How to Make Keto Lasagna With Egg Wraps | Genius Low Carb Noodle Substitute

Keto Lasagna With Egg Wraps

yield: 12 SERVINGS

prep time: 30 MINUTES

cook time: 60 MINUTES

total time: 1 HOUR 30 MINUTES

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced (1 teaspoon)
  • 1 pound ground Italian sausage (pork, chicken, or turkey)
  • 1 pound ground beef or ground sirloin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 jars (about 48 oz. or 6 cups) keto-friendly pasta sauce
  • 1 egg, slightly beaten
  • 15 oz. full fat ricotta cheese
  • 3/4 cup parmesan cheese, grated, divided
  • 1/4 cup fresh basil, coarsely chopped
  • 4 cups (16 oz.) mozzarella cheese, shredded
  • 8 slices provolone cheese
  • 18 egg wraps, cut in half (totals 36 pieces)

Directions

1

Prepare the meat sauce:

Add olive oil to a large skillet or Dutch oven and set over medium heat. When oil shimmers, add garlic and sauté for 2 minutes.

2

Add ground Italian sausage, ground beef, salt, and pepper to the pan, and brown the meat for 8-10 minutes. When meat is no longer pink, break it into crumbles with a wooden spoon or spatula.

3

Add marinara and mix it all together. Heat through for about 5 minutes.

4

Prepare the ricotta cheese layer:

Add the egg to a medium bowl and whisk. Add ricotta, 1/2 cup Parmesan, and basil, and combine. Reserve the other 1/4 cup of Parmesan to sprinkle on top of the lasagna.

5

Compose the lasagna:

Position the oven rack in the center of the oven and preheat to 350 degrees. Lightly spray a 9 x 13-inch pan with cooking spray.

6

Cut the egg wraps in half to yield 36 pieces. Evenly spread about 1/3 of the meat sauce (about 2 rounded cups) in the bottom of the baking pan. Top with 12 pieces of overlapping egg wraps.

7

Top the egg wraps with 8 slices of provolone cheese, half of the ricotta cheese and egg mixture, and 1 1/3 cups of mozzarella cheese.

8

Top with 12 more pieces of egg wraps, 2 cups of meat sauce, remaining ricotta egg mixture, and 1 1/3 cup of mozzarella.

9

Next, layer with 12 pieces of egg wraps, the remaining meat sauce, 1 1/3 cups mozzarella, and 1/4 cup reserved Parmesan.

10

Cover with aluminum foil and bake for about 25 minutes.

11

Remove the foil and continue baking for another 15 to 20 minutes until the top starts to brown. Remove from oven, and let rest for at least 20 minutes on a cooling rack before slicing. Serve and enjoy!

Nutrition Information

Yield: 12 servings, Serving Size: 1 slice
Amount Per Serving: 603 Calories | 44.8g Fat | 10.2g Total Carbs | 0g Fiber | 4.6g Sugar | 0g Sugar Alcohol | 40.1g Protein | 10.2g Net Carbs

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48 Comments
4.2 / 10 ratings
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Have you tried making keto lasagna with egg wraps yet? We’re here to convince you to try it.

A slice of Keto Lasagna with Egg Wraps

And you thought you had to give up your favorite Italian casserole to be keto…..not anymore! Versatile egg wraps step in for sheets of lasagna noodles to create a hearty keto dinner recipe that your entire family will love.

Hip Tip: We used Crepini Egg Wraps in our recipe, but if this brand isn’t available near you, you may substitute with egglife wraps. These wraps are similar in nutritional value, except they have 25 calories and 5 grams of protein per serving versus Crepini’s 8 calories and 1 gram of protein.

keto lasagna from pan

Layers of creamy, luscious cheeses (four kinds, in fact!), savory meat sauce, and keto egg wrap “pasta” combine to make this classic low carb lasagna.

In this recipe, I combined ground beef and Italian chicken sausage (you can use pork if you prefer) to create a more robust and seasoned sauce. Ricotta, mozzarella, and Parmesan cheeses are traditionally used, and I also added provolone for a richer depth of flavor.

It’s common knowledge that lasagna is a flavorful and filling Italian one-dish-wonder, but did you know lasagna was made without tomato sauce until Christopher Columbus traveled to the New World in 1492 and brought tomatoes back to Italy? Now there’s a piece of food trivia I didn’t know until I researched lasagna for this post. 😂

Ingredients for Lasagna With Egg Wraps

Ricotta filling ingredients

Ricotta cheese mixture for low carb lasagna

Cooking ground beef on the stove

Mis en place for building the lasagna

egg wrap layers in keto low carb lasagna

Egg Wrap Low Carb Lasagna in pan

Egg Wrap Low Carb Lasagna in pan

low carb Lasagna right out of the oven


Print

Keto Lasagna With Egg Wraps

yield: 12 SERVINGS

prep time: 30 MINUTES

cook time: 60 MINUTES

total time: 1 HOUR 30 MINUTES

Egg wraps step in for lasagna noodles making this classic Italian casserole a keto favorite.

