One of the things we’ve done in our weight loss journey is find healthier substitutions for foods we love. One of those things happens to be lasagna. I do this lasagna for meal prep and everyone loves it. I’ve been told by many that “even my husband would eat this” which is high praise. My husband also loves it! This meal is one that does take some assembly time so while you’re at it, you may as well make two. It freezes really well and tastes just as good (if not better) as leftover. I should also mention this is Keto/low carb friendly and gluten free!

For this recipe you are going to need egg thins. The brand I use is Crepini from Costco. I’ve also seen them at Schnucks and on occasion Aldi has the small version. I like the big ones from Costco. If you are low carb, then you will also need a good low sugar sauce. I love Rao’s but it’s pricey. There is one from Aldi that is even better and half the price. It’s the Specially Selected Premium Marinara. It’s got a black lid/label.

Basically you are going to make lasagna but use egg thins as the noodles. Easy peasy but I always get a lot of questions so I took photos last time to share all the steps with you. This is more a series of steps than an actual recipe because some people like really thick lasagna (just add more layers) and some like it vegetarian (just leave the meat out) and some like it really meaty (add more meat or Italian sausage to the beef). Make it how you like it and enjoy!

So first, brown and drain your meat. Add in your sauce. Typically I do 1 lb of meat to one jar of sauce. I then fill the sauce jar about 1/3 way full of water and shake and pour that in too. This is the time to add any additional spices like oregano, garlic, onion powder, etc.

Next, make your ricotta layer. Some people like cottage cheese but the thought of that makes me gag so we stick with ricotta. I do 1 container of ricotta, 1 egg and shake in some parm and Italian seasoning. Mix well. Get out your 9×13 pan and mozzarella. Time to start assembling. If you are eating it right away, preheat your oven to 350 degrees.

I like to cut all (except one) of my egg thins in half. I just take the pizza cutter and slice the whole stack down the middle. It makes placing them in the pan much easier. Then I lay one whole one down on top. I only use the whole one on the bottom layer…structural integrity and all that…I also don’t grease the pan.
Add your sauce and some cheese. Don’t go crazy. This is your first layer so don’t go all savage with the cheese.
Spread your ricotta layer on. I use an offset spatula which I’ve pictured above for those of you wondering what the heck an offset spatula is. Be careful spreading.
I like to add a tiny bit of sauce on this layer too but you don’t have to. I feel like it helps keep the ricotta creamy.
Continue with your egg thin, sauce, cheese layers until your pan is full. The top layer can get a good amount of cheese unless you’ve already used it all on the previous layers, then just use what you have left. Or be like me and always have an extra bag of cheese in the fridge. At this point, it’s ready for the freezer or the oven. If going to the freezer wrap it well and freeze. I like to do those in disposable pans. Don’t forget to label it. You will need to thaw it completely before following the baking directions on the next pic.
Bake at 350 for 45-50 minutes. Now I like my corners nice and brown. If you don’t, cover it loosely for the first 25 minutes. Once it’s all golden and bubbly, it will still seems “sloshy” in the center. That’s okay. Take it out and LET IT SIT FOR 15 MINUTES. Yes, I’m yelling this part because it’s going to look and smell amazing and you are starving but if you cut it at this point you will be sorry. Trust me. After 15 minutes, it will firm up and cut beautifully.
Yum!!! It is SO SO good. I just warm up leftovers in the microwave and they are just as delicious. You can also let this cool and portion out for quick lunches. It’s good in the fridge for 5 days or the freezer for 3-4 months. Also, I’m not sure what that weird splotch on my pan is but now I can’t stop looking at it.

So there you have it! If you try it, let me know! I also realized that when I read other blogs for recipes, it makes me really mad that I have to read a whole “backstory” before getting to the recipe and then went and did it myself. So to all the bloggers that I silently cursed, I see you and I get it now. 😉