Introducing the Best Low-Carb Lasagna Made with Egg Wraps

Low Carb Egg Wrap Lasagna

yield: 12 SERVINGS

prep time: 30 MINUTES

cook time: 60 MINUTES

total time: 1 HOUR 30 MINUTES

Ingredients

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 into crumbles with a wooden spoon or spatula.

3

Add marinara and mix 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, 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 unless your pan is nonstick.

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 provolone cheese, half of the ricotta cheese and egg mixture, and 1 1/3 cup 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: 454 Calories | 31.1g Fat | 9.6g Total Carbs | 1.5g Fiber | 3.5g Sugar | 0g Sugar Alcohol | 34.1g Protein | 8.1g Net Carbs

Brought to you by Hip2Keto.
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9 Comments
4.8 / 5 ratings
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keto lasagna from pan

Lasagna… one of the most beloved comfort foods is now keto!

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

Introducing Low Carb Egg Wrap Lasagna!

low carb Lasagna right out of the oven

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

In this recipe, I combined ground beef and Italian chicken sausage 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.

Crepini egg wraps

Tips for making the best egg wrap low carb 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. 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 you 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!

Ricotta filling ingredients

Ricotta cheese mixture for low carb lasagna

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 in pan

using spatula to pick up low-carb lasagna slice


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Low Carb Egg Wrap Lasagna

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

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 into crumbles with a wooden spoon or spatula.

3

Add marinara and mix 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, 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 unless your pan is nonstick.

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 provolone cheese, half of the ricotta cheese and egg mixture, and 1 1/3 cup 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: 454 Calories | 31.1g Fat | 9.6g Total Carbs | 1.5g Fiber | 3.5g Sugar | 0g Sugar Alcohol | 34.1g Protein | 8.1g Net Carbs

Brought to you by Hip2Keto.

Egg Wrap Low Carb Lasagna on plate

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 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 9

  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.

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