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Homemade Keto Lasagna Roll Ups photo

Keto Lasagna Roll Ups

Cheesy zucchini roll ups layered with sugar-free marinara for a low-carb twist on lasagna.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12 servings

Equipment

  • 9x13 inch Baking Dish
  • mandolin or vegetable peeler
  • Large Bowl
  • Paper Towels
  • Spatula or spoon

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 (for drawing moisture from zucchini and seasoning)

Instructions
 

  • Preheat the oven to 400°F (200°C). Spread the sugar-free marinara sauce evenly over the bottom of a 9x13-inch baking dish.
  • Using a mandolin or vegetable peeler, slice each zucchini lengthwise into long, thin strips about paper-thin.
  • Lay the zucchini strips in a single layer and generously sprinkle with salt; let sit a few minutes to draw out moisture, then press each strip dry with paper towels.
  • In a large bowl, combine the ricotta, cream cheese, shredded mozzarella, grated Parmesan, eggs, dried Italian seasoning, garlic powder, and crushed red pepper; mix until smooth and well combined.
  • Place one zucchini strip on a paper towel, pat dry again if needed, then spoon about 2 teaspoons of the cheese mixture onto one end of the strip.
  • Roll the zucchini strip tightly around the filling and place the roll seam-side down in the prepared baking dish on top of the marinara, continuing until the dish is filled.
  • Bake the roll ups in the preheated oven for 25 minutes, until the cheese is bubbly and golden at the edges.
  • Remove from the oven and let sit a few minutes before serving warm.

Notes

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