Keto Lasagna Roll-Ups are cheesy low carb lasagna roll-ups made with fresh zucchini “noodles” for a delicious meal that’s healthy and still incredibly satisfying.

keto zucchini lasagna roll ups in a baking dish with a spatula in the dish.

Why We Love This Keto Lasagna Roll-Ups Recipe

But just because you’re on a low-carb diet, doesn’t mean you have to miss out on your favorite pasta dishes. Cheeses are welcome in the keto world, and zesty tomato sauce is a great way to get in those extra veggies. All you need to do is nix the gluten-heavy pasta!

This cozy gluten-free Keto Lasagna Roll-Ups recipe uses thinly sliced zucchini instead of traditional lasagna noodles to seriously reduce carbs. It’s fun to make and so satisfying.

The best lasagnas always include layers of tender pasta, perfectly melted cheeses, and tangy tomato sauce. These simple elements combine to create savory, cheesy, utterly satisfying comfort food.

By swapping the usual wheat-based pasta with zucchini, you’re cutting the carbs, calories, and sugar content without sacrificing any of that classic lasagna flavor. Each bite is still balanced with the “pasta” texture and gooey cheesy goodness you know and love. Here you have a hearty vegetarian dish that will make even picky eaters happy!

This delicious Keto Lasagna dish takes under an hour to make, from start to finish. It’s terrific for a warm, comforting Sunday dinner – and leftovers are great to enjoy the next day for an easy weekday lunch!

Overhead shot of zucchini lasagna roll ups in a marinara sauce.

What Ingredients You Need

Low carb zucchini lasagna is made with just a handful of wholesome, fresh ingredients. These are all readily available at nearly every grocery store throughout the entire year!

Here is everything needed to make this easy Keto Lasagna recipe:

  • Zucchini – large zucchini are best to create wide “noodles”
  • Marinara sauce – Look for sugar-free to be keto/low carb
  • Cheeses – ricotta, cream cheese, mozzarella, and parmesan
  • Eggs – to create the perfect rich, creamy binder for the cheeses
  • Seasonings – dried Italian seasoning, garlic powder, crushed red pepper (optional), and salt

For more protein, feel free to use a hearty Meat Sauce.

low carb zucchini roll-ups with tomato sauce on a plate.

How to Make Low Carb Zucchini Lasagna

Here’s how to make fun-tastic Low Carb Zucchini Lasagna Rolls Ups:

First, preheat the oven to 400 degrees F and set out a 9X13-inch baking dish. Pour the marinara tomato sauce into the baking dish, and spread it out evenly.

Use a mandolin slicer (or vegetable peeler) to slice the zucchini into long paper-thin strips.

Pro Tip: Generously sprinkle the zucchini strips with salt to help release the moisture. You definitely don’t want to skip this step… If you don’t salt before cooking, the zucchini will be watery!

Lasagna filling in a mixing bowl.

While the zucchini strips rest with the salt, make the keto lasagna cheese mixture. In a large bowl, thoroughly combine the ricotta, cream cheese, mozzarella, parmesan, eggs, Italian seasoning, garlic powder, and crushed red pepper.

slices of zucchini next to a mandoline slicer.

Next, one at a time, lay a zucchini strip on a paper towel. Press the zucchini strip with the towel to remove excess moisture.

Place about 2 teaspoons of cheese filling on the end of the strip and roll the zucchini strip around the cheese.

Set the roll in the baking dish, with the cheese facing up.

Repeat until the pan is packed with zucchini lasagna roll-ups, like in the photo below. Gently push the rolls up against one another to help keep them sealed shut.

Bake until the cheese is golden around the edges. Serve warm and enjoy!

keto zucchini noodles stuffed with cheese in a baking dish, before being baked.

Serving Suggestions

These zucchini roll-ups can be enjoyed on their own, or combined with some keto-friendly side dishes! Try some of my absolute favorites:

If you aren’t worried about this meal being low card or keto, then this veggie-packed lasagna recipe would go amazing with:

Get the Complete (Printable) Keto Lasagna Roll Ups Recipe Below. Enjoy!

low carb keto zucchini roll ups in a white baking dish.

Recipe Tips & Variations

  • Add meat! For a heartier meal with added protein, use a meat sauce with Italian sausage or ground beef as the marinara here! Or, serve alongside some simple grilled chicken.
  • Serve over a bed of pasta! You can definitely serve these zucchini lasagna roll-ups over a bed of pasta, especially if your family is not following a low-carb or keto diet!
  • If you don’t have a mandoline slicer, you can slice the zucchini with a sharp knife. Just try to make the slices thin enough so that they can easily be rolled up!

Frequently Asked Questions

Is zucchini lasagna a good make-ahead meal?

It is! You can prepare this dish several hours and even up to a full day ahead of serving, keep covered with plastic wrap, and then bake it in the evening. Again, you definitely do not want to skip salting the zucchini noodles beforehand.

How should I store leftover low carb keto lasagna?

Leftovers of this zucchini keto lasagna will keep well in an airtight container stored in the fridge for up to 5 days if you use a marinara sauce; or up to 3 days if you use a meat sauce. You can freeze baked Zucchini Lasagna in a freezer-safe storage bag for up to 3 months!

How do you reheat lasagna roll ups?

To reheat your roll-ups, simply reheat in the microwave or oven until heated through! Leftovers reheat well.

plate of low carb lasagna roll ups next to the baking dish full of them.

Looking for More Keto-Friendly Recipes? Be Sure to Also Try:

cheese and marinara zucchini roll ups
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Keto Lasagna Roll Ups (Made With Zucchini!)

Prep Time: 30 minutes
Cook Time: 25 minutes
Keto Lasagna Roll Ups – Cheesy low carb lasagna roll ups are made with fresh zucchini "noodles" for a delicious meal that's healthier and still incredibly satisfying.
Servings: 12 servings

Ingredients

US Customary – Metric

Instructions

  • Preheat the oven to 400 degrees F. Set out a 9X13 inch baking dish. Pour the marinara in the baking dish and spread out evenly.
  • Use a mandolin slicer (or vegetable peeler) to slice the zucchini into long paper-thin strips. Generously sprinkle the zucchini strips with salt to help release the moisture.
  • In a large bowl, mix the ricotta, cream cheese, mozzarella, parmesan, eggs, Italian seasoning, garlic powder, and crushed red pepper. Mix until well combined.
  • One at a time, lay a zucchini strip on a paper towel. Press the zucchini strip with the towel to remove excess moisture. Place about 2 teaspoons of cheese filling on the end of the strip and roll the zucchini strip around the cheese. Then set the roll in the baking dish, with the cheese facing up.
  • Repeat until the pan is packed with zucchini lasagna roll ups.
  • Bake for 25 minutes, until the cheese is golden around the edges. Serve warm.

Video

Notes

You can use meat sauce instead of marinara for extra protein.

Nutrition

Serving: 1serving, Calories: 235kcal, Carbohydrates: 9g, Protein: 16g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 78mg, Sodium: 736mg, Potassium: 505mg, Fiber: 2g, Sugar: 6g, Vitamin A: 936IU, Vitamin C: 16mg, Calcium: 344mg, Iron: 2mg
Course: dinner, Main, Main Course
Cuisine: American, Italian
Author: Sommer Collier
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