Description
This Low Carb Keto Lasagna with Crepini offers all the delicious flavors of traditional lasagna but without the carbs. Featuring layers of savory ground beef meat sauce, creamy ricotta, melted mozzarella, and sugar-free marinara sauce, this recipe uses thin Crepini egg wraps in place of noodles, making it a perfect meal for those following a keto or low-carb lifestyle.
Ingredients
Meat Sauce
- 1 lb ground beef
- 1 tsp Italian seasoning
- ½ cup marinara (sugar-free)
Cheese Layer
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
Others
- 4 Crepini egg wraps
Instructions
- Preheat Oven: Preheat your oven to 375 °F (190 °C) to prepare for baking the lasagna layers.
- Cook the Meat Sauce: In a skillet over medium heat, brown the ground beef with Italian seasoning until fully cooked and no longer pink. Stir in the sugar-free marinara sauce and let it simmer briefly to combine the flavors.
- Assemble the Lasagna: In a baking dish, start by layering one Crepini egg wrap. Spread a portion of the meat sauce on top, followed by dollops of ricotta cheese and a sprinkle of shredded mozzarella. Repeat these layers until all components are used, finishing with a cheese layer on top.
- Bake: Place the assembled dish in the preheated oven and bake for 20 to 25 minutes or until the cheese is bubbly and golden around the edges.
Notes
- This lasagna is perfect for meal prep; it freezes and reheats very well, making it convenient for busy days.
- Use sugar-free marinara to keep the carb count low and adhere to keto guidelines.
- Ensure Crepini wraps are evenly layered to prevent the dish from becoming too dense.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner / Casserole
- Method: Baking
- Cuisine: Italian
