Low Carb Lasagna Roll Ups with Zucchini
Our low carb lasagna roll ups with zucchini are a testament to how you can eat healthy and have what you like. We substitute the pasta with strips of zucchini and keep most all of what you would expect in traditional lasagna roll ups.
Low carb lasagna roll ups with zucchini is the perfect easy and healthy dinner recipe.
We love Italian food. We have so many recipes that show that here. From our MARINARA sauce made in the instant pot all the way to a traditional TURKEY LASAGNA. We pay homage to one of the most internationally renowned comfort foods there is here at the buttered home.
Since cleaning up my diet due to health concerns,I have been on a quest to find replacements for my favorite things.
This low carb lasagna roll up recipe using zucchini in place of traditional lasagna noodles, is one that we have frequently here. The use of the zucchini rolls ups helps us lower the carbs and in turn, also get our veggies in.
Ingredients
Lots of the ingredients that we use are virtually the same. We use the zucchini in place of the pasta as mentioned above and a combination of lean ground beef coupled with a turkey or chicken Italian sausage. This also helps us to clean things up a bit too. Other than that, it is the usual cast of characters.
- Zucchini – we use this in place of the pasta. I always have plenty on hand in the summer and it comes in handy for this recipe as we use about 20 for a standard casserole dish.
- Avocado oil – our favorite healthy fat of late, this adds no flavor but only good fats to this recipe.
- Onion – you can use whatever kind you have on hand here.
- Garlic – fresh and minced for the most flavor.
- Lean ground beef – we like at least an 80% fat ratio here, anything less is too fatty.
- Turkey or Chicken Italian sausage – again, we need fat, just select healthy fats that chicken or turkey provide.
- Diced tomatoes – one large can does the trick for delicious sauce.
- Tomato paste – we get to use a whole 8 oz can, no waste!
- Salt and Pepper – the spices of life. Simple seasonings are the way to go.
- Parsley – for color and a pop of freshness
- Basil – for fresh Italian flavor.
- Ricotta cheese – rich and creamy, also a healthy fat.
- One egg – used as a binding agent for the cheese component.
- Parmesan – parmesan adds flavor and a bit of saltiness to our zucchini rolls.
- Mozzarella cheese – the one ingredient absolutely necessary for any sort of lasagna dish.
See recipe card for quantities.
Instructions
Like any traditional lasagna recipe, this one seems like a lot of work but it’s all in the prep. You can make your marinara ahead of time and mix the ricotta ahead as well and just assemble and bake when ready to eat!
Cook onions and garlic in 2 tablespoons of avocado oil. Just until tender.
Add ground beef and sausage and brown. Drain if need be and place back in large dutch oven.
Add in diced tomatoes and tomato paste and mix well.
Season with salt, pepper, 1 to 2 tablespoons each of parsley and basil. Mix well and simmer for about 20 minutes.
In a separate bow., combine ricotta, egg, parmesan cheese, salt, pepper, basil and parsley. Mix well.
With a vegetable peeler or mandolin slicer, slice strips of zucchini to about a quarter of an inch thick. You will need about 20 of them for a regular size casserole dish.
To assemble, begin by spreading a small amount of ricotta mixture on the zucchini strips.
Roll them into a a nice tight roll and place them in a single layer in the pan, seam side down.
Continue this process until all zucchini rolls ups are done.
Spoon meat sauce over the top of the roll ups until completely covered.
Top with mozzarella and bake at 375 for 20 minutes until cheese is melted and slightly browned.
Allow to stand after baking for 5 to 10 minutes, cut and serve.
Why Brooke loves this recipe!
Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!
Comfort food and low carb. My new favorite combo! Like so much of what we show you now, this recipe is proof you don’t have to do without when you are trying to cut carbs or lower your blood sugar. You can do it and do it well.
Substitutions
This recipe is good as is but if you wanted some more delicious ideas, we have them for you.
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- Zucchini – Feel free to use any squash here or even eggplant. All are still lower carb options.
- Parsley and Basil – if all you have on hand is Italian seasoning blend, just use that. All of those flavors will compliment the dish.
- Avocado oil – olive oil is a great substitute and works well. It adds a bit more flavor but will still be pleasant in the zucchini lasagna roll ups.
- Ricotta cheese – good old cottage cheese, small curd works well for this too. All of the protein and low fat will work just as well and not change the flavor of the dish.
- Fresh minced garlic – garlic powder is a great option here. Just remember it takes about half as much of the dried seasonings as it does fresh because they are strong in flavor.
Equipment
🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!
