Lasagna Rolls

These Lasagna Rolls are so easy to make. I keep a large batch in the freezer for an easy dinner for one at home!

Lasagna Rolls

1 lb grass fed beef
1/4 tsp Celtic sea salt
1/8 tsp black pepper
1 cup chopped onion
1/2 cup chopped mushrooms
1 14.5-oz can crushed tomatoes
1 1/2 tsp chopped garlic, divided
1/2 tsp Italian seasoning
1 1/2 cups ricotta cheese
1 egg
1/8 tsp ground nutmeg
24 small cabbage leaves
1 1/2 cups freshly shredded mozzarella cheese

Preheat oven to 375 degrees. Bring a large pot of water to a boil, place whole leafs of cabbage in the water. Boil for 5-7 minutes or until tender. Drain and set aside.

Bring a large skillet to medium-high heat on the stove. Add meat, onions, mushrooms, and season with 1/8 tsp salt and pepper. Cook and crumble until no longer pink, about 5 minutes.

Reduce heat to low. Add crushed tomatoes, 1 tsp. garlic, and Italian seasoning to the skillet. Stirring occasionally, simmer for 10 minutes. Set aside.

Meanwhile, in a bowl, ricotta cheese, egg, nutmeg, remaining 1/8 tsp salt, and remaining 1/2 tsp garlic. Mix well and set aside. Spray a 12-cup muffin pan with nonstick spray. Press a cabbage leaf into the bottom and up along the sides of each cup of the pan. Evenly distribute about half of the ricotta mixture among the cups, smoothing the surfaces with the back of a spoon.

Evenly distribute a few TBS of the meat mixture into cabbage leaves, top each meat layer with 1 TBS mozzarella cheese, then ricotta mixture. Roll up the cabbage by tucking in the sides and then rolling into a “cabbage roll.” Place rolls into a casserole dish.

Bake in the oven until cheese has melted, about 10 minutes. Allow to cool, carefully transfer to a plate, and enjoy!

MAKES 12 SERVINGS
PER SERVING: 145 calories, 3g carbs, 1.25g fiber

HOMEMADE RICOTTA

Making homemade ricotta is VERY easy. I have a slow cooker recipe for organic ricotta in my cookbook The Art of Healthy Eating Slow Cooker. Homemade ricotta topped with my homemade marinara sauce (also in The Art of Healthy Eating Slow Cooker) is one amazingly easy side dish or snack!

Click HERE to get your copy. 

Thank you all for your love and support! It means the world to my family to be able to work from home and take care of my boys.

Lasagna Rolls

 

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About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 15 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Keto.". Click here for Keto. http://amzn.to/2EfrECi Click here for our new Keto Courses: http://keto-adapted.com/school/

8 Comments

  • Beadbug says:

    If you are going to freeze these do you just make them up and cook then freeze or do you freeze after putting them together without cooking? I am making some for dinner right now and they smell wonderful.

  • I freeze mine before I bake them. I hope you enjoy them!

  • Heather says:

    I know this is an older post however have question about serving information. Says makes 12 servings so that means 2 rolls per serving? Is nutritional breakdown for this recipe or another recipe says per serving (1 muffin)?

  • Jamie says:

    You mention in the instructions spinach-ricotta mix do you mean just ricotta mixture? Thank you!

    • cemmerich says:

      Yes, you can just use ricotta. 🙂

      • Jamie says:

        Ok great thanks! Do you typically add in spinach – just didn’t see that listed as an ingredient. but I love spinach so would love to add if it works!