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced (1 teaspoon)
  • 1 pound ground Italian sausage (pork, chicken, or turkey)
  • 1 pound ground beef or ground sirloin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 jars (about 48 oz. or 6 cups) keto-friendly pasta sauce
  • 1 egg, slightly beaten
  • 15 oz. full fat ricotta cheese
  • 3/4 cup parmesan cheese, grated, divided
  • 1/4 cup fresh basil, coarsely chopped
  • 4 cups (16 oz.) mozzarella cheese, shredded
  • 8 slices provolone cheese
  • 18 egg wraps, cut in half (totals 36 pieces)

Directions

1

Prepare the meat sauce:

Add olive oil to a large skillet or Dutch oven and set over medium heat. When oil shimmers, add garlic and sauté for 2 minutes.

2

Add ground Italian sausage, ground beef, salt, and pepper to the pan, and brown the meat for 8-10 minutes. When meat is no longer pink, break it into crumbles with a wooden spoon or spatula.

3

Add marinara and mix it all together. Heat through for about 5 minutes.

4

Prepare the ricotta cheese layer:

Add the egg to a medium bowl and whisk. Add ricotta, 1/2 cup Parmesan, and basil, and combine. Reserve the other 1/4 cup of Parmesan to sprinkle on top of the lasagna.

5

Compose the lasagna:

Position the oven rack in the center of the oven and preheat to 350 degrees. Lightly spray a 9 x 13-inch pan with cooking spray.

6

Cut the egg wraps in half to yield 36 pieces. Evenly spread about 1/3 of the meat sauce (about 2 rounded cups) in the bottom of the baking pan. Top with 12 pieces of overlapping egg wraps.

7

Top the egg wraps with 8 slices of provolone cheese, half of the ricotta cheese and egg mixture, and 1 1/3 cups of mozzarella cheese.

8

Top with 12 more pieces of egg wraps, 2 cups of meat sauce, remaining ricotta egg mixture, and 1 1/3 cup of mozzarella.

9

Next, layer with 12 pieces of egg wraps, the remaining meat sauce, 1 1/3 cups mozzarella, and 1/4 cup reserved Parmesan.

10

Cover with aluminum foil and bake for about 25 minutes.

11

Remove the foil and continue baking for another 15 to 20 minutes until the top starts to brown. Remove from oven, and let rest for at least 20 minutes on a cooling rack before slicing. Serve and enjoy!

Nutrition Information

Yield: 12 servings, Serving Size: 1 slice
Amount Per Serving: 603 Calories | 44.8g Fat | 10.2g Total Carbs | 0g Fiber | 4.6g Sugar | 0g Sugar Alcohol | 40.1g Protein | 10.2g Net Carbs

Brought to you by Hip2Keto.

a bite of low carb italian food, lasagna with egg wraps

Tips for making the best low carb egg wrap lasagna:

  • I used ground beef and Italian chicken sausage (you could use regular pork Italian sausage or whatever sausage you like). The seasonings in the sausage greatly enhance the flavor, but you can make it with all ground beef if you like. It will be fabulous either way!
  • Instead of lasagna noodles, I used egg wraps. I’ve had great results with Crepini Egg Wraps, but there are several other brands available including egglife. I’ve spotted egg wraps at Costco, Walmart, Sprouts, Whole Foods, and most larger chain grocery stores in the refrigerated section. Head here to find a store that sells Crepini Egg Wraps near you.
  • While we’re talking about egg wraps, I suggest you use 18 wraps which is 1 1/2 packages. They are very thin and delicate, and they will overlap a bit when you layer the lasagna. It gives the lasagna a better, firmer structure, and makes slicing and serving easier.
  • Use a 9 x 13-inch pan, casserole, or lasagna pan. Lasagna pans are usually a bit bigger, and that’s fine for this recipe. Optimally, the pan should be at least 2-inches deep.  If you use a shallower 9 x 13-inch pan, you might want to place the pan on a larger sheet pan when you put it in the oven just in case a little sauce bubbles over. I’m all about easy clean-up!

Lasagna with Egg Wraps

Bon Appétit!

