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Zucchini Lasagna Rolls (Low Carb / Keto)

No need to miss lasagna with these keto zucchini lasagna rolls, which are stuffed with ground beef, ricotta and parmesan and topped with melted mozzarella.
Course Dinner Recipes
Cuisine Italian
Diet Diabetic
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Calories 453.2kcal


  • 2.5 medium-size zucchini (we typically use 2 ½ zucchinis or roughly 15 ounces total)
  • 1 pound grass-fed ground beef 85% lean
  • Salt and pepper to season
  • cup Rao's Arrabbiata Sauce separated into ⅓ for meat mixture, ⅓ for spreading on bottom of dish, AND ⅓ for topping
  • 1 large egg
  • 5 ounces ricotta cheese
  • ½ cup parmesan for meat mixture separated into halves, one half for meat mixture and other half for topping
  • ½ cup shredded mozzarella cheese


  • Get started: Pre-heat oven to 375 degrees F. Line a rimmed baking sheet with several paper towels. In a 9x12 glass or ceramic baking dish, evenly spread ⅓ cup Rao's sauce. Set aside.
  • Prepare the zucchini: Wash zucchini and slice off the ends of each zucchini. Cut each zucchini in half lengthwise. Use a mandolin or Y-shaped vegetable peeler to slice zucchini into thin strips (3mm or ⅛ inch thick). Slice a total of 32 zucchini strips. Place strips side-by-side in one single layer on prepared baking sheet with paper towels. Generously salt the strips to draw out the water. Let sit for 15 to 20 minutes. Then, dab water off zucchini with dry paper towels.
  • Prepare meat mixture: In a large skillet, cook the ground beef until no longer pink. After it's done, pour off grease and stir in ⅓ cup of Rao's sauce. Pour the mixture into a large bowl and add ricotta, parmesan and egg. Mix well.
  • Create zucchini rolls: Create each zucchini roll by slightly overlapping 2 zucchini strips. Add 2 tablespoons of meat mixture onto each roll made of 2 overlapping strips. Roll up each zucchini strip stuffed with meat mixture and place in the 9x12 baking dish. There should be a total of 16 rolls. Top the rolls with the remaining sauce, parmesan and mozzarella.
  • Bake and serve: Bake in the oven for 20 minutes. After baking, allow the lasagna to cool (roughly 10 minutes).


After the lasagna has cooled to room temperature, you may store in an airtight container in the fridge for up to 5 days or in the freezer for 3 months. Reheat each serving in the microwave until warm.


Calories: 453.2kcal | Carbohydrates: 9.7g | Protein: 37.1g | Fat: 29.7g | Saturated Fat: 12.9g | Cholesterol: 158.5mg | Sodium: 890.7mg | Fiber: 1.6g | Sugar: 5.4g | Net Carbs: 8.1g | Protein Percentage: 33%