Traditional lasagna is the ultimate comfort food, but it's not exactly keto-friendly. If you’ve been looking for the perfect low carb substitution for lasagna noodles, this is your happy day! This keto lasagna recipe offers a satisfying and flavorful alternative that stays true to the essence of the classic dish while keeping the carb count impressively low. This recipe replaces traditional pasta with egg white wraps, creating a lasagna that’s both delicious and suitable for a ketogenic diet. This keto egglife wrap lasagna is a perfect low carb version of lasagna! This keto egglife wrap lasagna is amazingly similar to traditional lasagna. But since we’re using egg white wraps in place of noodles, it’s also amazingly low carb.
Why Egg Wraps?
Of all the things we’ve tried, an egg white wrap as the noodle provides a neutral flavored layer that holds its shape. Egglife wraps are made primarily with egg whites. They’re low in calories and are dairy, grain, and gluten free. They also contain zero carbs! These wraps are fat free and provide 5 grams of protein per wrap. Although the egglife brand makes a variety of different flavored wraps, I use the original to make this lasagna.
Ingredients You'll Need
Here's what you'll need to create this keto-friendly masterpiece:
- Ground Beef and Sausage: 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. You can use sweet Italian sausage or a spicy one.
- Egg Wraps: 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.
- Ricotta Cheese: Adds a creamy layer of flavor.
- Mozzarella Cheese: Provides that classic, melty cheese pull.
- Parmesan Cheese: Adds a salty, nutty flavor.
- Marinara Sauce: Use any keto no sugar added spaghetti sauce, or you can use homemade spaghetti sauce.
- Egg: Binds the ricotta mixture.
- Italian Seasoning, Salt, and Pepper: Enhances the overall flavor profile.
Step-by-Step Instructions
Here's how to assemble your keto lasagna:
1. Preparing the Meat Sauce
Add olive oil to a large skillet or Dutch oven and set over medium heat. In a large skillet, over medium high heat, cook ground beef with salt and pepper. Add ground Italian sausage, ground beef, salt, and pepper to the pan, and brown the meat for 8-10 minutes. Saute until cooked through, breaking beef up into small pieces as it cooks. Drain well. Add marinara and mix it all together. Add spaghetti sauce. Stir to combine with ground beef. Bring to a boil. Decrease heat and simmer for 5 minutes. Set aside.
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2. Creating the Ricotta Mixture
In a medium mixing bowl, add ricotta cheese, egg, oregano, parsley, garlic powder, and onion powder. Add the egg to a medium bowl and whisk. Add ricotta, 1/2 cup Parmesan, and basil, and combine. Stir to combine. Set aside. I make my ricotta mixture while my ground beef is cooking.
3. Layering the Lasagna
Preheat oven to 350 degrees and grease a 9x13 casserole dish. Position the oven rack in the center of the oven and preheat to 350 degrees. To assemble lasagna, spread a thin layer of meat sauce evenly over bottom of prepared baking dish. Then we simply make 3 layers, each starting with 2 egglife wraps, topped with meat sauce, then with the ricotta mixture, and ending with shredded cheese. Evenly spread about 1/3 of the meat sauce (about 2 rounded cups) in the bottom of the baking pan. Top with 2 egglife wraps. Next, lay 2 egg wraps on top of the meat. You can tear them or just layer them. Top wraps evenly with ⅓ meat mixture. Spread 1/3 of the ricotta mixture on top of the egg wraps. Top evenly with ⅓ ricotta mixture. Top with 1 cup of the mozzarella. Too evenly with ⅓ shredded cheese. Repeat the layers two more times.
4. Baking to Perfection
Bake at 350 for 15 min or until cheese is bubbly and browning. Bake for 20-25 minutes. Turn the heat up to broil for the last few minutes to help brown the cheese. 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. Let set for 5 minutes before serving. Add more Parmesan to serve.
Tips for the Perfect Keto Lasagna
This lasagna is incredibly easy to make, but I do have some tips so yours will come together perfectly every time.
- Drain the Grease: First, after you cook your ground beef, you’ll want to drain the grease before adding your spaghetti sauce.
- Shred Your Own Cheese: For the cheese, I recommend buying a block of cheese and shredding it yourself.
- Egg Wrap Placement: When layering your lasagna and using a 13×9 inch dish, you can fit two wraps side by side in the dish. They won’t entirely cover the entire dish and I’m fine with that and prefer to leave my wraps whole!
Serving Suggestions
You have some awesome low carb options for serving this lasagna!
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- Salad: You can always start your meal with a green salad. A Caesar salad or wedge salad are two excellent choices! I love to set out a large bowl of chopped iceberg or romaine lettuce, then serve it will all our family favorite toppings and a couple keto dressings.
