The beauty of these Keto Sausage Lasagna Roll-Ups lies in the layers of flavor that unfold with every bite. The savory, slightly spicy sausage filling perfectly complements the creamy ricotta and melted mozzarella. It’s like each roll-up has its own little world of deliciousness wrapped inside. When you bake them, the cheese bubbles to a golden, crispy perfection, while the rich marinara sauce keeps everything moist and full of depth.
What I love most is how customizable these roll-ups can be. Sometimes, I’ll throw in a handful of fresh basil or a dash of crushed red pepper flakes for an extra kick, just to balance the richness of the sausage. But you could easily experiment with your favorite herbs and spices to make the dish your own. There’s no one “right” way to make them—just like with any comfort food, it’s all about what feels good to you in that moment.
These lasagna roll-ups also make for a fun meal to serve guests. It’s always a hit when I invite friends over, especially because you can make them ahead of time. Just pop them in the oven when everyone arrives, and the entire house fills with the warm, inviting aroma of baked cheese and sausage. Honestly, is there anything better than that? They’re comforting, yet a little bit indulgent, without breaking your low-carb lifestyle. Plus, they hold up really well for leftovers, so if you’re lucky enough to have any left over, they’ll be just as tasty the next day!
Key Ingredients in Keto Sausage Lasagna Roll-Ups
Each ingredient in these Keto Sausage Lasagna Roll-Ups plays a crucial role in achieving the perfect balance of flavors and textures. From the rich, creamy ricotta to the savory, zesty sausage, every component enhances the overall dish. Here’s what you’ll need:
- Ricotta Cheese: The creamy base of the filling, ricotta brings a smooth, mild flavor that complements the spiciness of the sausage perfectly. It helps bind everything together while keeping the roll-ups moist.
- Italian Sausage: The heart of the dish! This flavorful sausage adds a rich, savory base to the roll-ups, with a bit of heat and seasoning that balances beautifully with the cheese and marinara.
- Shredded Mozzarella Cheese: Mozzarella provides that gooey, melty texture that makes these roll-ups irresistibly delicious. When baked, it becomes golden and bubbly, adding that perfect cheesy pull.
- Grated Parmesan Cheese: A salty, nutty finish that adds depth and a touch of richness to the flavor profile. It pairs wonderfully with both the ricotta and mozzarella, enhancing the overall cheesiness.
- Large Egg: The egg helps to bind the filling ingredients together, ensuring that the mixture holds its shape as you roll up each lasagna piece. It also adds a subtle richness.
- Garlic Powder: A little sprinkle of garlic powder enhances the savory notes without overpowering the dish. It’s a secret weapon for adding that aromatic, comforting vibe.
- Onion Powder: Like garlic powder, onion powder adds savory depth to the filling, complementing the sausage and creating a harmonious balance of flavors.
- Dried Oregano: Oregano is a classic Italian herb that brings a warm, earthy flavor to the roll-ups. It’s subtle but important for capturing the essence of lasagna.
- Red Pepper Flakes: A pinch of red pepper flakes adds a touch of heat, balancing the richness of the sausage and cheese while giving the dish a little kick.
- Marinara Sauce: This rich, tomato-based sauce envelops the roll-ups as they bake, adding moisture and tanginess. It ties all the flavors together and creates that perfect, comforting lasagna experience.
- Olive Oil: A drizzle of olive oil helps to sauté the sausage and provides a bit of healthy fat, contributing to the overall richness of the dish.
- Fresh Basil: Fresh basil adds a burst of herbaceous flavor, brightening up the richness of the sausage and cheese. I love sprinkling some on top just before serving for a fresh pop of color and flavor.
- Black Pepper: A little cracked black pepper adds a subtle warmth and spice, enhancing the flavors without overwhelming the dish.
- Salt: Salt is essential for bringing out the natural flavors of the ingredients, ensuring everything tastes just right.
