These Keto Lasagna Roll Ups are a cozy, satisfying twist on a classic comfort-food favorite. Lightened up and gluten-free by using zucchini in place of pasta, they still deliver creamy ricotta, melty mozzarella, and tangy marinara in each cheesy bite. This version uses just a handful of pantry-friendly ingredients and comes together quickly for a weeknight dinner or a make-ahead meal that reheats beautifully.

Why you’ll love this recipe

It’s simple, comforting, and low in carbs without skimping on flavor. Each roll is a neat package of seasoned ricotta and cream cheese, studded with parmesan and finished with lots of marinara and mozzarella on top. The texture is rich and familiar, and slicing into the tray to reveal perfect spirals makes it as pretty as it is delicious.

Ingredients

Use these exact amounts; they’ve been tested to give you the best balance of creaminess, seasoning, and saucy coverage for the zucchini ribbons.

4 zucchini, medium to large
3 cups sugar-free marinara sauce
15 ounces ricotta cheese
8 ounces cream cheese
1 ½ cups shredded mozzarella cheese
1 ½ cups grated parmesan cheese
2 large eggs
4 teaspoons dried Italian seasoning
1 teaspoon garlic powder
½ teaspoon crushed red pepper, optional
Salt, to taste

Equipment you’ll need

Baking sheet or roasting pan
Serrated peeler or mandoline
Mixing bowl
9×13-inch baking dish (or similar)
Spoon or small offset spatula
Paper towels

Prep and assembly overview

The process is straightforward: thinly slice zucchini into long ribbons, dry them, make a creamy cheese filling, roll the filling into the zucchini ribbons, nestle them in a sauced baking dish, top with extra sauce and cheese, then bake until bubbling. Follow the step-by-step directions carefully for consistent, satisfying results.

Step-by-step directions

Preheat the oven and prepare the dish. Set your oven to 375°F (190°C). Pour about 1 cup of the sugar-free marinara sauce into the bottom of a 9×13-inch baking dish and spread it into an even layer. This will prevent the roll ups from sticking and give them a saucy base.
Slice the zucchini into ribbons. Using a serrated vegetable peeler or a mandoline, slice each of the 4 zucchini lengthwise into thin, long ribbons about 1/16 to 1/8 inch thick. Continue until you reach the seedy center; discard the seedy cores or save them for another use. Aim for uniform thickness so rolls cook evenly.
Dry the zucchini ribbons. Lay the zucchini ribbons on several layers of paper towels or a clean dish towel. Sprinkle a little salt over them and gently press with more paper towels to remove excess moisture. Drying the ribbons prevents a watery final dish and helps them roll without tearing.
Make the cheese filling. In a medium mixing bowl combine 15 ounces ricotta cheese, 8 ounces cream cheese (softened for easy mixing), 1 ½ cups grated parmesan cheese, 2 large eggs, 4 teaspoons dried Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon crushed red pepper if using, and a pinch of salt to taste. Stir until the mixture is smooth and evenly seasoned. The eggs bind the filling so it stays together during baking.
Assemble the roll ups. Lay one zucchini ribbon flat on your work surface. Place approximately 2 to 3 tablespoons of the cheese filling near one short end of the ribbon. Spread the filling into a thin strip, leaving a small border at the edges. Roll the zucchini ribbon tightly over the filling to form a neat spiral. Place the completed roll seam-side down into the prepared baking dish on top of the marinara base. Repeat this process with remaining zucchini ribbons and filling, arranging each roll snugly in the dish. If you end up with extra filling, spoon small dollops between rolls or top the rolls; if you have extra ribbons, make more rolls to fill the pan.
Top with sauce and cheese. Pour the remaining 2 cups of sugar-free marinara sauce evenly over the arranged roll ups, covering each roll so they remain moist during baking. Sprinkle 1 ½ cups shredded mozzarella cheese evenly over the top, followed by any remaining parmesan if you like a cheesier crust.
Bake until bubbly and golden. Place the baking dish on the center rack of your preheated oven. Bake for 25 to 30 minutes, or until the sauce is bubbling around the edges and the cheese is melted and golden on top. If you want a more pronounced golden-brown finish, switch to broil for 1 to 2 minutes—watching closely—to avoid burning.
Rest before serving. Remove the dish from the oven and allow the roll ups to rest for 5 to 10 minutes. Resting helps the filling set so the rolls hold their shape when you serve them. Use a spatula to transfer each roll to plates, spooning some of the saucy pan juices over them.

