Keto Italian Beef Roll Lasagna
You don’t need pasta to make a great lasagna! As crazy as it seems, this lasagna has all the yummy parts without the carbs. Pick up sliced Italian roast beef at your grocery store to make the lasagna rolls. Each slice of roast beef is filled with a buttery filling of hot spinach and a smear of ricotta cheese. All the lasagna rolls are blanketed in a melted layer of mozzarella and parmesan cheeses. After baking the dish in your oven, you have the perfect Keto lasagna that’s beefy and bubbling with cheese. Pair the lasagna rolls with your favorite Keto side dish or let them fully cool before storing in meal prep containers. This recipe is also featured in the Carb Manager Beef Lasagna Rolls With Red Wine Mushrooms And Spinach.
How to Make It
Step 1
Melt the butter in a wide pan over low heat on the stove. Cook whole spinach leaves in the butter with minced garlic. Continually stir until the spinach leaves turn bright green and fully wilt. Set the pan of cooked spinach aside for later.
Step 2
Turn on the oven to preheat to 350 degrees. Spread the marinara sauce across the base of a glass 13×9 baking dish. Create the first lasagna roll by laying down a 2-ounce, thick-sliced piece of roast beef horizontally. Spread a ½ TB of ricotta cheese on the left side of the roast beef. Arrange about 1 TB of the spinach filling over the ricotta cheese.
Step 3
Roll the lasagna roll up by starting at the side with the filling. Once the roll is completed, place the finished roll in the marinara sauce with the seam tucked under the roll. Repeat the filling process for all 8 lasagna rolls (or 2 rolls per serving). Sprinkle the italian seasoning and oregano over the lasagna rolls. Spread the shredded mozzarella and finally the grated parmesan over the rolls as well.
Step 4
Cover the baking dish with aluminum foil and bake in the oven for 35 minutes. Then, bake the dish for an additional 15 minutes uncovered. If you want cheese with an extra browned top, you can bake for additional minutes under your broiler to your preference. Serve 2 rolls per serving while they’re hot and gooey.
Ingredients
- Unsalted Butter
1 tablespoon
- Spinach
5 ounce
- Garlic
1 teaspoon
- Marinara Or Spaghetti Sauce Commercially Prepared
2 tablespoon
- Roast beef lunchmeat
1 lb
- Ricotta cheese, whole milk
4 tbsp
- Italian Seasoning
¼ teaspoon
- Oregano, Dried
⅛ teaspoon
- Mozzarella cheese, whole milk
0.5 cup, shredded
- Parmesan cheese, fresh (hard)
1 tbsp, grated