Beef Lasagna Rolls w Red Wine Mushrooms and Spinach

About

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.

Ingredients

1 tablespoon unsalted butter
5 ounce spinach
1 teaspoon garlic
2 tablespoon marinara or spaghetti sauce commercially prepared
1 pound roast beef slices
4 tablespoon ricotta cheese
¼ teaspoon italian seasoning
⅛ teaspoon oregano, dried
½ cup, shredded mozzarella cheese
1 tablespoon, grated parmesan cheese
1 tablespoon unsalted butter
8 ounce brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
2 teaspoon red wine vinegar
1 teaspoon worcestershire sauce
2 ounce spinach
⅛ teaspoon salt
⅛ teaspoon black pepper

Instructions

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.
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.
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.
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.
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.
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.
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.