Keto Lasagna Rolls
Indulge guilt-free with these delectable Keto Lasagna Rolls, a low-carb twist on the classic comfort food that's perfect for anyone following a ketogenic lifestyle. Instead of traditional pasta, thinly sliced zucchini serves as the perfect gluten-free alternative, creating tender, customizable rolls packed with flavor. A savory ricotta-spinach mixture pairs beautifully with hearty ground beef simmered in no-sugar-added tomato sauce, creating layers of rich, cheesy goodness. Topped with bubbling mozzarella and Parmesan, this dish is baked to golden perfection, offering all the satisfying texture and taste of lasagna without the carbs. Whether served with a crisp side salad or enjoyed on their own, these lasagna rolls are an irresistible and wholesome dinner option any night of the week. Keywords: keto lasagna rolls recipe, zucchini lasagna rolls, low-carb lasagna, healthy comfort food, gluten-free dinner ideas.
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
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.
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.
In a pan over medium heat, add olive oil and cook the ground beef until browned. Drain any excess fat.
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.
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.
Spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.
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.
Place the rolled zucchini on the prepared baking dish seam side down. Repeat with remaining zucchini slices and filling.
Cover the rolls with the remaining meat sauce and sprinkle the rest of the mozzarella cheese over the top.
Cover the dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden.
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
Calories |
2417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 11204 mg | 487% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 69.6 g | ||
| Protein | 160.0 g | 320% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2429 mg | 187% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 5518 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
