Low Carb Lasagna Rolls
Satisfy your Italian comfort food cravings while keeping things light with these irresistible Low Carb Lasagna Rolls! This healthier twist on classic lasagna uses thinly sliced zucchini in place of pasta, creating a gluten-free and keto-friendly dish that's loaded with flavor. Each zucchini strip is rolled up with a creamy ricotta filling, enhanced by fresh spinach, garlic, and a blend of Parmesan and Italian seasonings. Topped with marinara sauce and gooey melted mozzarella, these bite-sized lasagna rolls are baked to bubbly perfection in just 30 minutes. Perfect for weeknight dinners or meal prep, they're a wholesome and crowd-pleasing alternative that doesn’t skimp on taste or satisfaction.
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Recipe Information
Ingredients
- 3 medium Zucchini
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1 large Egg
- 1 cup Spinach, fresh
- 2 cloves Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 1 cup Marinara sauce
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 375°F (190°C).
Using a mandoline or vegetable peeler, slice the zucchini lengthwise into thin strips about 1/8 inch thick. You will need at least 12 strips.
In a large pan, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add fresh spinach to the pan and cook for 2-3 minutes until wilted. Remove from heat and let it cool slightly.
In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, cooked spinach, salt, black pepper, and Italian seasoning. Mix well until fully incorporated.
Lay out the zucchini strips on a flat surface. Spread approximately 1 tablespoon of the ricotta mixture onto each strip.
Roll up the zucchini strips carefully, making sure the filling doesn't squeeze out. Place each roll seam-side down in a baking dish.
Pour marinara sauce evenly over the zucchini rolls in the baking dish.
Sprinkle shredded mozzarella cheese on top of the rolls and cover the baking dish with foil.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and slightly golden.
Remove from oven and let the dish cool for a few minutes before serving.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 9284 mg | 404% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 49.3 g | ||
| Protein | 88.9 g | 178% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2554 mg | 196% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2678 mg | 57% | |
*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.
