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A delicious keto twist on a traditional lasagne.
Thin strips of zucchini are wrapped around a flavourful Italian beef mixture and are then nestled in a loving blanket of creamy cheese sauce. It looks fiddly, but it’s honestly not that much trickier than making lasagne. This low-carb lasagna is rich and filling and quite possibly the perfect comfort food.
Hungry for more? Make a batch of our Low-Carb Eggplant Lasagna — eggplant slices work really well in this recipe instead of pasta sheets. If you don't mind a few extra carbs, make a batch of our Low-Carb Butternut Squash Lasagna. And finally, if you are looking for a veggie alternative, try our Vegetarian Keto Lasagna. Enjoy!
Hands-on Overall
Nutritional values (per serving)
Net carbs9.2 grams
Protein34 grams
Fat48.6 grams
Calories600 kcal
Calories from carbs 6%, protein 22%, fat 72%
Total carbs11.2 gramsFiber2 gramsSugars6.1 gramsSaturated fat25.9 gramsSodium782 mg(34% RDA)Magnesium57 mg(14% RDA)Potassium735 mg(37% EMR)
Ingredients (makes 6 servings)
Beef roll-ups::
- 500 g ground beef (1.1 lb)
- 1 cup tomato passata sauce (240 ml/ 8 fl oz)
- 1 tbsp dried oregano or Italian seasoning
- 2 tsp onion powder
- 2 cloves garlic, minced or 1/4 tsp garlic powder
- 2 tbsp unsweetened tomato paste (30 g/ 1.1 oz)
- 2 medium zucchini (400 g/ 14.1 oz)
Cheese sauce:
- 1 cup cream cheese, softened (240 g/ 8.5 oz)
- 1/2 cup ricotta cheese (120 g/ 4.2 oz)
- 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
- 1 large egg
- 1/2 cup finely grated Parmesan (45 g/ 1.6 oz)
- 2 cups grated mozzarella (226 g/ 8 oz)
Instructions
- Prepare all the ingredients.
- In a frying pan, sauté the ground beef, along with the seasonings, until browned. Add the tomato passata and the tomato paste and stir through until combined. Sit aside to cool while you make the cheese sauce.
- Place the cream cheese and ricotta into the bowl of your stand mixer and mix on med-low until creamy and well combined. Add the egg, cream and parmesan and mix until a smooth sauce is created.
- Use a mandolin, vegetable peeler or (if you have mad knife skills) a sharp knife to cut the zucchini into ribbons.
- Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Spoon some cheese sauce over the base of your casserole dish or lasagne pan.
- Lay a ribbon of zucchini out and place a spoonful of meat mixture along it. Roll up and stand on its end in the baking dish. Continue until all of your mixture has been used up and your pan is full.
- Scatter the rolls with half of the shredded mozzarella and then gently pour the remaining cheese sauce over the top. (I’ll confess that I used way too much sauce for my small baking tray)
- Finish by covering the top with the rest of your shredded cheese and then bake for 30 minutes.
- If the top isn’t browned enough for your tastes, pop it under the broiler for a couple of minutes to finish it off.
- This will keep, covered in the fridge, for approx. 5 days. It can also be portioned out and frozen.
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Beef, minced (ground), raw, grass-fed |
| 0 g | 14.3 g | 16.7 g | 212 kcal |
| Tomato sauce (passata), unsweetened |
| 1.6 g | 0.5 g | 0.1 g | 10 kcal |
| Oregano, dried |
| 0.2 g | 0.1 g | 0 g | 2 kcal |
| Onion powder, spices |
| 0.5 g | 0.1 g | 0 g | 3 kcal |
| Garlic, fresh |
| 0.3 g | 0.1 g | 0 g | 1 kcal |
| Tomato purée (paste, unsweetened) |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Cream cheese, soft (full-fat) |
| 1.3 g | 2.8 g | 11.2 g | 98 kcal |
| Ricotta cheese, full-fat |
| 0.6 g | 2.3 g | 2.6 g | 35 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.5 g | 0.4 g | 7.6 g | 73 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1 g | 0.8 g | 12 kcal |
| Parmesan cheese |
| 0.2 g | 2.7 g | 1.9 g | 29 kcal |
| Mozzarella cheese (low moisture, for pizza) |
| 2.1 g | 8.9 g | 7.5 g | 111 kcal |
| Zucchini (summer squash, courgette) |
| 1.4 g | 0.8 g | 0.2 g | 11 kcal |
| Total per serving |
| 9.2 g | 34 g | 48.6 g | 600 kcal |
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