Catching Up Over Lasagna (Low Carb Style!)
Okay, here’s the thing: lasagna is one of those comfort foods that just teleports me back to my first little apartment, where my oven barely worked and I used to cobble together dinners for friends who didn’t mind a little bit of char on the cheese. One night, I tried making lasagna rolls because I’d run out of the big lasagna pan (someone borrowed it; never saw it again…), and these low carb lasagna rolls with ricotta became a sort of accidental tradition. My mate Sarah actually called them “pasta sushi,” but honestly, with a good glass of red, nobody cared what shape they were.
Why You’ll Love This (Or At Least, Why I Do)
I make this when I’m craving something cozy but don’t want to fall straight into a carb coma (which, let’s be real, happens often enough here). My family goes a bit wild for this because, well, it’s cheesy and saucy and feels like a treat, but it’s actually sneaky-healthy. Also, I almost never have the patience for regular lasagna’s 800 steps, so rolling them up is quicker. (Plus, no one spots my slightly singed edges!) And if you’ve got a picky eater: this is one of those rare moments where everyone at the table is happy. Except for that one time I added too much spinach and it looked like a swamp—lesson learned.
What You’ll Need (But Don’t Panic if You’re Missing Something)
- 6-8 large zucchini (or aubergine/eggplant if you’re feeling wild—my grandmother used to insist on Italian brands, but supermarket ones work just fine)
- 1 tub (about 425g) ricotta cheese (sometimes I mix in cottage cheese when I’m scraping the fridge)
- 1 egg (or actually, you can skip it if eggs aren’t your thing—I did once and nobody noticed)
- 1/2 cup grated parmesan (I’ve used the cheap shaker stuff in a pinch, tastes almost as good)
- 1 1/2 cups shredded mozzarella (give or take; I won’t tell if you go heavy-handed)
- 2 cups marinara sauce (homemade is best, but jarred is a weeknight lifesaver; I like Bon Appetit’s basic version)
- 1 handful fresh basil, chopped (or just a sprinkle of dried, if that’s all you have)
- Salt, pepper, and a smidge of olive oil
- Optional: pinch of nutmeg, pinch of garlic powder, a handful of baby spinach (for when I’m feeling virtuous)
How to Make ‘Em (Don’t Stress the Mess)
- Prep the zucchini: Slice your zucchini lengthwise into thin ribbons—about 3mm or so. (Mandoline slicer works best, but I’ve used a vegetable peeler and a slightly wonky knife too. You’ll probably curse a little, but it’s fine.)
- Salt ‘em: Lay the slices out on some paper towels, sprinkle with salt, and let them sweat for 10-15 minutes. (This step always looks a bit odd, but it helps the rolls stay firm, not watery!) Pat dry.
- Mix the filling: In a bowl, stir together ricotta, parmesan, egg, some salt and pepper, and basil. Sometimes I throw in a bit of spinach here too—no one has ever complained. Now’s when I usually sneak a little taste (chef’s privilege, right?).
- Roll time: Spoon a dollop of filling onto the end of each zucchini slice, then roll up like you’re wrapping a tiny present. Don’t worry if they look a bit wonky—mine always do. Place them seam side down in a baking dish.
- Sauce it up: Pour your marinara sauce all over the rolls—be generous. Sprinkle with mozzarella and a bit more parm if you like. (I do, always.)
- Bake: Into a preheated oven at 200°C / 400°F for about 25-30 minutes, or until bubbly and golden. (If you want the cheese extra toasty, broil for 2-3 mins at the end. Just don’t walk away or you’ll be scraping burnt cheese like me last month.)
Pep Talk & Notes (Because I’ve Messed This Up Before)
- If you slice the zucchini too thick, they’re impossible to roll, but too thin and they kind of collapse. Aim for “just right,” but honestly, it’ll taste good even if they look like abstract art.
