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

  • - Truffle Butter
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • - Bazachi Arla Pro Mozzarella Professional Grated Cheese
  • 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
  • - Dolls House Miniature Handmade Parmesan Cheese Wheel
  • Pack Tray Of 30 Medium Free Range Eggs
  • 60G Terre Exotique Cheeselovers Pepper, 60G
  • NaN Unsweetened Almond Beverage
  • 300ml British Creme Fraiche
  • 600G Picard-Organic Courgette Slices
  • 395G D'Aucy Chopped Spinach
  • 200G All Things Butter Unsalted Butter
  • - The Cheese Lady Appenzeller Edel-Wurzig Classic Swiss Cheese
  • 1 kg Sicilian Ricotta Cream Sac A Poche - 1Kg - Marco Alimentari
  • 1 Bunch Spinach Fresh 1 Bunch
  • 15 X 20G Mini Babybel Light Cheese Snacks
  • 500 G Ktc Pure Butter Ghee
  • NaN Old India Blanched Ground Almond Flour
  • - Tata Salt

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, about 2 minutes. Set aside.
  3. 3. Slice 8 courgettes into thin strips to replace the lasagna noodles. 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 pepper. Gradually add 1 cup unsweetened almond milk and 1 cup light 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 courgette strips from any excess moisture and pat them dry with paper towels.
  8. 8. Spread about 1/2 cup of the spinach mixture evenly over each courgette strip. Roll each strip up tightly, starting at one 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 courgette strips 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.