Low Carb Zucchini Lasagna Rolls (with Ricotta and Tomato Sauce)

If you are craving the comfort of lasagna without the heavy carbs from pasta, these zucchini lasagna rolls hit the spot. Thinly sliced zucchini takes the place of noodles and is rolled up with a rich filling of ricotta, egg and parmesan cheese for the classic creamy bite. Nestled into a simple tomato sauce and simmered gently on the stovetop, the flavours meld beautifully into a cozy, low carb, gluten and grain-free dinner in menopause that feels indulgent, but light.

Why you will love this recipe

• High in calcium for bone health
• A great source of protein from egg, parmesan, and ricotta cheeses
• Low carb zucchini noodles take the place of pasta –If you love low carb pasta, you have to try my Zucchini Lasagna, Spaghetti Squash Bolognese, and Spiralized Zucchini Noodles with Baked Feta Sauce recipes next
• A grain-free and gluten-free recipe for those with intolerances, allergies, or inflammation
• Comes together with just a handful of wholesome ingredients
• Is made in one pot on the stovetop!

Key ingredients

How to make zucchini lasagna rolls

1. Start the sauce in a skillet on the stovetop by warming up 1 tablespoon of olive oil on low heat. Smash a clove of garlic with a knife and put it into the warm olive oil to season it. You can leave it in for this recipe or remove it before serving
2. Add in a can of whole, peeled plum tomatoes along with the juice. Use a potato masher or spoon to break them up into small pieces. Add in the Italian seasoning and let the sauce simmer while you prepare the lasagna rolls
3. Use a Y-shaped vegetable peeler to make 1/4 inch strips of zucchini. If you find this difficult, use a sharp knife. You want to strips to be as long as possible. Place them on a sheet of paper towel, and sprinkle with salt. After 10-15 minutes, use more paper towel to pat the zucchini dry. The salt pulls out the water so they don’t get too mushy
4. I like to grill my zucchini strips on a panini grill for a few minutes to soften them. If the slices are a bit thick, they won’t roll without breaking. Lightly grilling them softens them so that you can roll them up with ricotta filling. If you don’t have a griller, put them on a baking sheet in a 400F oven for 10 minutes
5. While the lasagna strips are grilling, mix together the lasagna filling in a bowl (ricotta, egg, salt, parmesan cheese)
6. Layer 3 lasagna strips together, overlapping the edges. Spoon some ricotta filling onto one end of the zucchini strips. Carefully roll it up and nestle it into the simmering tomato sauce. Repeat until all the zucchini strips are used up. From 2 zucchini, I made 8 lasagna rolls
7. Place a lid on the skillet and simmer the zucchini lasagna for 20 minutes on low-medium heat. Let it cool slightly before serving, and garnish with more parmesan cheese!

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Low Carb Zucchini Lasagna Rolls

Low carb zucchini lasagna rolls stuffed with ricotta, egg, and parmesan, then simmered in a simple tomato sauce. Gluten and grain free.

Course Menopause Mains

Cuisine Italian

Keyword gluten free, grain-free, lasagna, low carb pasta

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 299kcal

Author Jen Casey, Holistic Nutritionist

Equipment

• Y-shaped vegetable peeler or mandolin
• cheese grater
• skillet or shallow pan with lid
• mixing bowl, cups and spoons
• griller optional

Ingredients

• 2 zucchini

For the filling

• 1 1/2 cups ricotta cheese
• 1 egg
• 1/2 cup grated parmesan cheese plus more for garnish
• 1/2 tsp sea salt

For the sauce

• 1 Tbsp olive oil
• 1 clove garlic
• 14 oz whole, peeled plum tomatoes canned
• 1 Tbsp Italian seasoning

Instructions

• Start the sauce in a skillet on the stovetop by warming up 1 tablespoon of olive oil on low heat. Smash a clove of garlic with a knife and put it into the warm olive oil to season it. You can leave it in for this recipe or remove it before serving
• Add in a can of whole, peeled plum tomatoes along with the juice. Use a potato masher or spoon to break them up into small pieces. Add in the Italian seasoning and let the sauce simmer while you prepare the lasagna rolls
• Use a Y-shaped vegetable peeler to make 1/4 inch strips of zucchini. If you find this difficult, use a sharp knife. You want to strips to be as long as possible. Place them on a sheet of paper towel, and sprinkle with salt. After 10-15 minutes, use more paper towel to pat the zucchini dry. The salt pulls out the water so they don’t get too mushy
• I like to grill my zucchini strips on a panini grill for a few minutes to soften them. If the slices are a bit thick, they won’t roll without breaking. Lightly grilling them softens them so that you can roll them up with ricotta filling. If you don’t have a griller, put them on a baking sheet in a 400F oven for 10 minutes
• While the lasagna strips are grilling, mix together the lasagna filling in a bowl (ricotta, egg, salt, parmesan cheese)
• Layer 3 lasagna strips together, overlapping the edges. Spoon some ricotta filling onto one end of the zucchini strips. Carefully roll it up and nestle it into the simmering tomato sauce. Repeat until all the zucchini strips are used up. From 2 zucchini, I made 8 lasagna rolls
• Place a lid on the skillet and simmer the zucchini lasagna for 20 minutes on low-medium heat. Let it cool slightly before serving, and garnish with more parmesan cheese!

Video

Nutrition

Calories: 299kcal | Carbohydrates: 13g | Protein: 18g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 753mg | Potassium: 597mg | Fiber: 3g | Sugar: 5g | Vitamin A: 915IU | Vitamin C: 27mg | Calcium: 377mg | Iron: 2mg