Keto Lasagna Roll Ups
Keto Lasagna Roll-Ups Recipe – These cheesy low-carb lasagna roll-ups are made with fresh zucchini “noodles” for a delicious meal that’s healthy and still incredibly satisfying.
Why We Love This Keto Lasagna Roll Ups Recipe
But just because you’re on a low-carb diet, doesn’t mean you have to miss out on your favorite pasta dishes. Cheeses are welcome in the keto world, and zesty tomato sauce is a great way to get in those extra veggies. All you need to do is nix the gluten-heavy pasta!
This cozy gluten-free Keto Lasagna Roll-Ups recipe uses thinly sliced zucchini instead of traditional lasagna noodles to seriously reduce carbs. It’s fun to make and so satisfying.
The best lasagnas always include layers of tender pasta, perfectly melted cheeses, and tangy tomato sauce. These simple elements combine to create savory, cheesy, utterly satisfying comfort food.
By swapping the usual wheat-based pasta with zucchini, you’re cutting the carbs, calories, and sugar content without sacrificing any of that classic lasagna flavor. Each bite is still balanced with the “pasta” texture and gooey cheesy goodness you know and love. Here you have a hearty vegetarian dish that will make even picky eaters happy!
This delicious Keto Lasagna dish takes under an hour to make, from start to finish. It’s terrific for a warm, comforting Sunday dinner – and leftovers are great to enjoy the next day for an easy weekday lunch!
What Ingredients You Need
- Zucchini – large zucchini are best to create wide “noodles”
- Marinara sauce – look for sugar-free to be keto/low carb
- Cheeses – ricotta, cream cheese, mozzarella, and parmesan
- Eggs – to create the perfect rich, creamy binder for the cheeses
- Seasonings – dried Italian seasoning, garlic powder, crushed red pepper (optional), and salt
For more protein, feel free to use a hearty Meat Sauce.
How to Make Low Carb Zucchini Lasagna
- Preheat the oven to 400 degrees F and set out a 9X13-inch baking dish. Pour the marinara tomato sauce into the baking dish, and spread it out evenly.
- Use a mandolin slicer (or vegetable peeler) to slice the zucchini into long paper-thin strips.
Pro Tip: Generously sprinkle the zucchini strips with salt to help release the moisture. You definitely don’t want to skip this step… If you don’t salt before cooking, the zucchini will be watery!
- While the zucchini strips rest with the salt, make the keto lasagna cheese mixture.
- In a large bowl, thoroughly combine the ricotta, cream cheese, mozzarella, parmesan, eggs, Italian seasoning, garlic powder, and crushed red pepper.
- Next, one at a time, lay a zucchini strip on a paper towel. Press the zucchini strip with the towel to remove excess moisture.
- Place about 2 teaspoons of cheese filling on the end of the strip and roll the zucchini strip around the cheese. Set the roll in the baking dish, with the cheese facing up.
- Repeat until the pan is packed with zucchini lasagna roll-ups, like in the photo below. Gently push the rolls up against one another to help keep them sealed shut.
- Bake until the cheese is golden around the edges. Serve warm and enjoy!
Get the Complete (Printable) Keto Lasagna Roll Ups Recipe + Video Below. Enjoy!
Serving Suggestions
These zucchini roll-ups can be enjoyed on their own, or combined with some keto-friendly side dishes! Try some of my absolute favorites:
- Cloud Bread
- Low-Carb Pepperoni Bites
- Magic Mug Bread
- Crunchy Kale Caesar Salad
- Roasted Asparagus
- Chicken Caprese
If you aren’t worried about this meal being low card or keto, then this veggie-packed lasagna recipe would go amazing with:
Recipe Tips & Variations
- Add meat – For a heartier meal with added protein, use a meat sauce with Italian sausage or ground beef as the marinara here! Or, serve alongside some simple grilled chicken.
- Serve over a bed of pasta – You can definitely serve these zucchini lasagna roll-ups over a bed of pasta, especially if your family is not following a low-carb or keto diet!
- No mandolin slicer? – you can slice the zucchini with a sharp knife. Just try to make the slices thin enough so that they can easily be rolled up!
Frequently Asked Questions
It is! You can prepare this dish several hours and even up to a full day ahead of serving, keep covered with plastic wrap, and then bake it in the evening. Again, you definitely do not want to skip salting the zucchini noodles beforehand.
Leftovers of this zucchini keto lasagna will keep well in an airtight container stored in the fridge for up to 5 days if you use a marinara sauce; or up to 3 days if you use a meat sauce. You can freeze baked Zucchini Lasagna in a freezer-safe storage bag for up to 3 months!
To reheat your roll-ups, simply reheat in the microwave or oven until heated through! Leftovers reheat well.
Looking for More Keto-Friendly Recipes? Be Sure to Also Try:
- Keto Chicken Lasagna Cups
- Creamy Lemon Chicken Soup with Spinach
- Irish Roasted Cabbage Low Carb Pizza
- Keto Thai Larb Rolls
- Sheet Pan Keto Chicken Nachos
Get the Complete (Printable) Keto Lasagna Roll Ups Recipe + Video Below. Enjoy!
Keto Lasagna Roll Ups With Zucchini
Video
Ingredients
- 4 zucchini medium to large
- 3 cups sugar-free marinara sauce
- 15 ounces ricotta cheese
- 8 ounces cream cheese
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups grated parmesan cheese
- 2 large eggs
- 4 teaspoons dried Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper optional
- Salt
Instructions
- Preheat the oven to 400 degrees F. Set out a 9X13 inch baking dish. Pour the marinara in the baking dish and spread out evenly.
- Use a mandolin slicer (or vegetable peeler) to slice the zucchini into long paper-thin strips. Generously sprinkle the zucchini strips with salt to help release the moisture.
- In a large bowl, mix the ricotta, cream cheese, mozzarella, parmesan, eggs, Italian seasoning, garlic powder, and crushed red pepper. Mix until well combined.
- One at a time, lay a zucchini strip on a paper towel. Press the zucchini strip with the towel to remove excess moisture. Place about 2 teaspoons of cheese filling on the end of the strip and roll the zucchini strip around the cheese. Then set the roll in the baking dish, with the cheese facing up.
- Repeat until the pan is packed with zucchini lasagna roll ups.
- Bake for 25 minutes, until the cheese is golden around the edges. Serve warm.
I’ve been looking for a healthier version of lasagna. I’m glad I tried this Keto Lasagna Roll-Ups Recipe! It is so good and easy to make too!
This was seriously so so good! I was excited when I first saw this recipe and it was even better than I anticipated it would be! Thanks so much!
These were such a good idea! Absolutely delicious and we can’t wait to make it again!
I have made these twice and my family loves them. I added spinach and Italian sausage to the cheese mixture.
I loved it!! It was a huge hit at my house!
Made these for lunch, couldn’t wait until dinner. They were amazing!
such a great carb free lasagna version! Love this!