Zucchini Lasagna Rolls

Lasagna is a classic comfort food, which means it’s packed with carbs! But there’s no reason you need to give up your favorite dinner just because you’re watching your carb counts. With this recipe for zucchini lasagna rolls, you can enjoy all the flavors of your favorite pasta dish without all the added carbs. It’s the perfect keto meal when you’re craving some comfort food.

5 from 2 votes

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Course: Main Course

Cuisine: American, Low Carb

Prep Time: 25

Cook Time: 25

Servings: servings (4 to 5 rolls per serving)

Calories: 463kcal

Equipment

Ingredients

Zucchini Rolls

3 - 4 medium size zucchinis Each zucchini should be cut into 6 - 8 thin slices
Salt to sprinkle on top of your zucchini slices (You will use for both sides of each slice)
1 teaspoon oil
1 lb ground beef
Pepper to taste
1 ¼ cup ricotta cheese
½ cup shredded Parmesan Cheese
1 garlic clove minced
2 cups spinach leaves minced
1 egg
1 cup mozzarella cheese

Homemade Tomato Sauce

2 garlic cloves minced
3 large or 4 medium tomatoes
¼ teaspoon pepper
1 ¼ cup tomato purée If the tomatoes are very red and juicy use around 1 cup
2 Tablespoons olive oil
1 sprig fresh basil
½ teaspoon Italian herbs
½ onion minced

Instructions

Prepare Zucchinis

Slice the zucchinis in ⅙th or ⅛ths thin strips (depending on the size) using a knife or with a mandolin. The mandolin makes it much easier. (The amount of slices will depend on the size of your zucchini)
Place the zucchini strips on paper towels and sprinkle salt on top. After 15 minutes, turn them over and repeat. This will sweat out moisture.
After 30 minutes have passed, squeeze the zucchinis to remove the rest of the water.

Make the Sauce

Meanwhile, begin making the sauce. In a medium saucepan boil the tomatoes. Make sure they are covered with water. This will take around 10 minutes or until you notice the skin has torn apart.
Once the tomatoes are ready, save ½ cup of the water used to boil the tomatoes and discard the rest.
Peel the tomatoes and dice them.
Heat a large saucepan. Once warm add in the oil and wait until it is hot.
Add in the onion and garlic. Cook for 3 - 4 minutes or until they are slightly brown. Stir frequently so they cook evenly.
Add in the tomatoes, pepper, tomato purée, herbs, basil sprig, and ½ cup of reserved boiled water.
Let it simmer on low heat for 5 - 7 minutes until it thickens. Remove the basil sprig.
Remove from heat and set aside.
Once the beef is ready combine it with the sauce.
Take some sauce and spread it on the bottom of the baking dish. Spread evenly throughout.

Prepare the Ground Beef

Place a skillet on medium-high heat. Add the oil and once it is hot, add the garlic, and stir until it is cooked for about a minute.
Add the ground beef to the skillet.
Season with pepper to taste and remove when it is no longer pink.
Preheat the oven to 400 degrees.

Filling

In a medium bowl, combine the ricotta cheese, Parmesan, spinach, mozzarella, and egg. Mix until combined.
Spread 1 ½ teaspoon of the ricotta mixture onto each zucchini and roll up and place in the baking dish.
Spread the rest of the sauce on top of the rolls and sprinkle with extra mozzarella cheese.
Bake for 30 minutes or until the cheese is completely melted and is bubbling.
Serve immediately and enjoy!

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