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Low-Carb Zucchini Roll Up Lasagna Recipe Easy and Perfect for Weight Loss

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A comforting and low-carb alternative to traditional lasagna using thinly sliced zucchini instead of pasta sheets, layered with ricotta, meat sauce, and cheese. Perfect for those seeking a hearty yet light meal.

Ingredients

Scale
  • 3 large zucchinis, thinly sliced lengthwise (about 1/8 inch thick)
  • 1 pound lean ground beef or turkey
  • 1 cup whole milk ricotta cheese (about 8 oz)
  • 1 ½ cups shredded mozzarella cheese (about 5.3 oz)
  • ½ cup freshly grated Parmesan cheese (about 1.75 oz)
  • 1 ½ cups marinara sauce (12 fl oz)
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning (oregano, basil, thyme blend)
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat oven to 375°F (190°C). Slice zucchinis lengthwise into 1/8-inch thick strips using a mandoline or sharp knife. Lay strips on paper towels, sprinkle lightly with salt, and let sit for 10 minutes. Pat dry with paper towels to remove moisture.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add ground beef or turkey, breaking it apart with a spatula. Cook 6-8 minutes until browned.
  3. Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer on low for 5 minutes, then remove from heat.
  4. In a medium bowl, combine ricotta cheese, beaten egg, half the mozzarella, and half the Parmesan. Mix until creamy and smooth. Season with salt and pepper.
  5. Lay a zucchini slice flat on a clean surface. Spread about 2 tablespoons of cheese filling evenly on the slice, then spoon about 1 tablespoon of meat sauce on top. Roll up tightly but gently and place seam-side down in a 9×13-inch baking dish. Repeat with remaining slices and filling.
  6. Spoon remaining meat sauce evenly over the assembled rolls. Sprinkle remaining mozzarella and Parmesan cheese on top.
  7. Cover baking dish with foil and bake for 25 minutes. Remove foil and bake uncovered for another 10 minutes or until cheese is golden and bubbly.
  8. Let lasagna roll ups rest for 5-10 minutes before serving to allow cheese to set.

Notes

Salting and drying zucchini slices before assembly is essential to prevent sogginess. Use a beaten egg in the ricotta filling to help bind the rolls. Roll zucchini slices tightly but gently to avoid filling spillage. Cover the dish during most of baking to retain moisture, then uncover to brown cheese.

Nutrition

Keywords: low-carb, zucchini lasagna, roll up lasagna, keto, weight loss, comfort food, healthy dinner, gluten-free

Find it online: https://chloeplate.com/low-carb-zucchini-roll-up-lasagna-recipe-easy-and-perfect-for-weight-loss/