How to Make Keto Sausage Lasagna Roll-Ups
- Preheat your oven to 375°F (190°C). Get your baking dish ready by lightly greasing it with some olive oil or non-stick spray. This will ensure your roll-ups come out golden and don’t stick to the pan.
- Cook the sausage. In a large skillet, heat up a bit of olive oil over medium heat. Once hot, crumble in your Italian sausage and cook it through until it’s browned and fully cooked, breaking it apart as it cooks. This should take about 5-7 minutes. Once done, remove it from the heat and set it aside to cool slightly.
- Make the filling. In a large mixing bowl, combine the cooked sausage with ricotta cheese, shredded mozzarella, grated Parmesan, egg, garlic powder, onion powder, dried oregano, red pepper flakes, black pepper, and a pinch of salt. Mix everything together until it’s well combined and the filling is creamy and cohesive.
- Prepare the zucchini strips. If you’re using zucchini as your lasagna “noodles,” slice the zucchini into thin strips, lengthwise. You’ll need around 12 strips for this recipe. To get a little extra moisture out, you can salt the zucchini and let them sit for about 10 minutes, then blot them with a paper towel to remove any excess liquid.
- Assemble the roll-ups. Lay one zucchini strip flat on a clean surface. Spoon a generous amount of the sausage and cheese filling onto the center of the zucchini strip, then carefully roll it up like a little lasagna cylinder. Place the roll-up seam-side down in the prepared baking dish. Repeat with the rest of the zucchini strips and filling, making sure they’re snug in the dish.
- Add the marinara sauce. Pour your marinara sauce evenly over the top of the roll-ups. Use a spoon to spread it around so every roll-up gets a little sauce love. Don’t be shy with the sauce; it adds moisture and flavor to every bite!
- Bake. Cover the dish with aluminum foil and bake it in the preheated oven for about 25 minutes. This will allow the roll-ups to heat through and the flavors to meld together. After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese on top is golden and bubbly.
- Garnish and serve. Once the roll-ups are out of the oven, sprinkle fresh basil over the top for a burst of color and freshness. Serve immediately, and enjoy the deliciously satisfying, keto-friendly twist on lasagna!
Serving Suggestions for Keto Sausage Lasagna Roll-Ups
Pair with a Crisp Side Salad: Since the roll-ups are rich and hearty, a light, refreshing salad is the perfect contrast. I love serving mine with a simple salad of mixed greens, cherry tomatoes, and a drizzle of olive oil and balsamic vinegar. The freshness of the salad really helps cut through the richness of the cheese and sausage, making each bite feel balanced and satisfying.
Top with Extra Cheese: If you’re a cheese lover like me (and really, who isn’t?), go ahead and sprinkle a bit more shredded mozzarella or Parmesan on top of the roll-ups right before baking. It melts beautifully into the sauce and creates a cheesy, crispy layer that’s simply irresistible. Trust me, it’s worth the extra cheese!
Serve with Garlic Bread (Keto-Style): A side of warm, crispy garlic bread is always a win. For a low-carb version, try making some homemade keto garlic bread using almond flour or cloud bread. The garlicky, buttery goodness is the perfect accompaniment to these roll-ups, especially when you scoop up that extra marinara sauce. It’s like a cozy Italian feast, but with a keto twist!
How to Store Keto Sausage Lasagna Roll-Ups
If you’re lucky enough to have leftovers (which is always a pleasant surprise!), storing them properly ensures that you can enjoy that deliciousness all over again. To keep the Keto Sausage Lasagna Roll-Ups fresh, start by letting them cool completely at room temperature. This prevents condensation from building up inside the storage container, which could make the roll-ups soggy. Once they’ve cooled, transfer the roll-ups into an airtight container and store them in the refrigerator. They’ll last for up to 3 days, and the flavors will continue to meld together, making them just as tasty the next day!
