Description
Make low-carb lasagna roll-ups using thin zucchini slices instead of pasta. This recipe features a creamy ricotta filling and is baked until bubbly.
Ingredients
Scale
- 3 medium zucchini
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 (15 ounce) container whole milk ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups low-sugar marinara sauce
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 Celsius). Lightly grease a 9×13 inch baking dish.
- Prepare the zucchini: Trim the ends off the zucchini. Slice each zucchini lengthwise into thin sheets, about 1/8 inch thick. You can use a mandoline slicer for consistency.
- Reduce moisture: Lay the zucchini slices on several layers of paper towels. Sprinkle lightly with salt and let them sit for 15 minutes to draw out excess water. Pat them completely dry with more paper towels.
- Cook the meat filling: Heat olive oil in a skillet over medium heat. Add ground meat and cook until browned. Drain excess fat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more. Remove from heat.
- Prepare the cheese filling: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, parsley, oregano, salt, and pepper. Mix well. Stir in the cooked meat mixture.
- Assemble the roll-ups: Spread about 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
- Take one zucchini slice. Spread about 2 tablespoons of the ricotta filling evenly over the surface of the zucchini slice. Roll the zucchini slice up tightly, starting from one end. Place the roll-up seam-side down in the baking dish. Repeat with the remaining slices and filling.
- Top the roll-ups: Pour the remaining marinara sauce over the zucchini rolls. Sprinkle the mozzarella cheese evenly over the top.
- Bake: Bake for 25 to 30 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned. Let stand for 5 minutes before serving.
Notes
- Draining the zucchini well is the most important step to prevent a watery final dish.
- For a make-ahead option, assemble the roll-ups in the dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.
- Use a low-carb or keto-approved marinara sauce to keep the net carbs low.
- Prep Time: 25 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 roll-ups
- Calories: 410
- Sugar: 7
- Sodium: 650
- Fat: 28
- Saturated Fat: 14
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 3
- Protein: 28
- Cholesterol: 95