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 saut√© 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