mozzarella cheese and 1 ½ cups grated parmesan cheese into the cheese mixture, reserving a small handful of mozzarella and parmesan for sprinkling on top later. Stir until the mixture is thick and evenly combined.
5. Assemble your baking dish with sauce: Spread 1 cup of the 3 cups sugar-free marinara sauce evenly across the bottom of your baking dish. This creates a flavorful base and prevents the roll ups from sticking.
6. Portion and roll the zucchini: Place about 2 tablespoons (or enough to generously coat) of the cheese filling near one end of each zucchini strip. Spread the filling into a strip along the zucchini about ¾ of the way up. Starting from that filled end, roll the zucchini into a neat spiral. Place each roll seam-side down into the prepared baking dish, arranging them in a single layer. Continue until you’ve used all the zucchini strips and the cheese filling.
7. Top with sauce and cheese: Spoon the remaining 2 cups of sugar-free marinara sauce over the top of the assembled roll ups, spreading it evenly so each roll gets a good coating. Sprinkle the reserved mozzarella and parmesan on top for a golden, melty finish.
8. Bake: Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and the top is lightly browned. If you like an extra-browned top, broil for 1–2 minutes while watching closely to avoid burning.
9. Rest then serve: Let the dish rest for 5–10 minutes after removing it from the oven. This lets the filling set slightly and makes the roll ups easier to lift out of the dish. Serve warm with a side salad or low-carb vegetables.

Serving suggestions

• Serve one or two roll ups per person with a simple green salad dressed in olive oil and lemon for a bright contrast.
• A scoop of extra marinara on the side is lovely for dipping.
• For a heartier meal, pair with roasted or sautéed low-carb vegetables like spinach, mushrooms, or Brussels sprouts.

Make-ahead and storing

• To make ahead: Assemble the roll ups in the baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours. When ready to bake, add an extra 5–10 minutes to the covered baking time since the dish will be cold.
• To freeze: Assemble and freeze the unbaked roll ups in an airtight container for up to 2 months. Thaw in the refrigerator overnight, then bake as directed, adding a little extra time if still slightly chilled.
• Leftovers: Store cooled leftovers in an airtight container in the fridge for 3–4 days. Reheat gently in the oven at 350°F (175°C) until warmed through or microwave individual portions covered for 1–2 minutes.

Troubleshooting

• If zucchini slices feel too floppy to roll, try slightly thinner slices or remove a bit more moisture by blotting again.
• If the filling seems runny, ensure the cream cheese was at room temperature but not melted; chilling the mixture for 10 minutes can help. Also, make sure eggs and cheeses are fully incorporated.
• If the dish becomes watery after baking, you likely need to press more moisture from the zucchini before assembling. Salting and blotting more thoroughly usually fixes this.

Nutritional considerations

Swapping lasagna noodles for zucchini significantly reduces carbohydrates while adding vitamins and fiber. The combination of ricotta, cream cheese, mozzarella, and parmesan provides plenty of protein and fat, making these roll ups satisfying and filling. Using sugar-free marinara keeps the dish low in added sugars as well.

Variations

• Spinach and herb: Fold a handful of chopped, blanched spinach and extra fresh herbs into the cheese filling for added color and nutrients.
• Spicy sausage-style: Add cooked ground chicken or turkey seasoned with Italian spices into the filling for more protein and a heartier texture.
• Mushroom medley: Sauté chopped mushrooms with garlic and fold into the filling for an earthy twist.

Final thoughts

These Keto Lasagna Roll Ups are proof that comfort food can be both simple and satisfying without relying on traditional pasta. They look impressive on the table but are easy enough for a busy weeknight. The creamy interior, saucy top, and tender zucchini ribbons make each bite comforting and bright. Once you master the assembly, this recipe is a reliable favorite for meal prep, dinner parties, or cozy family meals.

Printable recipe

Ingredients

• 4 zucchini (medium to large)
• 3 cups sugar-free marinara sauce
• 15 ounces ricotta cheese
• 8 ounces cream cheese
• 1 ½ cups shredded mozzarella cheese
• 1 ½ cups grated parmesan cheese
• 2 large eggs
• 4 teaspoons dried Italian seasoning
• 1 teaspoon garlic powder
• ½ teaspoon crushed red pepper (optional)
• Salt

Directions

1. Preheat oven to 375°F (190°C). Slice 4 zucchini lengthwise into thin ribbons about 1/8-inch thick.
2. Lay zucchini slices on towels, sprinkle lightly with salt, wait 10 minutes, then blot dry to remove excess moisture.
3. In a bowl, combine 15 ounces ricotta cheese and 8 ounces cream cheese until smooth. Add 2 large eggs, 4 teaspoons dried Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon crushed red pepper (if using), and salt; mix until well combined.
4. Fold 1 ½ cups shredded mozzarella cheese and 1 ½ cups grated parmesan cheese into the mixture, reserving a little cheese for the top.
5. Spread 1 cup of the 3 cups sugar-free marinara sauce across the bottom of a baking dish.
6. Spoon filling near one end of each zucchini strip, roll up, and place seam-side down in the dish.
7. Pour remaining 2 cups sugar-free marinara sauce over the roll ups and sprinkle with reserved mozzarella and parmesan.
8. Cover loosely with foil and bake 20 minutes. Remove foil and bake 10–15 more minutes until bubbly and lightly browned. Broil 1–2 minutes if desired for extra browning.
9. Let rest 5–10 minutes before serving.

Enjoy these comforting roll ups warm, and store any leftovers in the refrigerator for up to four days.