Storage
Allow to cool to room temperature and store in an airtight container for up to a week.
I would not freeze the fully assembled dish as the zucchini does not stand up to freezing well. The marinara can be stored in freezer safe bags or containers and frozen up to one month. Thaw in the refrigerator and use as normal.
Low Carb Lasagna Roll Ups with Zucchini
Ingredients
- 3 zucchini squash sliced into 20 strips
- 2 tbsp Avocado oil
- 1/2 cup onion chopped
- 2 tbsp garlic fresh minced
- 1.5 pounds lean ground beef
- 1/2 pound turkey Italian sausage
- 28 oz diced tomatoes
- 8 oz tomato paste
- 1/2 tsp salt divided
- 1/4 tsp pepper divided
- 1-2 tbsp parsley divided
- 1-2 tbsp basil divided
- 1.5 cups ricotta cheese
- 1 egg
- 1/2 cup parmesan cheese grated
- 2 cups mozzarella cheese
Instructions
- In a large saucepan or dutch oven over low to medium heat, cook onions and garlic in avocado oil. Add in ground beef and Italian sausage and brown. Drain if needed and add back in.2 tbsp Avocado oil, 1/2 cup onion, 2 tbsp garlic, 1.5 pounds lean ground beef, 1/2 pound turkey Italian sausage
- Mix in diced tomatoes, tomato paste and half of the salt, pepper, parsley and basil. Simmer on low heat for 20 minutes.28 oz diced tomatoes, 8 oz tomato paste, 1/2 tsp salt, 1/4 tsp pepper, 1-2 tbsp parsley, 1-2 tbsp basil
- While the sauce simmers, slice zucchini using a mandolin slicer or vegetable peeler. Mix ricotta, parmesan cheese and other half of salt, pepper, parsley and basil in a medium bowl. Spread a spoonful on each zucchini slice and roll up. Place in casserole dish seam side down in a single layer.3 zucchini squash, 1/2 tsp salt, 1/4 tsp pepper, 1-2 tbsp parsley, 1.5 cups ricotta cheese, 1 egg, 1/2 cup parmesan cheese, 1-2 tbsp basil
- Pour prepared marinara over the top, covering completely. Sprinkle with mozzarella cheese. Bake at 375 for 20 minutes until cheese is melted and lightly browned. Allow to rest for 5 or so minutes before serving.2 cups mozzarella cheese
See How To Make It!
🍴 PRO TIP!
This recipe will have a good bit of water in the bottom of the dish after baking. This is perfectly normal as zucchini weeps. You can lessen the excess water by salting the zucchini beforehand on paper towels. Just remember to omit the salt from the recipe if doing this step.
🗹 RECIPE FAQ’S
Yes. While mozzarella is traditionally used, get creative here and try something different. Our recipes are made to just get you started. This would be great even with a different type of cheese in the filling like Boursin or other flavored soft cheeses.
Yes. Something as simple as the addition of a pinch of red pepper flakes in the meat sauce will work. I have also know people to add their favorite hot sauce to the marinara. There are spicier blends of diced tomatoes as well that can be used.
Yes, we recommend the ones that have to be boiled first, not the no boil ones as you will need to roll them so they need to be pliable. There are whole grain options that you can use that are a tad healthier. Just know using anything other than zucchini strips will alter the nutritional values listed in the recipe card.
Looking for other recipes like this? Try these:
🍽️ SERVING SUGGESTIONS. What goes great with this recipe? Let me tell you!
These are my favorite dishes to serve with low carb lasagna roll ups with zucchini:
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Reader Review
“I loved the freezer tips and made a double batch so we could enjoy some next week. This easy delicious recipe is a keeper.”
– Karen
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These turned out really good! One of my favorite ways to use zucchini from the garden.
Loved this! It was so hearty. I’ll definitely be making it again.
Great recipe. Clear instructions and the result was so delicious!
Thank you!
Absolutely delicious! The dish was flavorful and beautifully cooked. It was a huge hit with my family and friends!
Thanks! So glad to hear it!
Thank you for sharing this recipe
These were super tasty! Even my picky son liked them. Great way to use up zucchini.
Thank you! Yes! So good, glad y’all liked them!
My family loved this! It has become one of our dinner go-tos.
Yay! Thanks!
This worked so well and was delicious!
Thank you!
I was looking for a recipe to use up all the zucchini I have and ran across this one. What a great way to use zucchini! It was a bit hit even with the kids.
That makes my day, thank you!
My family loved this!
Yay! Thank you!
I’ve been craving lasagna but trying to avoid the extra carbs – this recipe solves both problems! Thank you!