Try these keto, gluten-free, ‘roll ups’ the next time you are craving lasagna. These are guilt free and trust me, you won’t miss the pasta. Serves 2 as a main or 4 as a small side.

INGREDIENTS:

4-6 zucchinis, sliced thin on the mandolin into 1/8” long slices 
Salt
1 (16oz) container of ricotta (sub plant-based cheese)
1¼ cup parmesan cheese, freshly grated and ½ cup reserved for topping (sub plant-based cheese)
1 egg
2 cloves of garlic, finely chopped
1 tsp JF Spicy Salt
½ tsp fresh cracked black pepper
¼ tsp dried thyme
¼ tsp crushed red chili pepper flakes
¼ cup fresh basil, chopped
2 cup marinara sauce
½–1 cup mozzarella cheese, freshly grated (sub plant-based cheese)
Italian parsley, freshly chopped

PROCESS:

Preheat the oven to 400º. After slicing your zucchinis, lay them flat on a layer of parchment paper and salt them. This will help drain any excess water from the zucchini.

 

In a medium bowl, combine the ricotta, parmesan cheese, egg, garlic, JF Spicy Salt, fresh cracked black pepper, thyme, crushed red chili pepper flakes, and basil. Mix well until combined.

Spread 1 cup of marinara sauce on the bottom of a large baking dish and set to the side. Using your finger, slide the excess water off of the zucchini slices. Take about 1 Tbsp of the ricotta mixture and spread it evenly down the zucchini slice. Roll them up carefully and place the rolls standing up next to each other in the sauce lined baking pan. Drizzle the remaining 1 C of marinara sauce over the tops of the rolls. Sprinkle a layer of grated mozzarella on top of this.

 

Bake until the top is bubbly and melty about 25-30 minutes. Top with parmesan and freshly chopped Italian parsley.