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Some days I just want that cozy lasagna experience without heavy carbs weighing me down. These keto sausage lasagna roll ups tick every box—they're loaded with savory sausage, rich cheese, and tons of flavor—all wrapped up in a melty cheesy shell instead of pasta. The real win? They're super quick, so I can whip one up for lunch in no time.
The first time I put these together, it was a weekend and I only had basics to work with but a huge urge for Italian. Now, they’re my top pick when I want something hearty and cozy but gotta keep it keto friendly.
Tasty Ingredients
- Parmesan cheese: brings a salty kick and sharp finish Grab a chunk and shred at home for boldest flavor
- Cream cheese: helps everything stick together and makes the filling silky For easier mixing, let it soften first
- Chopped onion: adds subtle sweetness and balances out the sausage Pick firm onions with no mushy spots
- Ricotta cheese: makes the filling extra creamy and classic, just like old school lasagna Full-fat varieties give a richer vibe but use whatever you’ve got
- Shredded mozzarella cheese: turns into bubble cheese wraps for rolling It’s fine to use the bagged kind but shred fresh for best melt
- Italian ground sausage: the star for big flavor and spice Go for sausage that shows off lots of seasoning and decent quality
Simple Instructions
- Let Cool and Serve:
- Slide your roll ups onto a plate and let them rest for a bit so the cheese gets crispy and holds its shape. Sprinkle on more parmesan if you want and dig in while they’re warm.
- Fill and Roll:
- Once the cheese circles have cooled for a minute, scoop some sausage filling down the middle of each. Use your fingers or a spatula to gently flip the sides over the filling and roll them up.
- Prepare and Bake the Mozzarella Circles:
- Set your oven to 400 degrees. Spread eight piles of mozzarella cheese onto parchment-lined trays, shaping each into a circle about 4–5 inches wide. Bake for 6–8 minutes until they’re golden at the edges and starting to crisp up. These act as your “noodle” wrappers.
- Blend in the Cheeses:
- Turn the stove off. While it’s still warm, add softened cream cheese into the sausage mix and stir until super smooth. Next, toss in ricotta and parmesan and mix until it’s all nicely combined. Let things cool a tad so the mozzarella isn’t melted right away when you add the filling.
- Cook the Sausage and Onions:
- Add Italian sausage and chopped onion to a big pan on medium-high. Let everything cook together for about 5–7 minutes—wait till the sausage loses its pink and onions are soft and clear. Pour off extra fat at the end so the mix isn’t greasy.
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For me, ricotta totally makes these—the filling turns out so smooth and never heavy. My kids ask for them every week and honestly, I’m fine with that since they’re dead simple to throw together.
Storage Tips
Keep any leftover roll ups sealed tight in a container in your fridge—they stay fresh for about three days. When you’re ready to eat, warm them in the microwave in short spurts or slide them into a 300-degree oven till hot. They freeze great too. Just wrap up portions and let them thaw before heating up.
Swap-Outs
Wanna lighten it? Try ground turkey or chicken sausage. If you’re skipping dairy, plant-based cream cheese and mozzarella totally work—the texture’s a bit different but still tasty. You can use shallots instead of yellow onions for softer flavor or toss in red pepper flakes for extra spice.
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Serving Ideas
Love them straight up, but a crisp salad or roasted broccoli on the side makes it a crowd-pleaser. Wanna go full Italian? Add a drizzle of sugar-free marinara on top. Heavenly.
Story Behind the Dish
Lasagna’s a real Italian comfort food classic—famous for those layers and baked goodness. Nowadays, more folks want low-carb eats, so switching out noodles for cheese wraps is a clever trick to keep these fan favorites alive and just as tasty.
Common Recipe Questions
- → What stops the cheese circles from getting stuck?
Line your pan with parchment paper before baking so the mozzarella comes off easily and won't give you trouble.
- → Can I swap out the sausage for another protein?
Totally! If you want, ground beef or turkey also works great instead of Italian sausage for a change of taste.
- → How can I make sure the wraps stay crunchy?
Let the rolls cool for a bit after you make them. This way, the cheese shell firms up and keeps your filling snug.
- → Which cheese should I grab for melting into the wraps?
Go for shredded mozzarella since it melts fast and gets perfectly crispy. Skip the bagged stuff with weird stuff added—it won't melt as nicely.
- → Will these hold up for make-ahead lunches?
Yep, they're perfect for prepping in advance. Just chill them and pop back in the oven for a quick reheat when you’re ready to eat.