Low-Carb Zucchini Lasagna Roll Ups

Step 1Prepare all the ingredients.

Step 2In 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.

Step 3Place 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.

Step 4Use a mandolin, vegetable peeler or (if you have mad knife skills) a sharp knife to cut the zucchini into ribbons.

Step 5Preheat 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.

Step 6Lay 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.

Step 7Scatter 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)

Step 8Finish by covering the top with the rest of your shredded cheese and then bake for 30 minutes.

Step 9If the top isn’t browned enough for your tastes, pop it under the broiler for a couple of minutes to finish it off.

Step 10This will keep, covered in the fridge, for approx. 5 days. It can also be portioned out and frozen.