Keto Lasagna is a quick and simple to make, super low carb, meat lasagna that tastes just like traditional lasagna. Made using egg white wraps in place of noodles.
Tastes exactly like traditional high-carb lasagna!
Once this cheesy, meaty lasagna is baked, the egg white wrap strips really taste like noodles in this recipe.
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. *See Substitutions below for homemade egg wrap recipe*.
You can find these egg white wraps in the refrigerated section at most grocery stores like Safeway, Target, etc. I used the plain original variety, but you can also use the Italian herb wraps.
The wraps are round like tortillas, and I simply slice them into large strips to use as no-carb lasagna noodles.
My husband proclaimed this the best lasagna I had ever made for him, and he was so surprised when I shared with him that I replace the high-carb lasagna noodles with egg white wraps.
My family loved this satisfying and comforting lasagna. Even though the lasagna is loaded with ground beef and cheeses, it also seems not quite as heavy as traditional lasagna.
So, you will not fall into a deep food coma right after eating one tasty square of this delicious lasagna.
This keto lasagna is also much quicker and easier to prepare than traditional lasagna.
You can also use my Easy Keto Marinara Sauce in this recipe.
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This was inspired by my Keto Instant Pot Italian Stuffed Peppers recipe.
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Ingredients
- 1 package Egglife Egg White Wraps (6 egg white wraps)*see Substitutions for a homemade egg wrap recipe*
- 1 pound Ground Beef
- 2 ¼ cups Marinara Sauce (no sugar added), divided or Homemade Keto Marinara Sauce
- 1 cup Mozzarella Cheese, shredded
- ½ cup Whole Milk Ricotta Cheese
- ½ tablespoon Dried Minced Onion
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Parsley
- 1 teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- ½ teaspoon Salt
See the printable recipe card for more details.
Instructions
Preheat the oven to 375°, Lightly oil or grease a 9x9 baking dish. In a large skillet over medium-high heat, add the ground beef and all the spices.
Break up ground beef and cook until the meat is browned. Drain excess fat from the pan. Add 1 ¼ cup of marinara sauce to the meat, and stir.
Reduce heat to low, cover, and simmer for 6 minutes. Slice the egg white wraps into strips. Set aside.
Pour ½ cup of the reserved plain marinara sauce into the bottom of the pan.
Cover the sauce with a layer of egg white wrap strips, and the strips can overlap a little to cover (I used 2 wraps cut into strips per layer).
Layer and cover with the egg wrap layer with a third of the ground beef sauce. Top with ⅓ cup mozzarella cheese and 4 tablespoons of ricotta cheese.
Cover with another layer of egg white wrap strips.
Add ⅓ cup meat sauce, ⅓ cup mozzarella cheese, and 4 tablespoons of ricotta cheese.
Layer the remaining egg white wrap strips on top.
Cover with the remaining meat sauce, remaining marinara sauce, and mozzarella cheese.
Bake for 20 minutes. Garnish with fresh basil and Parmesan cheese.
Slice and serve.
Hint: Use 2 egg white wraps per lasagna layer cut into strips, and the strips can overlap if needed.
Substitutions
- Egg White Wraps - Instead of store-bought wraps, you can use make your own egg white wraps by;
- whisking 1 cup of egg whites (from a carton or separated eggs),
- 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. Cook for 1 to 2 minutes per side.
- Meatless Lasagna: Omit the ground beef from the recipe for a cheese lasagna.
📖 Printable Recipe Card
Keto Lasagna Easy
Equipment
- 1 9x9 pan
Ingredients
- 1 package EggLife Egg White Wraps 6 egg white wraps
- 1 pound Ground Beef
- 2 ¼ cups Marinara Sauce no sugar added, divided
- 1 cup Mozzarella Cheese shredded
- ½ cup Whole Milk Ricotta Cheese
- ½ tablespoon Dried Minced Onion
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Parsley
- 1 teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- ½ teaspoon Salt
Optional Garnish:
- Parmesan Cheese
- Fresh Basil leaves torn
Instructions
- Preheat the oven to 375°, Lightly oil or grease a 9x9 baking dish.
- In a large skillet over medium-high heat, add the ground beef, dried onion, Italian seasoning, oregano, parsley, garlic powder, and salt. Break up ground beef and cook until the meat is browned.
- Drain excess fat from the pan and add 1 ¼ cup of marinara sauce to the meat, and stir.
- Reduce heat to low, cover, and simmer for 6 minutes.
- Slice the egg white wraps into strips. Set aside.
- Pour ½ cup of the reserved plain marinara sauce into the bottom of the pan. Cover the sauce with a layer of egg white wrap strips and the strips can overlap a little to cover (I used 2 wraps cut into strips).
