Keto Lasagna Roll Ups
These Keto Lasagna Roll Ups are a low-carb delight! Enjoy creamy ricotta, savory marinara, and melty mozzarella all rolled up in zucchini!
Servings: 4 servings
Ingredients
- 4 medium to large zucchinis
- 3 cups sugar-free marinara sauce
- 15 ounces ricotta cheese
- 8 ounces cream cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 2 large eggs
- 4 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper (optional)
- to taste Salt
Instructions
- Preheat your oven to 375°F (190°C). Using a vegetable peeler, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick.
- Place the zucchini strips on paper towels and sprinkle them lightly with salt. Let them sit for about 10-15 minutes to draw out excess moisture.
- In a mixing bowl, combine the ricotta cheese, cream cheese, shredded mozzarella, grated parmesan, eggs, Italian seasoning, garlic powder, and crushed red pepper (if using). Mix until well combined and creamy.
- Take a zucchini strip and spread a generous amount of the cheese mixture along one end. Roll it up tightly and place it seam-side down in your greased baking dish.
- Pour the sugar-free marinara sauce over the roll-ups, ensuring all are covered. Sprinkle additional mozzarella and parmesan on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
- Remove the roll-ups from the oven and let them cool for a few minutes. Serve warm, garnished with fresh basil or parsley if desired.
Equipment
- Vegetable Peeler
- 9x13 inch Baking Dish
- Mixing Bowls
- Aluminum Foil
- Sharp Knife
Notes
- These roll-ups can be stored in the refrigerator for up to 4 days.
- Freeze before or after baking for up to 3 months.
- Thaw in the refrigerator overnight before reheating.