Description
This Italian Beef & Zucchini Lasagne Roll-Ups recipe offers a delicious low-carb twist on classic lasagne by replacing traditional pasta sheets with thinly sliced zucchini ribbons. Packed with a savory mix of lean ground beef, creamy ricotta, and rich mozzarella, this dish is perfect for a hearty, cheesy meal that’s also gluten-free and suitable for low-carb diets. Quick to prepare and baked to golden perfection, these roll-ups make an impressive and comforting dinner option for families or entertaining guests.
Ingredients
Scale
Meat & Sauce
- 1½ lbs lean ground beef
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 2 cloves garlic, minced
- 2 cups tomato basil marinara (sugar-free if keto)
- Salt and pepper, to taste
Cheese Mixture
- 1½ cups ricotta cheese
- 1 egg
- ½ cup grated parmesan cheese
Vegetables
- 4–5 medium zucchini, sliced lengthwise into thin ribbons (or low-carb lasagne sheets)
Topping
- 1 cup shredded mozzarella cheese
- Optional: chopped fresh basil for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook Beef Mixture: In a skillet, heat the olive oil over medium heat. Add the ground beef, minced garlic, Italian seasoning, salt, and pepper. Brown the beef until fully cooked, breaking it up with a spoon. Stir in half a cup of the marinara sauce, then remove from heat.
- Prepare Cheese Filling: In a mixing bowl, combine the ricotta cheese, egg, and grated parmesan cheese. Stir until the mixture is smooth and well blended.
- Slice Zucchini: Using a vegetable peeler or mandoline, slice the zucchini lengthwise into thin strips. Lightly salt the strips and pat them dry with paper towels to remove excess moisture.
- Assemble Roll-Ups: Lay out 2 to 3 zucchini strips overlapping slightly on a flat surface. Spread a generous layer of the ricotta mixture evenly over the zucchini, then add a spoonful of the beef mixture on top. Carefully roll the zucchini strips into tight roll-ups.
- Arrange in Baking Dish: Place each roll-up seam-side down into the prepared baking dish. Continue assembling and placing the roll-ups until the dish is full.
- Add Sauce and Cheese: Pour the remaining marinara sauce evenly over the roll-ups. Sprinkle shredded mozzarella cheese on top for a nice cheesy crust.
- Bake: Bake in the preheated oven for 25–30 minutes until the sauce is bubbly and the cheese is golden brown. Allow the dish to rest for 5 minutes before serving.
Notes
- Patting the zucchini dry is essential to prevent watery roll-ups.
- Use sugar-free marinara sauce to keep the dish low-carb and keto-friendly.
- For a vegetarian version, substitute ground beef with sautéed mushrooms or lentils.
- Roll-ups can be prepared ahead and refrigerated before baking; just add baking time if baking from chilled.
- Fresh basil garnish adds a bright herbal note, but it’s optional.