If you’re a real pasta lover, it can be challenging to stay the course once you’ve switched to a keto lifestyle. But no more!  Finally, a “pasta” dish that’s 100% low carb and outrageously delicious! Enjoy!

low carb lasagna on plate

My Hip sidekick Jenna gave this keto lasagna with egg wraps recipe a try and here’s what she thought:

“I LOVE everything about this egg wrap low carb lasagna! The cheese is the star of this dish in my opinion, and this is everything a lasagna should be. It makes a bunch of good-sized helpings and reheats really nicely. I could only find Italian egg wraps but that actually worked out well! This whole dish has so much flavor and I loved it, I can’t wait to make it again!”


Add a Caesar salad and your meal is complete!

Join The Discussion

Comments 48

  1. Ginger

    Oh my gosh, it’s so cool to see you doing this as that’s what I’ve been using for well over a year! Even the non-keto peeps love it. These wraps are so versatile and such a great swap in for higher carb items.

    • Collin (Mrs. Hip)

      Oh awesome! SO glad to hear these have been a hit with everyone! Thanks for commenting, Ginger!

  2. Susan Krndrick

    Will definitely be trying this! Have made lasagna using folios which is also good. I have used the egg wraps for chicken enchiladas..excellent also!

    • Jennifer (Hip Sidekick)

      The chicken enchiladas sound great! Thanks!

  3. BFoley128

    First – Made this last night with “egglife” italian flavor egg wraps. YUMMY! Second – BLESS YOU! Was 10 pounds overweight already and I added 20 pounds during the pandemic. Reading your Hip2Keto web info inspired me to start yet another eating plan. started 2/1/21 and am down 22 pounds so far. Please keep the info and recipes coming. You guys ROCK HARD!

    • Jennifer (Hip Sidekick)

      You rock, BFoley128! It takes a lot of commitment to live the keto lifestyle and you’ve been doing great!

  4. Thriftypuppy

    I’ll second the comment about egg wraps and enchiladas. So yummy! The one thing I always wish we had on recipes was the serving size. In the picture, it looks enormous because I think the plate is small. To get 12 servings out of a 9×13 pan, the serving size is 3 x 3. I think its important to mention that because so many of us are struggling with QUANTITY of food as well as what we eat.

  5. Thriftypuppy

    Sorry, one more thing. 🙂 Stores near us don’t carry Crepini but we use Egglife, which is made entirely from eggs. You can get a $1 coupon on their site which is good through 12/31/2021. They have 6 different kinds and the Italian Seasoning version would be great for this. We use the Southwest version for enchiladas. Enjoy!

    • Jennifer (Hip Sidekick)

      Thanks for all your feedback, Thriftypuppy! I’m passing along your feedback to the team.

  6. chrissyresendizdoyle

    Made this tonight and it was a hit! My 19 year old loved it! My husband just started keto and is kind of picky and this was a win for him to! My 84 year old stepdad eats dinner with us regularly and he said it was delicious. I’m so glad that I can make one meal that everyone likes. Thanks for sharing this recipe!

    • Collin (Mrs. Hip)

      Woohoo! SO glad to hear it was a hit with everyone! Thanks a bunch for letting us know how yummy it turned out for you!

  7. Alberta L Krueger

    This was very good. We all really liked it. What i would like to know if the recipe can be divided in half. When i made this it was a little too much for us. Then what size of pan would I use for the half of the recipe?

    • Amber (Hip Sidekick)

      Sure! You could use an 8″ or 9″ square pan if you divide the recipe in 1/2. Hope that helps!

  8. Ann

    Ok, this recipe sounds so good, however, I’m new to these egg wraps. Do they taste eggy?

    • Amber (Hip Sidekick)

      Hi Ann! It appears that most think there is not much of an egg taste to these, especially when used in a recipe like the one above. Hope that helps!

  9. Leslie A van Ginkel

    would this work with the new jicima wraps do you think?

    • Amber (Hip Sidekick)

      Hi there! We haven’t made it with those, however with a quick search it seems that can be done. Let us know how it turns out if you decide to try it!

  10. Juanita Pongrance

    Can this be frozen?

    • Amber (Hip Sidekick)

      It seems that should work if placed in an air tight container. Hope that helps!

  11. Cynthia

    Delicious!! Made this tonight using the Egg Life and I couldn’t believe it was keto! This will remain in rotation. Thank you for sharing!

    • Jennifer (Hip Sidekick)

      You are welcome! I’m so happy to hear that you love enough to put in your rotation!

  12. Tom

    Does this reheat well? If so, what is reheating process?

    • Jennifer (Hip Sidekick)

      Yes! You can reheat them in the microwave a serving for one minute!

