There are tons of low carb recipes out there, but I’m not gonna lie, my personal favorite is lasagna. There’s just something about it that makes it a favorite of mine, and I was thinking why not combine it with egg wraps? So here is my recipe for the BEST low carb lasagna ever, made with egg wraps.
If you’re looking for a low carb alternative to pasta, look no further than egg wraps. This egg-based dish has been a classic for years, but you might be surprised by how many different egg-based recipes are actually low carb and paleo-friendly. Of course this means that you can’t use traditional egg-based pasta as a replacement, but if you’re looking to lower your carb intake, you should definitely consider wrapping a few ingredients up in a tortilla or wrap!
lasagna… One of my favorite dishes is now keto!
You thought you had to give up your favorite Italian stew to be keto? Not anymore. Crepini’s versatile egg wraps replace lasagna noodle sheets to create a savory meal the whole family will enjoy.
: Low carb egg lasagna!
Layers of creamy, juicy cheese (four kinds!), savory meat sauce and low-carb egg pasta come together in this classic Italian meal.
In this recipe, I combined ground beef with Italian chicken sausage for a richer, more flavorful sauce. Traditionally ricotta, mozzarella and parmesan are used, but I also added provolone for a richer flavor.
Everyone knows that lasagna is a tasty and hearty Italian dish, but did you know that lasagna was made without tomato sauce until Christopher Columbus sailed to the New World in 1492 and brought tomatoes to Italy. And here’s another culinary anecdote I didn’t know until I researched lasagna for this article.
Tips for making the best low-carb lasagna with eggs
- I used ground beef and Italian chicken sausage (you can also use regular Italian pork sausage or any other sausage you like). The spices in the sausage really add to the flavor, but you can also make this dish with ground beef if you like. Either way, it’s going to be great!
- Instead of lasagna noodles, I used egg wraps. I’ve had good experiences with Crepini egg packs, but there are a few other brands as well. I’ve seen egg wrappers in the refrigerated section of Costco, Walmart, Sprouts, Whole Foods and most major grocery chains. Follow this link to find your nearest Crepini Egg Wraps store.
- Since we’re talking about egg wraps, I suggest you use 18 wraps, which is the equivalent of a packet and a half. They are very thin and delicate and will overlap a bit when you lay the lasagna. This gives the lasagna a firmer texture and makes it easier to slice and serve.
- Use a 9 x 13 inch pan, skillet or lasagna dish. Lasagna pans are usually a bit larger, and that’s perfect for this recipe. Ideally, the pan should be at least 2 inches deep. If you’re using a shallow 9 x 13 inch pan, you can put the pan on a larger baking sheet when you put it in the oven, just in case some sauce spills over. I’m all for easy cleaning!
Low-carbohydrate egg lasagna
.. : 12 SERIES
Preparation time: 30 MINUTES
Cooking time: 60 MINUTES
Total time : 1 HOUR AND 30 MINUTES.
Egg pasta replaces lasagna to make this Italian classic a keto favorite.
Prepare the meat sauce:
Put the olive oil in a large skillet or Dutch oven and set over medium-high heat. When the oil shines, add the garlic and sauté for 2 minutes.
Add the Italian sausage, ground beef, salt and pepper to the pan and cook for 8 to 10 minutes. When the meat is no longer pink, crumble it with a wooden spoon or spatula.
Add the marinara and mix everything together. Heat for 5 minutes.
Make a layer of ricotta cheese:
Place the egg in a medium bowl and whisk. Add the ricotta, 1/2 cup parmesan and basil and mix. Save 1/4 cup Parmesan cheese to sprinkle over lasagna.
Make a lasagna:
Place a rack in the middle of the oven and preheat to 350 degrees. Lightly spray a 9 x 13 inch pan with baking spray if you don’t have non-stick cooking spray.
Cut the egg carton in half so you get 36 pieces. Spread about 1/3 of the meat sauce (about 2 cups around) evenly over the bottom of the baking dish. Place 12 overlapping pieces of egg paper on top.
Place 8 slices of provolone cheese, half of the ricotta and egg mixture and 1 1/3 cups of mozzarella cheese on the egg shells.
Add 12 more egg shells, 2 cups of meat sauce, the rest of the ricotta and egg mixture, and 1 1/3 cups of mozzarella cheese.
Then add 12 egg shells, the remaining meat sauce, 1 1/3 cups mozzarella cheese and 1/4 cup reserved Parmesan cheese.
Cover with foil and bake for about 25 minutes.
Remove the foil and bake for another 15-20 minutes, until the top begins to brown. Remove from oven and let stand on a wire rack for at least 20 minutes before slicing. Serve and enjoy!
Yield: 12 servings, serving size: 1 slice
Amount per serving:
454 calories | 31.1 g fat | 9.6 g total carbohydrates | 1.5 g fiber | 3.5 g sugar | 0 g sugar alcohol | 34.1 g protein | 8.1 g net carbs
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Enjoy your meal!
If you’re a true pasta lover, it can be hard to resist once you switch to the keto diet. But not anymore! Finally, a pasta dish that is 100% low-carb and incredibly delicious! Have fun!
My assistant Jenna tried this recipe and this is her opinion:
I love everything about this low carb egg lasagna! In my opinion, cheese is the main protagonist of this dish and that’s all lasagna should be. It makes lots of good-sized servings and is ideal for reheating. I could only find Italian egg wraps, but they turned out really well! The whole dish has so much flavor, I loved it, I can’t wait to make it again!
Add a Caesar salad and your meal is complete!
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