Print

High Protein Low Carb Egglife Lasagna

High Protein Low Carb Egglife Lasagna
Print Recipe

This innovative lasagna replaces traditional pasta sheets with Egglife wraps, creating a dish that is remarkably high in protein and low in carbohydrates while delivering all the rich, savory layers you crave. The combination of seasoned ricotta, lean ground turkey, and a robust marinara sauce results in a satisfying, hearty casserole that is both nourishing and delicious.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey (93/7)
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups low-sugar marinara sauce (no added sugar brand, such as Rao’s Homemade)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 3/4 cups part-skim ricotta cheese (15 oz container)
  • 1 large egg
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup fresh basil, chopped, plus more for garnish
  • 12 Egglife Original Egg White Wraps (about 2 packages)
  • 1 1/2 cups shredded part-skim mozzarella cheese (6 oz)
  • 1/2 cup grated Parmesan cheese (2 oz)

Instructions

  1. Preheat the oven to 350°F (177°C). Position a rack in the center of the oven. This temperature ensures the lasagna bakes evenly without burning the wraps or cheese.
  2. In a large skillet over medium-high heat, warm the olive oil until it shimmers. Add the ground turkey and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 6-8 minutes. The meat should release a deep, savory aroma and reach an internal temperature of 165°F (74°C).
  3. Add the finely diced onion and minced garlic to the skillet with the turkey. Cook, stirring frequently, until the onion softens and becomes translucent, about 3-4 minutes. This builds a flavor base and ensures the garlic doesn’t burn.
  4. Pour in the marinara sauce, then add the dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir well to combine. Reduce the heat to medium-low and let the sauce simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove from heat.
  5. In a medium bowl, combine the ricotta cheese, egg, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper, and chopped basil. Stir until smooth and well blended. The egg acts as a binder, giving the ricotta layer structure as it bakes.
  6. Prepare an 8×8-inch baking dish (or a similar 2-quart dish) by spreading a thin layer of the turkey marinara sauce (about 1/2 cup) on the bottom. This prevents the wraps from sticking and adds moisture to the base layer.
  7. Place 4 Egglife wraps side by side, slightly overlapping if needed, to cover the bottom of the dish. Because the wraps are thinner than pasta, this single layer replicates the texture of a lasagna noodle sheet.
  8. Spread half of the ricotta mixture (about 1 cup) evenly over the wraps, then top with one-third of the remaining turkey marinara sauce (about 1 cup). Sprinkle with 1/2 cup of the shredded mozzarella and 2 tablespoons of Parmesan cheese.
  9. Repeat the layers: add another layer of 4 Egglife wraps, the remaining ricotta mixture, one-third of the sauce, 1/2 cup mozzarella, and 2 tablespoons Parmesan.
  10. Top with the final layer of 4 Egglife wraps, the remaining turkey marinara sauce (about 1 cup), and the remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Ensure the top is fully covered with sauce and cheese to prevent the wraps from drying out.
  11. Place the baking dish on a rimmed baking sheet to catch any drips. Bake uncovered for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top. The internal temperature at the center should reach at least 165°F (74°C) for food safety.
  12. Remove the lasagna from the oven and let it rest on a wire rack for 10-15 minutes. This resting period allows the layers to set, making it easier to slice and serve without the lasagna sliding apart. Garnish with fresh basil before serving.
  13. Slice into 4 equal portions and serve hot. The wraps will have absorbed some sauce and softened, creating a tender lasagna-like texture with a slightly firmer bite than pasta.
  14. If desired, serve with a side salad of mixed greens dressed with lemon juice and olive oil to round out the meal with extra fiber and freshness.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: Assemble the unbaked lasagna (without the final resting step) in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. To bake from frozen, thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes to the baking time. Reheating: Reheat individual portions in a 350°F (177°C) oven for 10-15 minutes, or in the microwave on high for 2-3 minutes, until warmed through. The wraps may release some moisture upon reheating, so draining excess liquid is recommended. Protein Boost: For even more protein, stir 1/2 cup of cottage cheese into the ricotta mixture or add 1 cup of chopped cooked spinach to the turkey sauce.

Nutrition

Keywords: Egglife lasagna, high protein lasagna, low carb lasagna, keto lasagna, turkey lasagna, egg white wrap lasagna, healthy lasagna, gluten free lasagna, Italian casserole, high protein dinner, low carb dinner

Find it online: https://thehighproteinrecipes.com/high-protein-low-carb-egglife-lasagna/