Keto Low-Carb Zucchini Lasagna Roll-Ups with Beef
Tender zucchini ribbons wrapped around seasoned ground beef and topped with a creamy ricotta-cream cheese sauce and melted mozzarella. This low-carb take on classic lasagna swaps pasta for vegetable slices, delivering rich beef and cheese flavors with a lighter profile. Ideal for keto and low-carb diets, it's impressive enough for weeknight dinners or meal prep. The crispy-edged cheese top and tender filling make this version crave-worthy without the pasta guilt.
Ingredients
- 1 lb ground beef
- 1 cups tomato passata sauce
- 1 tbsp dried oregano or Italian seasoning
- 2 tsp onion powder
- 2 cloves garlic, minced
- 2 tbsp unsweetened tomato paste
- 2 medium zucchini
- 1 cup cream cheese, softened
- ½ cup ricotta cheese
- ½ cup heavy whipping cream
- 1 large egg2 tbsp water or creambinding onlyveganegg-freeeggs-freeadds dairy
less binding power, may need 1/4 tsp xanthan gum
Full guide → - ½ cup Parmesan cheese, finely grated
- 2 cups mozzarella cheese, shredded
Instructions
- 1
Prep all ingredients.
- 2
Brown ground beef in a frying pan with seasonings. Stir in tomato passata and paste until combined. Set aside to cool.
- 3
Mix cream cheese and ricotta on medium-low speed until creamy. Add egg, heavy cream, and Parmesan; mix until smooth sauce forms.
- 4
Slice zucchini into ribbons using a mandoline, vegetable peeler, or sharp knife.
- 5
Preheat oven to 350°F (fan-assisted) or 400°F (conventional).
- 6
Spread cheese sauce over the base of a casserole dish.
- 7
Lay a zucchini ribbon flat, place a spoonful of meat mixture along it, roll up, and stand seam-side down in the dish. Repeat until all filling is used.
- 8
Scatter half the mozzarella over rolls, then pour remaining cheese sauce on top.
- 9
Cover with remaining mozzarella.
- 10
Bake for 30 minutes until golden. Broil 1-2 minutes if needed for more browning.
- 11
Cool briefly before serving.
Tips
Salt zucchini slices before slicing and let sit 10 minutes to remove excess moisture, preventing watery rolls.
Roll zucchini ribbons while beef mixture is still warm so they hold shape better.
If cheese sauce seems too thick, thin with a splash of cream or milk before pouring.
Good to Know
Cover and refrigerate up to 5 days.
Assemble completely, cover, and refrigerate up to 2 days before baking. Bake from chilled, adding 5-10 minutes to cook time. Or portion into individual containers and freeze up to 3 months; thaw overnight in fridge before reheating at 180C until warmed through.
Serve hot from the oven or reheated gently at 160C to avoid drying. Pair with a simple green salad or garlic bread for non-keto eaters.
Common Mistakes
Over-wet zucchini makes soggy rolls; salt and drain slices beforehand to avoid watery filling.
Over-mixing cream cheese curdles; blend only until smooth on medium-low speed.
Overcrowding the pan forces rolls to lean and slip; use a spacious dish or make two batches.
Skipping the cooling step for beef mixture warms and breaks the cheese sauce; let cool 5-10 minutes before layering.
Substitutions
Dairy-Free Swaps
Vegan Options
less binding power, may need 1/4 tsp xanthan gum
Full guide →General Alternatives
FAQ
Can I make this ahead and freeze?
Yes. Assemble fully, wrap the baking dish in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the fridge, then bake as directed, adding 10-15 minutes for cold casserole.
What if my zucchini ribbons break while rolling?
Overlap two slightly shorter ribbons to create a longer strip, or layer two shorter pieces and secure with a dab of cheese sauce. Slightly older zucchini are firmer; very young, watery zucchini tear easily.
How long will leftovers keep, and can I reheat?
Keep covered in the fridge for 5 days. Reheat gently at 160C for 15-20 minutes to preserve texture, or microwave individual portions at 50% power for 2-3 minutes, stirring halfway.