For longer storage, you can freeze the roll-ups. After assembling them but before baking, wrap each roll-up tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or bag. This way, you can bake them fresh whenever you want. When you’re ready to eat, simply thaw in the fridge overnight, then bake them as instructed. If you’re freezing after baking, just be sure to let the roll-ups cool down before wrapping them up for the freezer.
When reheating, you’ll want to do so gently. Pop them in the oven at 350°F (175°C) for about 15 minutes or until heated through, covering them with foil to avoid drying out the cheese. Whether fresh, stored, or frozen, each bite will remind you of that warm, comforting homemade meal you can’t wait to revisit!
Conclusion
And there you have it – the ultimate Keto Sausage Lasagna Roll-Ups that are sure to become a staple in your kitchen. From the creamy ricotta to the savory sausage and that irresistible bubbly mozzarella, each bite brings comfort, flavor, and a little bit of indulgence, all while staying true to your low-carb lifestyle. It’s a dish that’s not only delicious but versatile enough for any occasion. Whether you’re having a cozy night in or hosting friends for a meal, these roll-ups are bound to impress.
I hope you’ve enjoyed reading through this recipe as much as I’ve enjoyed sharing it with you! If you give it a try, I’d love to hear what you think. Got any tweaks or little secrets of your own that make these roll-ups even more special? Drop a comment and let’s chat! And if you have any questions or need some tips along the way, feel free to reach out. I’m here to help!
Happy cooking, and here’s to many more tasty meals ahead!
Keto Sausage Lasagna Roll Ups
Description
Savory, spiced sausage wrapped in tender, keto-friendly lasagna noodles, all smothered in rich, melted cheese and a zesty marinara sauce. Each bite is a perfect blend of flavors, creating a satisfying, low-carb twist on a classic comfort dish.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C).
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Slice the zucchini lengthwise into thin strips, about 1/8-inch thick.
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Lay the zucchini strips flat on a baking sheet lined with paper towels to draw out excess moisture.
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Sprinkle a small amount of salt on the zucchini strips and let them sit for about 10 minutes.
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After 10 minutes, blot the zucchini strips with paper towels to absorb any remaining moisture.
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In a large skillet, heat the olive oil over medium heat.
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Add the Italian sausage to the skillet, breaking it up into small crumbles as it cooks.
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Cook the sausage for about 7-10 minutes, or until it is browned and fully cooked.
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Remove the skillet from the heat and set it aside to cool slightly.
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In a large mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, eggs, garlic powder, onion powder, dried oregano, and dried basil.
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Stir the mixture until all ingredients are well incorporated and smooth.
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Once the sausage has cooled slightly, stir it into the cheese mixture, blending it thoroughly.
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Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
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Take each zucchini strip and place a generous amount of the sausage and cheese mixture along one edge of the strip.
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Roll the zucchini strip up tightly around the filling, creating a roll-up.
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Place each zucchini roll-up seam side down in the prepared baking dish.
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Continue rolling and placing the zucchini strips in the dish until all strips are filled and rolled.
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Once all roll-ups are in the dish, pour the remaining marinara sauce over the top of the roll-ups, making sure each one is covered.
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Sprinkle the remaining shredded mozzarella cheese evenly over the top of the marinara sauce.
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Cover the baking dish with aluminum foil and bake for 25 minutes.
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After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
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Remove the dish from the oven and let it cool for a few minutes before serving.
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Garnish with fresh basil leaves just before serving to add color and flavor.
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Serve the keto sausage lasagna roll-ups hot and enjoy!
Note
- For a crispier texture, you can roast the zucchini strips in the oven at 400°F (200°C) for 5-10 minutes before assembling the roll-ups. This helps reduce excess moisture.
- If you're looking to add more flavor, you can season the marinara sauce with a pinch of red pepper flakes or a splash of balsamic vinegar.
- For a richer filling, you can add a small amount of cream cheese to the ricotta mixture for a creamier texture.
- If you don't have fresh basil, dried basil can be used as a substitute in both the filling and the garnish.
- To make this recipe even more keto-friendly, opt for a sugar-free marinara sauce.
