Low Carb Lasagna – Guess What’s In This Gluten Free Pasta!

If you are craving lasagna on a low carb or gluten free diet, this low carb lasagna is the recipe for you. It’s rich and savory and super delicious at only 6.0g net carbs per serving.  

You might also like this recipe for low carb sausage and egg noodles .

The other day I was craving lasagna. My mother used to make the best lasagna (truly) and I have the recipe here, but it takes a bit of time and I want to stick to my diet so I had a crazy idea to make it with eggs as the noodles.

You might remember I made “egg noodles” along time ago buy making a crepe using just eggs and cutting it into noodles. I had loved that dish and took that recipe one step further with adding the cheeses and layers. This low carb lasagna was fabulous! I wanted to eat the whole thing but I was good and froze the other 3 pieces for lunch next week. My husband hates eggs but even he had to admit it was good. 

Low Carb Egg Wraps And Noodles

I love when I have a crazy idea and it works. Though I have a few that fail, I tend to forget about them and just remember the good ones. 🙂

If you’ve never made an egg wrap you should try it because it’s very versatile. You can wrap meat, cheese and veggies for a sandwich wrap, cut into noodles and top with bolognese or use them for this lasagna! Check out my turkey egg wrap video to show you how I make them with two skillets.

For this recipe you will need 5 eggs to make 5 noodles. Note the video uses herbs but for this lasagna just use plain old eggs.

Low Carb Lasagna In A Nutshell.

Once I’ve made 5 egg noodles, I made my sauce by using the lowest carb marinara sauce I could find and added some browned Italian sausage to it. In a bowl mix together an egg, whole milk ricotta and a bit of chopped spinach for color. You can use parsley if you want instead.

Then start your layers in this order: egg wrap ->sauce->egg wrap->ricotta mixture + mozzarella->egg wrap ->sauce->egg wrap->ricotta mixture + mozzarella->egg wrap->sauce +mozzarella. As you can see I put this in a small springform cake pan that I use in my Instant Pot. The wraps were close in size to this pan so it worked well.

I used many layers because the egg noodles are fairly fragile in comparison to pasta noodles and it worked great. This is a small lasagna but it’s very filling. As I mentioned above I froze the other pieces for a quick low carb lunch.  

I hope you give this one a try and it was very tasty and I have a few other recipes coming up using these egg wraps that I think you will like. The nutritional information for 1 piece of this low carb lasagna is:

304 cals / 21.2g fat / 7.1g carbs / 1.1g fiber / 21.2g protein = 6.0g net carbs

5 from 3 votes

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Low Carb Lasagna (gluten free)

If you are craving lasagna on a low carb or gluten free diet, this low carb lasagna is the recipe for you. It's rich and savory and super delicious at only 6.0g net carbs per serving.  

Course dinner

Cuisine Italian

Keyword lasagna, low carb, pasta

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Calories 304 kcal

Author Denise

Ingredients

• 6 eggs
• 1 link Italian sausage
• 1 cup marinara (see notes for low carb)
• ½ cup whole milk ricotta
• 1 clove garlic, crushed
• ½ cup baby spinach, chopped
• 1 cup shredded mozzarella

Instructions

1. Preheat oven to 350 degree F.

2. Heat up two non stick frying pans. Add cooking spray to both and In the small one, add a beaten egg and swirl around to make a crepe. Flip over into the other pan and finish cooking. Should only take a minute or so per side. Do this for 5 eggs to make  crepes.

3. In a sauce pan, brown the sausage after taking the casing off. Add in garlic and then marina sauce. Let cook through for a few minutes and then take off stove.

4. In a bowl add the ricotta, 1 beaten egg and spinach. Mix well and set aside.

5. Spray cooking spray all over a small springform pan. Add 1 crepe then top with ⅓ cup of meat sauce. Add next crepe and top with ricotta mixture then ⅓ cup of the mozzarella. Add one more layer of each and then top with remaining sauce and then remaining mozzarella.

6. Bake for 30 minutes then let sit for 15 minutes before cutting.

Recipe Notes

* I bought everything at Aldi. I used their Specialty Selected Marinara sauce and their Happy Farms Whole Milk Ricotta. Please check labels when choosing your ingredients to get the lowest carb brands that you can.