- Keto Bread: You can also serve your lasagna with keto biscuits, chaffles, cornbread, or English muffins.
- Vegetables: Another great choice is to serve this lasagna with a low carb cooked vegetable. Some great options include asparagus, broccoli, Brussels sprouts, cabbage dishes, cauliflower, green beans, and spinach.
Variations and Substitutions
- Homemade Egg Wraps: See Substitutions below for homemade egg wrap recipe. 4 tablespoons of egg white powder, and ¼ teaspoon xanthan gum together until blended. Pour batter thinly in a nonstick skillet heated over med-low. Move the pan around to spread out the batter.
- Different Cheeses: Not into cheese or hummus? Crumbled feta: It doesn’t take much feta to get that creamy ricotta taste we love in a lasagna roll-up. Note that this recipe divides the feta: Half goes in the filling, half goes on top. Dairy-free swap - plant based crumbled cheese or crumbled organic tofu. Mozzarella cheese: To achieve the stretchy, melty goodness, I used a little over a cup of mozzarella, divided as a filling ingredient and a topping. Dairy-free swap - Try my vegan queso or spread more hummus on top.
- Vegetables: Chopped kale or baby spinach: If you’re hesitant about kale in your lasagna, I urge you to try it! The earthy flavor of kale complements the creaminess of hummus and gooey goodness of mozzarella. PRO TIP - Customize the filling for even the pickiest eater! As mentioned above, the filling is definitely customizable. Dinner Skip the ricotta and add chicken, salsa, and avocado!
Make-Ahead and Storage Instructions
- Make-Ahead Tip: Make the egg noodles in advance and wrap them in foil. Refrigerate until ready to roll. See blog for dairy free swaps!
- Storage: Store the cooked lasagna in a covered container or covered pan in the refrigerator for up to 4 days.
- Freezing: Freezer cooks and meal preppers: Double the recipe to make your life even easier! Two sheet pans cook evenly alongside each other in the oven, plus they freeze and reheat well. You can either freeze the assembled roll-ups or freeze the egg lasagna sheets on their own for a future week.
Why This Recipe Works
My husband proclaimed this the best lasagna that I have ever made for him. He was so surprised when I shared with him that I replaced the high-carb lasagna noodles with the Egg White Wraps cut into strips. This recipe works because it captures the essence of traditional lasagna while drastically reducing the carbohydrate content. By swapping out pasta noodles for egg wraps, you eliminate a significant source of carbs without sacrificing flavor or texture. The combination of savory meat sauce, creamy ricotta, and melted mozzarella creates a satisfying and comforting dish that aligns with the principles of a ketogenic diet.
Egg Lasagna Roll-Ups
Egg lasagna roll-ups are your new favorite meal prep breakfast (or dinner!) that also happens to be high protein and keto. Meal preppers, freezer cooks, and low carb dieters, this recipe is a keeper. This egg lasagna recipe is loaded with protein to keep your family satiated throughout the day. Got a smaller family or just feeding one? No problem, these lasagna roll-ups make excellent meal prep and they freeze/reheat well, too.
Making the Egg Noodles
Here’s where the magic happens! One of the best things about this recipe is how versatile it is. Depending on the filling you choose, the egg lasagna roll-ups could be a hearty breakfast or a savory dinner.
- Preheat oven to 350 F. Grease a medium baking sheet. Use a 12×17-inch rimmed sheet pan or jelly roll pan.
- Whisk eggs, cheese, milk, onion salt, and garlic powder together in a larger bowl.
- Heavily grease your sheet pan or casserole dish to ensure the egg lasagna lifts off with ease. Use parchment paper. This extra step will ensure those eggs lift perfectly. After baking, grease your spatula. One more slippery step!
- Let egg noodles cool. This is going to help with assembling and rolling. If you’re pressed for time, try preparing the keto egg noodles in advance. It’s a little easier to roll them once they’re cool and it makes for an easier meal prep Sunday since you’ll only need to make the filling. Simply wrap the noodles in foil and keep them in the fridge until you’re ready to roll!
- Once eggs have cooled, slice the eggs lengthwise into strips about 2” wide. This should yield between 6-8 noodles.
Assembling the Roll-Ups
- In a small bowl, mix together 1 cup feta, hummus, 1 cup mozzarella, and garlic. Season to taste with salt and pepper.
- Turn oven up to 400F. Spread ½ cup tomato sauce onto the bottom of a small casserole dish. Set aside.
- Spread 3-4 Tablespoons feta mixture evenly along each egg noodle strip, then sprinkle kale on top of mixture.
- Roll up and place in the prepared dish. Repeat with remaining egg noodles and filling.
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