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Low-Carb Zucchini Lasagna Roll Ups

4.4 stars, average of 9 ratings

Low-Carb Zucchini Lasagna Roll UpsPin recipeFollow us 130.7k

A delicious keto twist on a traditional lasagne.

Thin strips of zucchini are wrapped around a flavourful Italian beef mixture and are then nestled in a loving blanket of creamy cheese sauce. It looks fiddly, but it’s honestly not that much trickier than making lasagne. This low-carb lasagna is rich and filling and quite possibly the perfect comfort food.

Hungry for more? Make a batch of our Low-Carb Eggplant Lasagna — eggplant slices work really well in this recipe instead of pasta sheets. If you don't mind a few extra carbs, make a batch of our Low-Carb Butternut Squash Lasagna. And finally, if you are looking for a veggie alternative, try our Vegetarian Keto Lasagna. Enjoy!

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Hands-on Overall

Nutritional values (per serving)

Net carbs9.2 grams
Protein34 grams
Fat48.6 grams
Calories600 kcal

Calories from carbs 6%, protein 22%, fat 72%

Total carbs11.2 gramsFiber2 gramsSugars6.1 gramsSaturated fat25.9 gramsSodium782 mg(34% RDA)Magnesium57 mg(14% RDA)Potassium735 mg(37% EMR)

Ingredients (makes 6 servings)

Beef roll-ups::
  • 500 g ground beef (1.1 lb)
  • 1 cup tomato passata sauce (240 ml/ 8 fl oz)
  • 1 tbsp dried oregano or Italian seasoning
  • 2 tsp onion powder
  • 2 cloves garlic, minced or 1/4 tsp garlic powder
  • 2 tbsp unsweetened tomato paste (30 g/ 1.1 oz)
  • 2 medium zucchini (400 g/ 14.1 oz)
Cheese sauce:
  • 1 cup cream cheese, softened (240 g/ 8.5 oz)
  • 1/2 cup ricotta cheese (120 g/ 4.2 oz)
  • 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
  • 1 large egg
  • 1/2 cup finely grated Parmesan (45 g/ 1.6 oz)
  • 2 cups grated mozzarella (226 g/ 8 oz)

Instructions

  1. Prepare all the ingredients.
    Low-Carb Zucchini Lasagna Roll Ups
  2. In a frying pan, sauté the ground beef, along with the seasonings, until browned. Add the tomato passata and the tomato paste and stir through until combined. Sit aside to cool while you make the cheese sauce. Low-Carb Zucchini Lasagna Roll Ups
  3. Place the cream cheese and ricotta into the bowl of your stand mixer and mix on med-low until creamy and well combined. Add the egg, cream and parmesan and mix until a smooth sauce is created.
  4. Use a mandolin, vegetable peeler or (if you have mad knife skills) a sharp knife to cut the zucchini into ribbons.
    Low-Carb Zucchini Lasagna Roll Ups
  5. Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Spoon some cheese sauce over the base of your casserole dish or lasagne pan.
  6. Lay a ribbon of zucchini out and place a spoonful of meat mixture along it. Roll up and stand on its end in the baking dish. Continue until all of your mixture has been used up and your pan is full.
    Low-Carb Zucchini Lasagna Roll Ups
  7. Scatter the rolls with half of the shredded mozzarella and then gently pour the remaining cheese sauce over the top. (I’ll confess that I used way too much sauce for my small baking tray)
  8. Finish by covering the top with the rest of your shredded cheese and then bake for 30 minutes.
    Low-Carb Zucchini Lasagna Roll Ups
  9. If the top isn’t browned enough for your tastes, pop it under the broiler for a couple of minutes to finish it off.
    Low-Carb Zucchini Lasagna Roll Ups
  10. This will keep, covered in the fridge, for approx. 5 days. It can also be portioned out and frozen.
    Low-Carb Zucchini Lasagna Roll Ups

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Beef, minced (ground), raw, grass-fed
0 g14.3 g16.7 g212 kcal
Tomato sauce (passata), unsweetened
1.6 g0.5 g0.1 g10 kcal
Oregano, dried
0.2 g0.1 g0 g2 kcal
Onion powder, spices
0.5 g0.1 g0 g3 kcal
Garlic, fresh
0.3 g0.1 g0 g1 kcal
Tomato purée (paste, unsweetened)
0.4 g0.1 g0 g2 kcal
Cream cheese, soft (full-fat)
1.3 g2.8 g11.2 g98 kcal
Ricotta cheese, full-fat
0.6 g2.3 g2.6 g35 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.5 g0.4 g7.6 g73 kcal
Eggs, free-range or organic
0.1 g1 g0.8 g12 kcal
Parmesan cheese
0.2 g2.7 g1.9 g29 kcal
Mozzarella cheese (low moisture, for pizza)
2.1 g8.9 g7.5 g111 kcal
Zucchini (summer squash, courgette)
1.4 g0.8 g0.2 g11 kcal
Total per serving
9.2 g34 g48.6 g600 kcal
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (6)

Quick question, how many rolls per serving? I could be missing it, but I don't see it lol

Reply

That depends on how many rolls you get from two zucchini but it should be 3-4 😊

Reply

I made this last week, it took a Long time to roll up the zucchini’s but it was delicious, the best Lasagna I’ve tasted.

Reply

Thank you so much Sue, we are happy to hear that! If you want to make these faster, you can use the zucchini slices just like pasta sheets (no need to roll them, just use as the first layer and then the top layer before adding the shredded cheese on top.

Reply

First time cooking this lovely dish & I served it with a side of steamed broccoli it was truly delicious & I wish I had tried it before.
I slightly changed the building of the dish as I was impatient to complete it & get it in the oven so no time to let it cool😎. So I made open rolls of courgette placed them side by side (9of them) in a small oblong dish then spooned the ragu in to the resulting holes for me it was less messy & quicker. Thank you all for your wonderful app it is really fabulous. 😍😍😍😍  

Reply

That sounds so yummy and thank you for the tip on making these quicker!

Reply