Low Carb Lasagna w/ Egg Wrap Noodles

Step 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 sauté for 2 minutes.

Step 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 it into crumbles with a wooden spoon or spatula.

Step 3

Add marinara and mix it all together. Heat through for about 5 minutes.

Step 4

Prepare the ricotta cheese layer:Add the egg to a medium bowl and whisk. Add ricotta, 1/2 cup Parmesan, and basil, and combine. Reserve the other 1/4 cup of Parmesan to sprinkle on top of the lasagna.

Step 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.

Step 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.

Step 7

Top the egg wraps with 8 slices of provolone cheese, half of the ricotta cheese and egg mixture, and 1 1/3 cups of mozzarella cheese.

Step 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.

Step 9

Next, layer with 12 pieces of egg wraps, the remaining meat sauce, 1 1/3 cups mozzarella, and 1/4 cup reserved Parmesan.

Step 10

Cover with aluminum foil and bake for about 25 minutes.

Step 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!