To transform any dish into a lighter and healthier alternative, zucchini lasagna recipe is the perfect option. It’s perfect replacement for pasta because it’s very easy to shape and when cooked becomes soft.
In this Keto Zucchini Lasagna Roll-Ups zucchini will be transforming into lasagna and rolling them up with lots of mozzarella cheese, marinara, parmesan, sauce and creamy ricotta. In case if anyone don’t want to serve them as rolls then just put the zucchini flat in the pan and layer the sauce and cheese like a normal lasagna. You can also use meat sauce if you don’t like it to be vegetarian and transform these rolls into meaty dinner too!
Keto Lasagna Roll-Ups: These cheesy, low-carb lasagna roll-ups are made with fresh zucchini “noodles” for a delicious, healthy, and still very filling meal.Due to its emphasis on “good” fats and abstinence from carbohydrates, the keto diet has recently gained widespread popularity.But you don’t have to give up your favorite pasta dishes just because you’re on a low-carb diet.In the keto world, cheeses are welcome, and zesty tomato sauce is a great way to get in more vegetables.Eliminate the pastas with a lot of gluten!
To significantly reduce carbs, this inviting Keto Lasagna Roll-Ups recipe substitutes zucchini noodles that have been thinly sliced for lasagna noodles.It’s so satisfying to make and fun to make.Lasagna Roll-Ups for the Ketogenic Diet The best lasagnas always have layers of tender pasta, perfectly melted cheese, and tangy tomato sauce.Savory, cheesy, and utterly satisfying comfort food is created by combining these straightforward components.You won’t lose any of the classic lasagna flavor by substituting zucchini for the usual wheat-based pasta. However, you will reduce the amount of carbohydrates, calories, and sugar.The familiar gooey cheese goodness and “pasta” texture remain balanced in each bite.This hearty vegetarian dish is sure to please even picky eaters!
Keto Lasagna Roll Ups: These cheesy, low-carb lasagna roll ups are made with fresh zucchini “noodles” for a delicious meal that is still extremely filling while being healthier.
Ingredients zucchini lasagna recipe
🌀4 medium-to-large zucchini,
🌀3 cups sugar-free marinara sauce,
🌀15 ounces ricotta cheese,
🌀8 ounces cream cheese,
🌀12 cups shredded mozzarella,
🌀12 cups grated parmesan,
🌀2 large eggs,
🌀4 teaspoons dried Italian seasoning,
🌀1 teaspoon garlic powder,
🌀2 teaspoons crushed red pepper, and optional salt
Instructions:
1. Preheat the oven to 400 degree F. Set out a 9×13 inches baking dish. Spread the marinara out evenly in the baking dish.
2. Slice the zucchini into long, paper-thin strips with a mandolin slicer or vegetable peeler.
3. Sprinkle the zucchini strips generously with salt to aid in the release of moisture.
Combine the eggs, Italian seasoning, crushed red pepper, ricotta, cream cheese, mozzarella, parmesan, and Italian seasoning in a large bowl.
4. Combine thoroughly by mixing.
5. Lay a zucchini strip on a paper towel one at a time.To get rid of any excess moisture, use the towel to press the zucchini strip.
6. Roll the zucchini strip around the cheese and place about 2 teaspoons of the cheese filling on the end.Then, with the cheese facing up, place the roll in the baking dish.
Continue doing so until the pan is full of zucchini lasagna roll-ups.
7. Bake for 25 minutes, or until the edges of the cheese are golden.Keep warm.
A few pointers for making the best zucchini rolls!
To achieve the perfect rolls, slice the zucchini very thinly to the nearest eighth of an inch.
To avoid making water lasagna, you must first roast the zucchini for 15 minutes in the oven to extract all of the water.This step not only helps make it easier to roll, but it also helps soften it.
Notes:
For more protein, substitute meat sauce for marinara.
Serving of nutrients:
Serving size: 1; calories:235 kilocalories | Carbs:9 grams; Protein:16g | Fat:15 grams | Satin Fat:9 grams | Sodium:78 milligrams736 milligrams Fiber: 505 mg Sugar: 2g6 grams; Vitamin A:Vitamin C: 936 IU
Hope you Like the Recipe 😍