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Sometimes you want all the cozy flavors of lasagna without the heavy noodles, right? These keto sausage roll ups have everything—savory sausage, dreamy cheese, and big flavors—snuggled inside cheesy rounds instead of pasta. They're super quick, so you can whip them up anytime your lunch cravings hit.
The first time I made these was a lazy Saturday, just using whatever was left over and craving something Italian. Now I throw them together whenever I want warm, comforting food without ditching keto.
Tasty Ingredients
- Ricotta cheese: brings a smooth, classic taste. Whole milk’s best, but any kind works
- Ground Italian sausage: packs that punchy, herby flavor. Try to find a sausage loaded with visible spices
- Parmesan cheese: gives a salty kick at the end. Grate it yourself if you want max flavor
- Cream cheese: makes everything extra silky and pulls the filling together. Let it soften so it blends easy
- Shredded mozzarella: becomes your cheesy wraps. Freshly grated melts a little better but any will do
- Diced onion: a little sweetness that mellows out the sausage. Firm onions with smooth skin are what you need
Easy Step Guide
- Let Cool and Serve:
- Move your finished roll ups to a plate to cool a bit more. The cheese crisps while they sit, helping them keep that roll up shape. Sprinkle on some extra parmesan and dig in—best when still a little warm.
- Fill and Roll:
- Take your cheese circles from the oven and let them rest one minute so they set up. Put a line of sausage filling straight down the middle of each one. Carefully fold both sides over the filling to make a tidy roll up, using your spatula or your hands.
- Make the Mozzarella Circles:
- Cover a baking pan with parchment. Scoop eight even piles of mozzarella a few inches apart, and shape them into circles about four or five inches wide. Bake at 400°F for about six to eight minutes—edges should turn golden and a little crisp. Those will be your cheesy “noodle” wraps.
- Stir in the Cheeses:
- Kill the heat under your pan. With sausage and onions still steaming, toss in cream cheese and mix till smooth. Stir in ricotta and parmesan next, until it’s a creamy, even filling. Set aside to cool so your wraps don’t get too melty right away.
- Brown Sausage and Onions:
- Fire up a large skillet over medium-high, then toss in sausage and diced onion. Cook five to seven minutes until meat is crumbly and onions look see through and soft. You want everything browned up. Get rid of any grease in the pan.
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Ricotta totally steals the show for me—it keeps everything creamy without weighing it down. My kids beg for these every week, and I'm all for it because they're just that simple.
Keeping It Fresh
Pop leftovers into a sealed container and stick them in the fridge—they’re good for up to three days. Heat them up by microwaving in quick bursts or pop them back in the oven at 300°F till hot. You can freeze them too, just wrap each one separately and thaw before reheating.
Swaps and Alternatives
Ground turkey or chicken sausage works if you want a lighter taste. Dairy-free cheese and cream cheese swap in just fine—texture's a tad different but still delish. Try shallot instead of regular onion if you want a softer flavor or toss in some red pepper flakes for extra kick.
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Serving Ideas
These are tasty on their own, but toss a crisp green salad or some roasted broccoli on the side and dinner feels complete. Want more Italian flair? Pour on a little sugar-free marinara.
Tradition and Inspiration
Classic Italian lasagna is all about hearty, baked layers and big comfort. With keto and low carb trending, swapping out pasta for melted cheese wraps helps you get all those familiar, rich flavors—just with a clever twist.
FAQs About the Recipe
- → How do I stop the cheese circles from sticking?
Just lay down some parchment paper under the mozzarella to keep everything from getting glued to the pan. Makes clean-up easy, too.
- → Is it possible to swap out sausage for another protein?
Definitely. Ground beef or turkey both work great if you're not into sausage or want to try something new.
- → Any tricks for keeping the rollups crunchy?
Let them hang out a bit after baking instead of rolling right away. That way the outside gets nice and crispy but still holds the filling.
- → What’s the top cheese for the wraps?
Mozzarella you shred yourself melts best for getting those crispy edges. Skip bagged cheese—extra stuff in there keeps it from melting right.
- → Can I make these ahead for meals later?
For sure. Stash them in the fridge and when you’re ready, heat them for a few minutes in the oven so they're just like fresh.