- Drain that ricotta! I learned the hard way; otherwise, your rolls will get soggy. I just pop it in a fine sieve for ten minutes or, if I’m in a real rush, skip it and blot with a paper towel.
- The flavor gets even better the next day. Or maybe I just like reheated lasagna. Who knows?
Variations I’ve Tried (Some Worked, Some Not So Much)
- Eggplant rolls: Tasty! But slice them thinner and pre-bake for 10 minutes—they’re a bit stubborn raw.
- Adding ground turkey: Good if you want more protein, but honestly, it makes it less lasagna-y and more casserole-y.
- I did once try cauliflower slices instead of zucchini. Honestly, don’t bother. It just fell apart and tasted a bit odd. Stick with the green stuff.
What If You Don’t Have a Mandoline (or Just Don’t Like Them)?
Look, I used a veggie peeler for ages before I finally caved and bought a mandoline. If all else fails, just slice carefully with a sharp knife—just mind your fingers! Or, if you’re feeling fancy, Serious Eats has a good guide.
How Long Does This Stuff Last in the Fridge?
Officially, you could store leftovers in an airtight container for up to 3 days. But honestly, in my house it never lasts more than a day—if there’s any left after dinner, someone always nabs it for breakfast.
How I Like to Serve It
I set the dish in the middle of the table and let everyone fight over the cheesiest rolls. Sometimes we have a big green salad on the side, sometimes just a hunk of crusty bread (though, not so low carb then). Oh, and there’s always extra parmesan at the ready, because there’s no such thing as too much cheese in my family.
What I Wish I’d Known (AKA Pro Tips)
- Don’t skip salting the zucchini. I once tried rushing this and regretted it—ended up with a watery mess that looked like a science experiment gone wrong.
- Let it cool a bit before serving! If you dig in too soon, it’s just molten cheese lava and nobody will taste anything except regret.
- Actually, I find it works better if you use a slightly smaller baking dish so the rolls are packed snug—keeps ‘em upright and happy.
Questions I’ve Actually Gotten From Friends
Can I freeze these?
Yep, but they get a bit watery when reheated. I’d say eat fresh if you can. But if you’re meal-prepping—good on you!—just wrap tight and reheat from frozen, covered.
Do you ever use meat in these?
Sometimes I’ll add a little cooked sausage or ground turkey to the filling. It’s fine, but honestly, I think the veggie version tastes better. Or, maybe I’m just being stubborn.
Is there a way to make this dairy free?
I haven’t tried, but my cousin swears by almond ricotta and vegan mozzarella. Might be worth a go; let me know if you try it!
Why do my rolls fall apart?
Usually it’s either the slices being too thin, or too much filling (been there). Try a little less, and squeeze the cheese drier next time.
Can I prep this ahead?
Definitely. I sometimes assemble it in the morning, keep it covered in the fridge, and just bake when I get home (which, let’s be honest, is sometimes way later than planned).
Before You Go
By the way, if you’re looking for more low carb classics, I found some fun ideas on Ruled.me—they don’t pay me, I just like their stuff. Anyway, hope these lasagna rolls bring you as much warm-and-fuzzy as they do me. Don’t sweat the small stuff—and keep that cheese coming.
Ingredients
- 8 low carb lasagna noodles or zucchini strips
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups fresh spinach, chopped
- 1 1/2 cups sugar-free marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
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2In a medium bowl, combine ricotta cheese, 1/2 cup mozzarella, Parmesan, egg, spinach, Italian seasoning, salt, and pepper. Mix until well blended.
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3Lay out the low carb lasagna noodles or zucchini strips. Spread about 2 tablespoons of the ricotta mixture onto each noodle and roll up tightly.
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4Spread 1/2 cup of marinara sauce on the bottom of the prepared baking dish. Place the lasagna rolls seam side down in the dish.
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5Top the rolls with the remaining marinara sauce and sprinkle with the remaining mozzarella cheese.
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6Bake for 30 minutes, or until the cheese is bubbly and golden. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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