Lasagna Fathead Roll

About

You don’t have to give up your favorite classic pasta dish for keto! Simply replace the lasagna pasta with the keto-friendly Fathead dough! Your lasagna sauce and cheese are all still there. This recipe is bulked up with spinach. However, you are welcome to add in animal proteins or other ingredients you enjoy in your lasagna.

*Please note this recipe requires you to have a batch of Carb Manager Fathead Dough prepared in advance.

Ingredients

6 servings low carb fathead dough
¼ cup marinara or spaghetti sauce commercially prepared
1 teaspoon basil, dried
6 tablespoon ricotta cheese, whole milk
¼ cup, shredded parmesan cheese
1 ounce spinach
¼ tablespoon butter
¼ cup, shredded mozzarella cheese

Instructions

Please have 1 full recipe (6 servings) of Carb Manager Fathead Dough prepared and COLD. You will need to make this dough 1 day in advance of preparing the recipe here.
When you are ready to prepare your lasagna roll, preheat an oven to 350 degrees and line a sheet tray with parchment paper. On a clean, large sheet of parchment paper, roll out your fathead dough into a oval or rectangular shape about ¼ inch thick. The edges don’t have to be perfectly even, but the shape is important.
Spread the marinara sauce over your dough, leaving about 1 inch of space from the edges. Sprinkle the basil over the sauce. Then, roughly spread your ricotta over the marinara.
Sprinkle the parmesan over your ricotta. Then, arrange the spinach on top so it covers everything.
Use the parchment paper to gently roll your lasagna roll up, long ways. Roll the dough a little tight, but not so tight that the sauce and cheese squeeze out. Place the rolled up lasagna roll on your sheet tray, and make sure to pinch together any holes that may have appeared in the dough. Melt the butter, and brush is over the top of the roll.
Bake the roll for 30 minutes. Then, arrange the mozzarella cheese over the top of the roll (this is a good time to cover any new holes that may have appeared while baking). Bake for an additional 10 minutes, or until the mozzarella is melted and slightly golden.
Slice into 6 slices and enjoy!