Low carb zucchini lasagna roll ups stuffed with seasoned ground beef & ricotta with spaghetti sauce!
A Delicious Recipe for Zucchini Lasagna Roll Ups with Beef and Ricotta!
It’s zucchini season, and I have the perfect recipe for you, and your family to enjoy – we’re going to make Zucchini Lasagna Roll Ups with Beef & Ricotta.
This is a low carb recipe that is super flavorful. It’s a tad bit time consuming (as most lasagna recipes), but it is beyond worth the time and effort!
This zucchini lasagna roll ups recipe uses simple basic ingredients such as fresh zucchini, onions, Italian seasonings, spaghetti sauce, and more.
While you’re here, check out some of my other lasagna recipes!
VEGETABLE LASAGNA WITH WHITE SAUCE
Print the recipe below and don’t forget to follow me on YouTube, Instagram, Pinterest & Facebook, and check out I Heart Soulfood, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.
Zucchini Lasagna Roll Ups with Beef & Ricotta
Ingredients
- 1 large zucchinis sliced lengthwise
- ½ pound of ground beef
- 2 teaspoons of Italian seasoning
- 2 tablespoons of chopped onions
- 1 cup of ricotta cheese
- 1 egg
- 1 cup of shredded mozzarella cheese
- Parsley to garnish
- Salt and pepper to taste
- 1 cup of spaghetti sauce
Instructions
- Preheat oven to 400 degrees.
- Add zucchini to a sheet pan and bake for 5-10 minutes, remove and gently remove excess water with a paper towel. (Once zucchini has slightly cooled.)
- Put zucchini in a plate to the side.
- Over medium high heat, add ground beef, onions, salt, pepper, and 1 teaspoon of Italian seasoning.
- Brown ground beef, while stirring occasionally for 4-6 minutes. Drain excess grease. Set ground beef mixture aside.
- In a bowl, add in ricotta cheese, egg, ½ cup of cheese, Italian seasoning, salt and pepper.
- Gently fold all ingredients together.
- Add ¾ cup of sauce to the bottom of a baking pan.
- Line zucchini slices, add one tablespoon of ricotta cheese mixture and spread it evenly over zucchini.
- Top with a tablespoon of meat mixture.
- Gently roll zucchini.
- Place zucchini, seam side down onto the pan.
- Repeat with remaining zucchini.
- Cover zucchini rolls with cheese and sauce.
- Bake for 20-25 minutes, or until cheese is melted and slightly golden colored.
- Serve & enjoy!
I was wondering what to do with my surplus of zucchini! I have everything I need to make this and am slicing my zucchini on my mandolin as we speak! Thank you for this recipe-cant wait to eat this-because I know its going to be a winner!
I just love this recipe. Let me know how it comes out for ya!
Oh my goodness! This is absolutely the best thing! This recipe is a keeper! I just had to let you know! Keep on sending these nuggets of sheer delight our way!
I have more zucchini recipes coming! XOXO
I made this for dinner the day that you posted the recipe. It was wonderful! I will absolutely be making it again! Thank you for the recipe 🙂
thanks for trying the recipe! XOXO
Hi Rosie,
Hope all us well. Thank You so much for proividung a healthier alternative to a delicious classic dish. Yippee!
Hi Tracy! No problem. I appreciate you coming by!
These look really good. I’m not on a low-carb diet by any means, but I am looking for ways to reduce my intake of them, and I think this recipe fits nicely. I’m looking forward to making them. Thanks for sharing this recipe with us.
These were so good! The zucchini I had were a little smaller, so I got a several smaller rolls in order to use up all of the filling. Because of that, I ended up using more sauce (Prego traditional) & cheese to cover them, but these were just delicious and my husband really loved them, too. Definitely will be making these again – thank you for the recipe.
Rosie, This looks amazing. Going to try soon! Thanks