Step 1

Preheat the oven to 350°F.

Step 2

In a large skillet set over medium heat, heat 3 tablespoons of olive oil.

Step 3

Add the onion, garlic, and red pepper flakes and cook, until the onion and garlic are translucent.

Step 4

Add the ground beef and Italian sausage without casing and cook, until brown.

Step 5

Add the crushed tomatoes, tomato paste, and water.

Step 6

Next add the oregano, basil, and salt. Allow the meat sauce to cook and reduce until the sauce has thickened. Set the sauce aside.

Step 7

To make your filling in a large bowl combine the ricotta cheese, mozzarella cheese, and parmesan cheese. Next, add the egg and dash of nutmeg and combine well.

Step 8

Slice each Crepin wrap in half for a total of 24 slices to make it easier to layer.

Step 9

To a 9x9 well-greased baking dish, add a layer of the meat sauce and add the first layer of Crepini 12 halves over the meat sauce. Note that the edges of wraps may overlap and that's fine.

Step 10

Add about 1/2 cup of the ricotta cheese filling and spread evenly across the top.

Step 11

Add 1/2 of the remaining meat sauce across the ricotta cheese layer and spread evenly. Sprinkle 1/4 cup of mozzarella cheese.

Step 12

Repeat the second layer of Crepini the other 12 half slices, meat sauce, ricotta filling, and mozzarella.

Step 13

Sprinkle 2 tablespoons Parmesan cheese over the surface.

Step 14

Bake for 40 to 45 minutes, or until the keto lasagna is bubbling and the top is lightly brown. Let stand for 20 minutes before slicing and serving.