- Cover the wrap layer with a third of the ground beef sauce.
- Top with ⅓ cup mozzarella cheese and 4 tablespoons ricotta cheese, and cover with another layer of egg white wrap strips.
- Cover with ⅓ cup meat sauce, ⅓ cup mozzarella cheese, 4 tablespoons ricotta cheese, and cover with a layer of the remaining egg white wrap strips.
- Cover the top egg white wrap layer with the remaining meat sauce, remaining marinara sauce, and mozzarella cheese.
- Bake for 20 minutes.
- Garnish with fresh basil and Parmesan cheese, and serve.
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Notes
Nutrition
Storage
Store the cooked lasagna in a covered container or covered pan in the refrigerator for up to 4 days. Reheat in the oven or microwave as needed.
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Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
Tammy Horn says
I just wanted to say I have made this a dozen times, each time exactly as your recipe except I use Ground Turkey instead of beef, and it is always perfect! My husband and I both love this recipe. I've made several different Keto and low carb lasagna's and none have been as tasty as this one. Thank you!
Stacey says
Hi Tammy, thank you so much for trying recipe so many times and for leaving such a nice comment. That really makes my day. I'm thrilled you and your family are enjoying the lasagna.
Chada Sheffield says
Can this be frozen
Stacey says
Chada, yes, I think it can be frozen.
M J Taylor says
I've made keto lasagna before with Hero tortillas and much greater success. This recipe turned out very soupy, the egg wraps didn't absorb any of the sauce. So, you may need to thicken your sauce by reduction or add tomato paste.
Stacey says
MJ Taylor, Hero tortillas contain wheat, so they are not gluten-free. I am sure they are great, but I am Celiac, so I can't even consider trying them.
Barb Morgan says
Trying to cut carbs so I tried this recipe. WOW!!! It is so good. My husband would not have know they were not noodles if I didn't tell him. Finally, we can have Lasagna again. I used the Egglife Egg White Roasted Garlic & Herb wraps. Thanks.
Stacey says
Hi Barb, thank you for trying the recipe and for taking the time to comment. I'm so happy that you and your husband enjoyed the lasagna.
Kelly says
With regular lasagna, I assemble it and bake the next day. Do you think this would work with the egglife wraps or would they get soggy? Excited to try this recipe. Thanks!
Stacey says
Hi Kelly, I have not tried that, but I did leave the leftover lasagna in the fridge for a few days and reheated it and it did not get soggy.
Theresa says
I made this tonight and made no adjustments (other than adding more ricotta cheese). I will absolutely be making this again! So good and no gross texture from weird noodles. Thank you for bringing a staple back into my diet!
Stacey says
Thank you, Theresa, for trying the recipe and for your kind words and tips.
Tiffany Chaves says
I made this tonight and it was outstanding!! My husband could not believe that it was keto. I will definitely be making this often :). Thank you
Stacey says
Thank you, Tiffany, for trying my favorite lasagna recipe and for your kind words.
Emily says
I made this for the first time tonight and my husband and I LOVED it! The flavor is fantastic. I can’t eat red meat so I used ground chicken and it worked perfectly! Thank you for this recipe!!
Stacey says
Thank you so much, Emily; so glad you enjoyed the recipe. I will have to try try ground chicken.
Jen says
Tasted great! This was my first time using egg wraps as a noodle substitute and was pleasantly surprised. Also my first time using Rao’s sauce, so I’d probably add more seasoning. Also, why is it necessary to cut the wraps into slices when they practically take up the same amount of space if they were whole?
Stacey says
Hi Jen, you can use the wraps without slicing. I was trying to make them look more like lasagna noodles by cutting them.
jennifer says
This is genius!! How easy and wonderfully nutritious to use the egg wraps (added bonus of not having to boil those unwieldy lasagna noodles - I always hated that step in traditional lasagna). Delicious and we will be making again and again!
Stacey says
Thank you, Jennifer, it is so much easier & faster to skip cooking any noodles!
nancy says
YES to this yummy cheesey Keto Lasagna! Everyone loves it even the picky kids
Donny says
I never tried the egg wraps before but these photos looked almost too good to be true. But this really did taste like the real thing!
Janessa says
Wow, that a wonderful idea to use egg white wraps as the noodles! A lot of recipes suggest zucchini but I find that almost always makes it too water. I can't wait to give this recipe a try.
Stacey says
Thank you, Janessa; the egg white wraps really do have the texture & taste of noodles and do not get watery like zucchini.
Preston Park says
Thanks. I've been wondering about that. I'll skip the zucchini recipes then.