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prep time
12 min
cook time
55 min
ready time
1 h 7 min
Low Carb Beef Lasagna Rolls w Red Wine Mushrooms and Spinach
You can have the perfect Keto meal prep or family-style dinner ready in about 1 hour! Thick slices of Italian roast beef are filled with whole milk ricotta cheese and a buttery spinach filling. After each slice is rolled up, it’s layered in a baking dish with just the right amount of marinara sauce and load of melted cheese. Served on the side is a one-skillet recipe of saucy mushrooms and more spinach. A simple combo of red wine vinegar and worcestershire sauce lightly caramelizes the mushrooms and makes a complementary sauce to dress the vegetables. Keto or not, the whole family will enjoy the beefy lasagna. You can include more Keto side dishes for a low carb meal, or add on side dishes other family members will enjoy.
Keto Modifications
You can make simple substitutions to this recipe to fit your tastes or personal needs. If you don’t like beef lasagna, try chicken or turkey! You can substitute the roast beef with thin slices of deli chicken or turkey from your grocery store. Plus, the flavors still pair well with marinara and spinach filling. You can substitute the shredded mozzarella with shredded gouda or provolone cheese for a creamier topping. For a fresher Keto meal, make the Carb Manager Keto Marinara Sauce from scratch.
I Want A Bigger Meal
If you have carbs to spare, you can include other Keto vegetables with the mushroom and spinach side dish to make a more filling meal. Cook chopped zucchini or eggplant with the mushrooms before tossing in your spinach. If you’d rather include more greens, you can cook hearty kale or cabbage in the mushrooms with their sauce. Make sure to include any extra ingredients you add in your food log to ensure accurate nutrition logging.
Jessica L.
Net Carbs
6 g
Fiber
2.1 g
Total Carbs
8.5 g
Protein
31.8 g
Fats
16.3 g
306 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Unsalted Butter
1 tablespoon
Spinach
5 ounce
Garlic
1 teaspoon
Marinara Or Spaghetti Sauce Commercially Prepared
2 tablespoon
Roast beef lunchmeat
500 g
Ricotta Cheese
4 tablespoon
Italian Seasoning
¼ teaspoon
Oregano, Dried
⅛ teaspoon
Mozzarella Cheese
½ cup, shredded
Parmesan Cheese
1 tablespoon, grated
Unsalted Butter
1 tablespoon
Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D
8 ounce
Red Wine Vinegar
2 teaspoon
Worcestershire Sauce
1 teaspoon
Spinach
5 ounce
Salt
⅛ teaspoon
Black Pepper
⅛ teaspoon
Recipe Steps
steps 7
1 h 7 min
Step 1
Melt the butter in a wide pan over low heat on the stove. Cook the first amount of 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 13x9 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. Set the dish aside to cool for 5 minutes before serving.Step 5
While the lasagna is baking, make the side dish. Slice the mushrooms thin and combine them with the second amount of butter in the same pan from Step 1. Heat the pan over low heat and toss the mushrooms in the melted butter. Pour the red wine vinegar in the pan and cover the mushrooms with a lid. Let the mushrooms simmer in the red wine vinegar over low heat for 3-4 minutes.Step 6
Pour the worcestershire sauce in the pan and leave the lid off as you continue simmering the mushrooms. Let the pan simmer openly over low heat until the liquid reduces and the mushrooms lightly caramelize in the sauce. Then, take the pan off the heat and stir in the final amount of spinach, salt, and pepper. Stir the ingredients together until the steam from the mushrooms naturally wilts the spinach.Step 7
Serve 2 lasagna rolls with about 2 ounces of mushrooms and spinach. You can enjoy the meal hot at the dinner table, family-style. You can also let the ingredients cool before storing the servings appropriately in meal prep containers.
Comments
Skyler 3 years ago
This was a very good recipe. The mushroom/spinach side was delicious! The only thing I would add is more seasoning to the roll up/mixture. Next time I make this I will not be cooking the roll ups as long. The meat started to get a little tough. Overall though, this recipe has a lot of potential to be AMAZING