Keto Lasagna with Egg Life Wraps

Keto Lasagna with Egg Life Wraps

Keto Lasagna with Egg Life Wraps, Rao’s Spaghetti Sauce, Ground Venison, Ricotta, Mozzarella, and Parmesan Cheeses


For the Meat Sauce:

  • 1 pound ground venison (you can also use ground beef or ground turkey)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (24-ounce) jar of Rao’s marinara sauce (or any low-carb tomato sauce of your choice)
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning


For the Filling:

  • 1 1/2 cups whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • Salt and pepper to taste
  • 4 Egg Life wraps (or low-carb tortillas)

For Layering:

  • Cooking spray or olive oil for greasing the springform pan


  1. Preheat your Ninja Foodi or pressure cooker in sauté mode. Add a little olive oil if necessary. Once it’s hot, add the chopped onions and garlic. Sauté for 2-3 minutes or until they become translucent.
  2. Add the ground venison (or your chosen meat) to the pan and cook until browned. Break the meat into small pieces as it cooks.
  3. Pour in the Rao’s spaghetti sauce (or your preferred low-carb sauce) into the meat mixture. Add salt, pepper, and Italian seasoning. Stir to combine everything and let it simmer for 5-10 minutes, allowing the flavors to meld. Once done, turn off the sauté mode.
  4. In a separate bowl, prepare the cheese filling. Mix the ricotta, 1 1/2 cups of mozzarella, 1/4 cup Parmesan cheese, and eggs. Season with a pinch of salt and pepper. This mixture will be used as a layer in your lasagna.
  5. Preheat your oven’s broiler on high.
  6. Now, it’s time to assemble your lasagna in the springform pan. Start by lightly greasing the pan with cooking spray or olive oil.
  7. Place one Egg Life wrap at the bottom of the springform pan, trimming it to fit. This will be your first layer.
  8. Add a layer of the meat sauce over the wrap, spreading it evenly.
  9. Next, spoon a third of the cheese mixture over the meat sauce, and spread it evenly.
  10. Repeat the layers: Egg Life wrap, meat sauce, cheese mixture, for a total of three layers.
  11. Top the final layer with the last Egg Life wrap, remaining meat sauce, and sprinkle with the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
  12. Place the springform pan into your Ninja Foodi or pressure cooker. Add a trivet or rack at the bottom and pour in 1 cup of water.
  13. Close the lid of your Ninja Foodi or pressure cooker and set it to pressure cook for 25 minutes.
  14. Once the pressure cooking is complete, allow for a natural pressure release for about 10 minutes, then manually release any remaining pressure.
  15. Carefully remove the springform pan from the Ninja Foodi or pressure cooker.
  16. Place the pan under the broiler for about 5 minutes or until the top is golden brown and bubbly.
  17. Remove the lasagna from the oven and let it sit for a few minutes to set.
  18. Carefully remove the sides of the springform pan, slice, and serve your delicious keto lasagna made with Egg Life wraps, Rao’s spaghetti sauce, ground venison, and a cheesy filling.

Enjoy your keto lasagna! It’s sure to be a flavorful and satisfying low-carb meal.


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