Easy Keto Sausage Lasagna Roll Ups

Enjoy all the comforting flavors of lasagna with these easy keto sausage lasagna roll ups. This recipe uses tender zucchini noodles instead of pasta, making it a low-carb, gluten-free delight that’s perfect for a weeknight meal. They are simple to assemble and incredibly delicious.

Gather these simple ingredients for delicious keto sausage lasagna roll ups.

• 3 large zucchini, sliced lengthwise into 1/8-inch thick strips
• 1 lb ground Italian sausage, mild or hot
• 1 cup whole milk ricotta cheese
• 1/2 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese, divided
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1.5 cups sugar-free marinara sauce
• 1 tsp dried Italian seasoning
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 2 tbsp fresh parsley, chopped

Customize your keto sausage lasagna roll ups with these easy ingredient swaps.

For the Italian sausage, you can use ground turkey or ground chicken if you prefer. Ensure your choice is seasoned similarly to Italian sausage or add extra herbs like fennel and oregano. The key is a flavorful ground meat base.

If you don’t have ricotta cheese, you can substitute with cream cheese. For a dairy-free option, use a dairy-free ricotta alternative made from cashews or almonds. Ensure it is unsweetened for the best flavor profile.

Sugar-free marinara sauce is essential for keeping this dish keto-friendly. Always check the nutrition labels to avoid added sugars. Many brands offer low-carb or keto-specific marinara sauces.

Fresh parsley adds a bright flavor. If you don’t have fresh, you can use 2 teaspoons of dried parsley, but fresh is recommended for the best taste and appearance.

1. Preheat your oven to 400°F (200°C).
2. Arrange zucchini strips on paper towels and sprinkle them lightly with salt.
3. Let them sit for 15 minutes to help draw out excess moisture. This step is crucial for preventing soggy roll ups.
4. While the zucchini sweats, brown the ground Italian sausage in a large skillet over medium heat until it’s fully cooked.
5. Drain off any excess fat from the cooked sausage. Transfer the sausage to a bowl and let it cool slightly.
6. Pat the zucchini strips very dry with fresh paper towels. Gently press to remove as much water as possible.
7. In the bowl with the cooled sausage, add the ricotta cheese, grated parmesan cheese, 1/2 cup of the shredded mozzarella cheese, and the lightly beaten egg.
8. Stir in the minced garlic, dried Italian seasoning, kosher salt, ground black pepper, and 1 tablespoon of the chopped fresh parsley. Mix everything well to create the filling.
9. Spread 1/2 cup of the sugar-free marinara sauce evenly across the bottom of a 9×13 inch baking dish.
10. Lay a zucchini strip flat. Spoon a portion of the sausage-ricotta filling onto one end of the zucchini strip.
11. Carefully roll the zucchini strip up around the filling, starting from the filled end.
12. Place the rolled-up zucchini seam-side down in the prepared baking dish, arranging them snugly next to each other.
13. Pour the remaining marinara sauce over the top of the zucchini roll ups.
14. Sprinkle the remaining 1.5 cups of mozzarella cheese evenly over the marinara sauce.
15. Bake in the preheated oven for 25 to 30 minutes, or until the cheese is melted, bubbly, and golden brown.
16. Garnish the finished dish with the remaining 1 tablespoon of chopped fresh parsley.
17. Let the keto sausage lasagna roll ups rest for about 5 minutes before serving. This allows the flavors to meld and makes them easier to handle.

• Soggy Zucchini: Not salting and draining the zucchini strips sufficiently is the most common mistake. Ensure you pat them very dry before filling.
• Watery Sauce: Using a marinara sauce with added water or sugar can make the dish watery. Opt for a thick, sugar-free variety.
• Filling Leaks: If the zucchini strips are too thin or dry, the filling might leak out. Ensure you are rolling them tightly but gently.

• Add Spinach: Stir 1/2 cup of finely chopped cooked spinach (well-drained) into the ricotta mixture for added nutrients and flavor.
• Spicy Kick: Use hot Italian sausage and add a pinch of red pepper flakes to the filling for extra heat.
• Vegetarian Option: Substitute the sausage with crumbled tofu or finely chopped mushrooms sautéed with Italian seasonings.

• Serve these easy keto sausage lasagna roll ups with a side salad dressed with a light vinaigrette.
• Pair them with steamed green beans or broccoli for a complete low-carb meal.
• Enjoy them on their own as a hearty and satisfying main course.

Can I make this ahead?

Yes, you can assemble the roll ups and store them covered in the refrigerator for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if they are cold from the fridge.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat them in the oven or microwave until warmed through.

These easy keto sausage lasagna roll ups offer a delightful way to enjoy classic lasagna flavors while sticking to a low-carb lifestyle. They are satisfying, flavorful, and surprisingly simple to prepare, making them a go-to recipe for any occasion.

Easy Keto Sausage Lasagna Roll Ups

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy, low-carb zucchini lasagna roll ups packed with savory halal sausage, three-cheese blend, and sugar-free marinara. A keto-friendly twist on Italian-American comfort food that’s quick to assemble and perfect for weeknights.

• Author: basma
• Prep Time: 20
• Cook Time: 30
• Total Time: 50
• Yield: 6 servings 1x
• Category: Keto Dinner Recipes
• Method: Baking
• Cuisine: Italian-American
• Diet: Keto

Ingredients

Scale 1x2x3x

3 large zucchini, sliced lengthwise into 1/8-inch strips
1 lb halal ground Italian sausage (mild or hot)
1 cup whole milk ricotta cheese
1/2 cup grated parmesan cheese
2 cups shredded mozzarella cheese, divided
1 large egg, lightly beaten
2 cloves garlic, minced
1.5 cups sugar-free marinara sauce
1 tsp dried Italian seasoning
1/2 tsp kosher salt
1/4 tsp ground black pepper
2 tbsp fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C)
Line a 9×13-inch baking dish with parchment paper
Sauté zucchini slices in a skillet until slightly softened (2-3 minutes)
In a bowl, mix ricotta, parmesan, egg, half the mozzarella, garlic, Italian seasoning, salt, pepper, and parsley
Spoon 1/3 cup ricotta mixture onto each zucchini strip, top with 1 tbsp marinara and 1 tbsp mozzarella
Roll up zucchini and place seam-side down in baking dish
Pour remaining marinara over roll ups and bake for 25-30 minutes until golden

Notes

Use halal or plant-based sausage to maintain dietary restrictions
Extra zucchini liquid can be drained between paper towels
Ricotta mixture can be made ahead and chilled
Store leftovers in air-tight containers for up to 3 days

Nutrition

• Serving Size: 1 roll up
• Calories: 320
• Sugar: 2g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 9g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 70mg