Keto Cannelloni/Rolled Lasagna

Total Time: 45 min = 20 min (prep), 25 min (cook)
Yields: 9x13-inch pan
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/Bl-4jkklBdo/

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Sauce:

• 1 lb ground beef, optional
• Rao’s marinara sauce (or preference)

Filling (cooked):

• 1 Tbsp olive oil
• 1 clove garlic, minced
• 8-10 oz spinach

Filling:

• 8 oz ricotta cheese
• 1 large egg
• grated parmesan, to taste
• salt and pepper, to taste
• nutmeg, to taste (optional)

Assembly:

• 1/2 - 1 batch keto pasta test 3, cut to lasagna sheets
• melting cheese of choice, to taste
• fresh basil, chopped, to taste (optional)

Directions:

1. Preheat oven to 350 F / 177 C.
2. Line a 9x13” pan with foil (pan should have decent height and not flat).
3. Brown ground beef, mix with marinara sauce, and set aside.
4. Wilt spinach, and sauté with minced garlic. Let cool while making the rest of the filling.
5. Rough chop the spinach.
6. Mix together, ricotta cheese, egg, parmesan cheese, salt and pepper, nutmeg, and spinach.
7. Pour 1/2 of the ground beef sauce on the bottom of the baking pan.
8. Spread the ricotta mixture on the lasagna sheets, and roll up like a cigar.
9. Line up the cannellonis on top of the sauce.
10. Pour over the top with remaining sauce.
11. Cover the baking pan with foil, and bake for 20-25 min.
12. Remove foil, scatter melting cheese (I used burrata), and bake until cheese is golden and bubbly. Serve with fresh basil.

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Notes:
You can use any baking pan that will hold the sauce, and not spill over. Glass should work, and you probably won’t need the foil underneath. I used foil because my pan is leaky 🙈 I used a 1/2 batch of keto pasta, and the remainder made 4 bunches of fettuccini that we enjoyed later.