  13. Jennintx

    Everyday on keto I thank god for egg wraps! I love the Crepini ones for enchiladas because they are thinner. The Egg Life ones are a tiny bit thicker and are the PERFECT substitute for pasta!! This lasagna is great. Al dente and everything! Cut into little strips for fettuccine! Now if I could just figure out their egg wrap recipe so I could make my own instead of dropping close to $5 for a pack of 6 haha.

    • Jessica (Hip Sidekick)

      SO glad to hear you loved this lasagna recipe! Thanks for sharing your egg wrap recommendations! 🥰

    • Sheri Wetzel-Ramos

      Wow 5 bucks here in Florida they are like $8.99.. Just trying this tonight we will see I am a true Italian… So I am on a no carb diet and have lost 56 pounds since January so I have been craving my heritage food.. Lol

  14. Susan

    I use the Egglife wraps and I roll them out with a rolling pin first to make them more dense and noodle like…thanks for the recipe I’ll switch up my usual and try this version.

    • Jessica (Hip Sidekick)

      You’re welcome, Susan! Happy cooking! 🥚❤️

  15. Julie Beckett

    I am going to make these tonight for tomorrow which i will not have any time tomorrow to make them. I was wondering if i reheat them in the oven will it still taste good. I’m not into microwaving things unless i have to.

    • Amber (Hip Sidekick)

      That should work well for you, Julie! Let us know how you like it!💞

  16. Kathy

    Can you freeze the egg wrap lasagna or make ahead before baking?

    • Jessica (Hip Sidekick)

      Hey Kathy! We haven’t personally tested this, but I did check on the Crepini Egg wraps product and found this for you – “can be frozen for up to a year.” I would think if stored properly in the freezer, it would be OK! Let us know if you try it! 💕

  17. AlisonRoddy

    This was excellent!
    I tried many different keto lasganes this was bye far the best!

    • Jessica (Hip Sidekick)

      YAY! So happy to hear how well you liked this recipe, AlisonRoddy! 🤗❤️

  18. Dana Burgin

    Can you make this the night before and then put in oven when your ready to cook the next day? Has anyone tried that, didn’t know if the egg wraps would break down.

    • Jessica (Hip Sidekick)

      Hey Dana! It should be fine to assemble the day before and bake the next day. You could also bake it the day before and then just reheat when ready to serve – lasagna always seems to tastes better leftover! We haven’t yet tried to make it ahead with the egg wraps. Let us know how it turns out if you decide to test it out! 🤗❤️

    • Kristin Bowers

      I made mine in the morning and did not cook until evening. No breadown at all. The wraps are not delicate at all.

      • Jessica (Hip Sidekick)

        Thank you SO much for the helpful comment, Kristin! Good to know that you waited a bit between prep and cooking – and it turned out great! 🙌❤️

  19. Tammy Siniard

    So delicious!

    • Collin (Mrs. Hip)

      Yay! SO glad to hear that, Tammy! 💞🙌 Thanks for commenting!

  20. MB

    How do you think the egg wraps would hold up if I made this recipe in a crock pot for 4-6 hrs?

    • Jessica (Hip Sidekick)

      Hey there! These egg wraps seem to be thin and delicate, but held up well in the oven and may work in a slow cooker – though we haven’t tested it out ourselves. If you decide to try it out, let us know how it works for you! 🤗❤️

  21. Anastasia

    Three layers was too much for my 9 x 13 pan!

    • Amber (Hip Sidekick)

      Thanks for the heads up on how it fit in your pan, Anastasia! Hoping this was just as yummy with two layers! 🤗❤️

  22. Lootie

    Cronometer says there are 16 total carbs per serving. You say 9 total carbs per serving. That is just about twice as much. Please explain.
    PS I imported the recipe directly and I double checked that cronometer had the correct ingredients in the correct amounts.

    • Emily (Hip Sidekick)

      Hi there! We use Carb Manager to calculate the nutrition for all of our recipes. I double-checked and the figures we have on our post match what is showing in Carb Manager. If you’d like, I can send you the screenshots we have on our end! Please email emily@hip2keto.com and I’ll send them your way. Hope that helps!

  23. Kristin Bowers

    This was amazing! I don’t usually like keto pasta/breads but in this recipe, the egg wraps were perfect. The only change I made was to add spinach to the ricotta cheese to add some more fiber and I used a spicy arrabbiata sauce (no sugar added). Since it is just me and my husband, I halved the recipe so left the sausage out and just used the ground beef. It was the best thing I have made since going keto. Thanks!

    • Jessica (Hip Sidekick)

      YAY! So very happy to hear how much you enjoyed this recipe, Kristin! 🙌❤️ Great idea to add in some spinach – and that sauce sounds delish! You’re welcome! 🤗

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