Make-ahead and storage tips

To prepare in advance: Assemble the roll ups in the baking dish, cover tightly with plastic wrap, and refrigerate up to 24 hours. Add an extra 5–10 minutes to the baking time if baking from chilled.
To freeze: Assemble and place in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking. Bake from thawed as directed, adding a few extra minutes if needed.
Leftovers keep well in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in the oven at 350°F (175°C) until warmed through, about 10–15 minutes, or microwave individual servings for 1–2 minutes.

Serving suggestions

These Keto Lasagna Roll Ups pair beautifully with a crisp green salad, roasted vegetables, or a light cauliflower mash. A drizzle of extra marinara and a sprinkle of fresh basil or parsley brightens the plate. They’re also a handy single-serving shape if you want portion control for meal prep.

Ingredient notes and swaps

The zucchini serves as the low-carb noodle replacement. Choose medium to large zucchini for long ribbons that roll easily.
Use sugar-free marinara to keep the dish lower in carbs and to control the sweetness level. If you prefer a sweeter sauce, use a regular marinara but be mindful of carbohydrate counts.
If you’d like the filling to be tangier, increase the parmesan slightly or add a teaspoon of lemon zest to the filling mixture.
The crushed red pepper is optional but adds a pleasant kick—omit if you prefer a milder flavor.

Common troubleshooting

If your zucchini strips tear while rolling, try cutting wider strips or removing a little more of the seedy center before slicing. Slightly thicker slices are sturdier and easier to work with.
If you notice excess liquid in the pan after baking, the zucchini may not have been dried enough. Next time, press longer with paper towels or salt and let them sit for a few minutes before blotting dry.
For a firmer filling that slices cleanly, make sure the eggs are fully incorporated and give the tray a short rest after baking to allow everything to set.

Nutritional notes

This recipe focuses on lower-carb ingredients by swapping pasta for zucchini and using sugar-free marinara. The cheeses provide richness and protein, and the dish makes a filling main course. Exact nutrition will vary based on brands and portion sizes, but the dish is designed to be a satisfying, lower-carb alternative to traditional lasagna.

Final thoughts

These Keto Lasagna Roll Ups are a wonderful way to enjoy lasagna flavors with fewer carbs and less fuss. They’re attractive on the plate, practical for meal prep, and flexible enough to adapt with different seasonings or added vegetables. Make them for dinner, bring them to a potluck, or bake multiple pans to portion and freeze—either way, they’re sure to become a go-to comfort meal.

Ready to make them? Gather your zucchini and cheeses, follow the step-by-step directions above, and get ready for cheesy, saucy spirals that capture the spirit of classic lasagna in a fresh, lighter package.

Keto Lasagna Roll Ups

Thin zucchini strips rolled with a cheesy filling and baked in marinara for a low-carb lasagna twist.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 12 servings

Ingredients Equipment Method Notes

Ingredients

4 zucchini medium to large
3 cups sugar-free marinara sauce
15 ounces ricotta cheese
8 ounces cream cheese
1 1/2 cups shredded mozzarella cheese
1 1/2 cups grated Parmesan cheese
2 large eggs
4 teaspoons dried Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper optional
salt to taste and for drawing moisture from zucchini

Equipment

9x13 inch Baking Dish
mandolin or vegetable peeler
Large mixing bowl
Paper Towels
Spoon or spatula

Method

Preheat the oven to 400°F (200°C). Spread the marinara sauce evenly in a 9x13-inch baking dish.
Use a mandolin or vegetable peeler to slice the zucchini lengthwise into long, thin strips.
Lay the zucchini strips in a single layer and generously sprinkle with salt; let sit several minutes to draw out moisture, then pat dry with paper towels.
In a large bowl, combine ricotta, cream cheese, mozzarella, Parmesan, eggs, Italian seasoning, garlic powder, and crushed red pepper until smooth and well blended.
Place one zucchini strip on a paper towel, press to remove excess moisture, then place about 2 teaspoons of the cheese mixture at one end and roll up tightly, keeping the seam side down.
Arrange each roll seam-side down in the baking dish on top of the marinara, repeating until the dish is filled.
Bake for 25 minutes, or until the cheese is golden at the edges and heated through. Serve warm.