Introducing the Best Low-Carb Lasagna Made with Egg Wraps
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We can’t get enough of this low carb lasagna!
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 keto dinner recipe that your entire family will love.
Introducing Low Carb Egg Wrap Lasagna!
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 totally 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. 😂
Low Carb Lasagna w/ Egg Wrap Noodles
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.
- 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)
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.
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.
Add marinara and mix it all together. Heat through for about 5 minutes.
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.
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.
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.
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.
Top with 12 more pieces of egg wraps, 2 cups of meat sauce, remaining ricotta egg mixture, and 1 1/3 cup of mozzarella.
Next, layer with 12 pieces of egg wraps, the remaining meat sauce, 1 1/3 cups mozzarella, and 1/4 cup reserved Parmesan.
Cover with aluminum foil and bake for about 25 minutes.
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!
Yield: 12 servings, Serving Size: 1 slice
Amount Per Serving: 574 Calories | 41.6g Fat | 9g Total Carbs | 1g Fiber | 4.2g Sugar | 0g Sugar Alcohol | 41.6g Protein | 8g Net Carbs
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 they will overlap a bit when you layer the lasagna. It gives the lasagna a better, firmer structure, and makes slicing and serving easier.
- Select a marinara sauce that is keto-friendly, such as Rao’s, Yo Mama’s, or Hoboken Farms.
- 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!
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!
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!
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.
Oh awesome! SO glad to hear these have been a hit with everyone! Thanks for commenting, Ginger!
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!
The chicken enchiladas sound great! Thanks!
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!
You rock, BFoley128! It takes a lot of commitment to live the keto lifestyle and you’ve been doing great!
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.
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!
Thanks for all your feedback, Thriftypuppy! I’m passing along your feedback to the team.
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!
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!
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?
Sure! You could use an 8″ or 9″ square pan if you divide the recipe in 1/2. Hope that helps!
Ok, this recipe sounds so good, however, I’m new to these egg wraps. Do they taste eggy?
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!
would this work with the new jicima wraps do you think?
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!
Can this be frozen?
It seems that should work if placed in an air tight container. Hope that helps!
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!
You are welcome! I’m so happy to hear that you love enough to put in your rotation!
Does this reheat well? If so, what is reheating process?
Yes! You can reheat them in the microwave a serving for one minute!
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.
SO glad to hear you loved this lasagna recipe! Thanks for sharing your egg wrap recommendations! 🥰
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.
You’re welcome, Susan! Happy cooking! 🥚❤️
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.
That should work well for you, Julie! Let us know how you like it!💞
Can you freeze the egg wrap lasagna or make ahead before baking?
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! 💕
This was excellent!
I tried many different keto lasganes this was bye far the best!
YAY! So happy to hear how well you liked this recipe, AlisonRoddy! 🤗❤️
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.
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! 🤗❤️
Yay! SO glad to hear that, Tammy! 💞🙌 Thanks for commenting!
How do you think the egg wraps would hold up if I made this recipe in a crock pot for 4-6 hrs?
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! 🤗❤️
Three layers was too much for my 9 x 13 pan!
Thanks for the heads up on how it fit in your pan, Anastasia! Hoping this was just as yummy with two layers! 🤗❤️