Go Back

Low Carb Egglife Lasagna

A high protein, low carb twist on classic lasagna using Egglife egg white wraps instead of pasta, layered with seasoned ground beef marinara sauce and a creamy cottage cheese mozzarella filling. About 7g net carbs per serving.
Print Recipe Save to My Pins
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

  • 6 Egglife wraps 1 package, no pre-cooking needed
  • 16 oz cottage cheese small curd, 4% milkfat
  • 4 cups shredded mozzarella cheese about two 8 oz bags, divided
  • 24 oz marinara sauce Raos or any low-carb marinara recommended
  • 1 lb ground beef 85/15 lean to fat ratio recommended
  • 1 large egg
  • 1 tsp Italian seasoning
  • 1 tsp steak seasoning or sub 1/2 tsp garlic powder plus 1/2 tsp onion powder plus pinch black pepper

Equipment

  • 8x8-inch baking dish
  • Large skillet
  • Medium mixing bowl
  • Cooking spray or olive oil for greasing

Method
 

  1. Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish with cooking spray or olive oil.
  2. In a large skillet over medium-high heat, brown the ground beef, breaking into small pieces, about 8-10 minutes. Drain excess grease. Stir in the marinara sauce and simmer for 2-3 minutes to reduce liquid. Remove from heat.
  3. In a medium bowl, combine cottage cheese, 2 cups of the mozzarella, the egg, Italian seasoning, and steak seasoning. Mix well until uniform and creamy.
  4. Spread a thin layer of meat sauce on the bottom of the baking dish. Lay 2 Egglife wraps on top. Spread half of the cheese filling over the wraps. Add a layer of meat sauce, then 2 more wraps, and the remaining cheese filling. Top with the last 2 wraps, the remaining meat sauce, and the remaining 2 cups of mozzarella spread evenly on top.
  5. Bake uncovered at 350°F for 30-35 minutes until the top is bubbly and golden brown. For extra browning, broil for the last 1-2 minutes watching closely.
  6. Let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh parsley or basil if desired and serve.

Notes

No need to pre-cook the Egglife wraps. Simmer meat sauce before assembling to prevent watery lasagna. Sub cottage cheese with whole-milk ricotta for more traditional texture. Assemble up to 24 hours ahead and refrigerate before baking. Freeze unbaked for up to 3 months. Steak seasoning substitute: 1/2 tsp garlic powder plus 1/2 tsp onion powder plus pinch of black pepper.