Keto Spinach Cheese Rolls Recipe

Fusion cuisine · 1020 calories

Keto Spinach Cheese Rolls recipe

About this recipe

A delicious keto-friendly dinner featuring spinach and cheese rolled in low-carb noodles, baked to perfection with a creamy sauce. Perfect for solution seekers looking for a satisfying vegetarian meal.

Ingredients

  • 100 g Milky Mist Cooking Unsalted Butter
  • 200 g Peeled Sambhar Onion By Urban Harvest
  • 125 g Red Bell Pepper
  • 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
  • 200 g Old Hill Parmesan Cheese
  • 30 Pieces Dr.Hen Table White Egg 30 Pcs
  • 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
  • 250 g Zucchini Green
  • 400 Ml Kara Coconut Cream
  • 100 g Baby Spinach
  • 200 g Go Cheese Pizza Mozzarella & Cheddar Diced Cheese
  • 300 g Nutty Yogi Almond Flour (With Skin)
  • 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
  • 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder
  • 500 g Pastazara Lasagne Gialle

Instructions

  1. 1. Preheat the oven to 375°F (190°C).
  2. 2. Saute 2 cups of spinach in 3 tablespoons of butter over medium heat until wilted and tender, about 2 minutes. Set aside.
  3. 3. Cook 8 zucchini noodles according to package directions. Cool them in a large bowl of cold water and set aside.
  4. 4. Saute 1/2 cup finely chopped onion and 1/4 cup diced red pepper in 3 tablespoons of butter until tender, about 5 minutes.
  5. 5. In a large bowl, combine the cooked spinach, sauteed onion and red pepper, 1 1/2 cups shredded mozzarella cheese, 3/4 cup ricotta cheese, 1/2 cup grated parmesan cheese, and 1 egg. Mix well and set aside.
  6. 6. In a saucepan, melt 1/4 cup butter over medium heat. Stir in 1/4 cup almond flour, 1/2 teaspoon salt, and 1/4 teaspoon paprika. Gradually add 1 cup unsweetened almond milk and 1 cup coconut cream, stirring constantly. Add the remaining 1/4 cup grated parmesan cheese and bring to a boil. Cook until thickened, about 3 minutes. Remove from heat.
  7. 7. Remove the lasagna noodles from the water and pat them dry with paper towels.
  8. 8. Spread about 1/2 cup of the spinach mixture evenly over each noodle. Roll each noodle up tightly, starting at the short end.
  9. 9. Spread a small amount of the prepared sauce on the bottom of a buttered 2-quart rectangular baking dish.
  10. 10. Place the rolled noodles seam-side down in the dish. Spoon the remaining sauce evenly over the rolls.
  11. 11. Sprinkle the rolls with the remaining 1/2 cup shredded mozzarella cheese.
  12. 12. Bake in the preheated oven for 30 to 35 minutes, or until hot and bubbly. Serve warm.