Keto Lasagna with Egg Wraps
This protein-packed keto lasagna uses egg wraps instead of pasta for a low-carb, cheesy comfort food classic. Perfect for meal prep or a satisfying family dinner.
Ingredients
- 6 egg wraps store-bought or homemade
- 1 pound ground beef or Italian sausage or a mix of both
- 1 cup ricotta cheese full-fat
- 1 egg for ricotta layer
- 1 ½ cups shredded mozzarella cheese freshly grated preferred
- ¼ cup grated Parmesan cheese
- 1 ½ cups sugar-free marinara sauce
- 1 teaspoon Italian seasoning or a mix of oregano, basil, and thyme
- 1 tablespoon olive oil for cooking
- 2 cloves garlic minced, optional
- ½ onion chopped, optional
- to taste salt and black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add onion and garlic if using, then cook until fragrant.
- Add ground beef or sausage and cook until browned. Drain excess fat.
- Stir in marinara sauce and simmer for 5–7 minutes. Season with salt, pepper, and Italian seasoning.
- In a bowl, mix ricotta cheese with egg, a pinch of salt, pepper, and a bit of Italian seasoning until smooth.
- Spread a spoonful of meat sauce in the bottom of a 9x13" baking dish.
- Add a layer of egg wraps to cover the bottom.
- Spread a portion of the ricotta mixture, followed by meat sauce and shredded mozzarella.
- Repeat layers (egg wraps, ricotta, meat sauce, mozzarella) until 3 layers are completed, ending with meat sauce and topping with mozzarella and Parmesan.
- Bake uncovered for 25–30 minutes until bubbling and golden on top.
- Cool for 10 minutes before slicing to help the layers set.
Notes
You can double the recipe and freeze one batch for later. To freeze, wrap tightly in foil and label. Thaw overnight and bake at 350°F for 35–40 minutes. Add vegetables like spinach or mushrooms between layers for extra flavor. Swap cheeses or add pesto to customize. Keeps in the fridge for up to 5 days.