This recipe for keto lasagna uses egg wraps as a low-carb substitute for traditional lasagna noodles. The egg wraps add protein to the dish, making it a filling and satisfying meal. The rest of the ingredients are also keto-friendly, including ground beef, ricotta cheese, and mozzarella cheese.
Ingredients
- 8 egg wraps
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 jar of sugar-free marinara sauce
- 1 cup of ricotta cheese
- 1 cup of mozzarella cheese
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
- Add the onion and garlic to the skillet and sauté until softened.
- Stir in the marinara sauce and season with salt and pepper.
- Spread a thin layer of the beef mixture onto the bottom of a 9×13-inch baking dish.
- Place an egg wrap over the beef mixture and spread a layer of ricotta cheese over the top.
- Repeat the layers of beef mixture, egg wraps, and ricotta cheese until you have used all of the ingredients. The top layer should be the beef mixture.
- Sprinkle the mozzarella cheese over the top of the lasagna.
- Bake for 25-30 minutes, or until the cheese is melted and the lasagna is heated through.
- Let the lasagna cool for a few minutes before slicing and serving. Garnish with fresh basil, if desired.
Conclusion
This keto lasagna recipe is a delicious and healthy way to enjoy lasagna while sticking to a low-carb diet. The egg wraps provide a unique and nutritious twist on traditional lasagna noodles, and the beef, ricotta, and mozzarella add plenty of flavor and protein.
FAQs
Can I use a different type of meat in this recipe?
Yes, you can use ground turkey, ground pork, or ground chicken in place of ground beef.
Can I make this recipe ahead of time?
Yes, you can assemble the lasagna, cover it, and refrigerate it for up to a day before baking.
Can I freeze this lasagna?
Yes, you can freeze the lasagna after it has been assembled and before it is baked. Simply wrap it tightly in foil or plastic wrap and freeze it for up to 3 months.
Keto Lasagna Recipe with Egg Wraps
This recipe for keto lasagna uses egg wraps as a low-carb substitute for traditional lasagna noodles. The egg wraps add protein to the dish, making it a filling and satisfying meal. The rest of the ingredients are also keto-friendly, including ground beef, ricotta cheese, and mozzarella cheese.
- 8 egg wraps
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 jar of sugar-free marinara sauce
- 1 cup of ricotta cheese
- 1 cup of mozzarella cheese
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
-
Preheat your oven to 375°F (190°C).
-
In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
-
Add the onion and garlic to the skillet and sauté until softened.
-
Stir in the marinara sauce and season with salt and pepper.
-
Spread a thin layer of the beef mixture onto the bottom of a 9×13-inch baking dish.
-
Place an egg wrap over the beef mixture and spread a layer of ricotta cheese over the top.
-
Repeat the layers of beef mixture, egg wraps, and ricotta cheese until you have used all of the ingredients. The top layer should be the beef mixture.
-
Sprinkle the mozzarella cheese over the top of the lasagna.
-
Bake for 25-30 minutes, or until the cheese is melted and the lasagna is heated through.
-
Let the lasagna cool for a few minutes before slicing and serving. Garnish with fresh basil, if desired.