egglife wraps are made with cage-free eggs, not flour.
Recipe by Michelle Garcia-Rosencrance @rosay.way
3 Italian-style egglife® wraps
1 tsp extra-virgin olive oil
1/2 medium yellow onion
1/2 cup sliced mushroom
1 garlic clove, minced
1 lb Italian pork sausage or ground meat of choice
1 15 oz jar of sugar-free marinara sauce
1/2 tbsp Italian Seasoning
Salt and pepper to taste
3/4 cup full fat cottage cheese or ricotta cheese
Shredded mozzarella
*circular 7 cup (7.5 inch) Pyrex dish
Preheat oven to 375 degrees Fahrenheit.
Add diced onion, mushroom, garlic, and extra-virgin olive oil to a skillet over medium heat.
Sautee until onions become translucent, about 3-5 minutes. Add in your meat, cook only until lightly browned. Add your sauce and Italian seasoning, stir to combine all contents. With the lid on, allow your sauce to simmer for 5 minutes. This will help reduce excess moisture. Add salt and pepper to taste.
Using a circular 7 cup (7.5 inches) Pyrex dish, build lasagna by layering the following:
egglife® wrap
1/4 cup cottage or ricotta cheese (enough to cover wrap)
1/4 cup sauce
Mozzarella cheese (enough to cover the sauce)
Continue until you’ve made 3 layers.
Cover with foil to prevent cheese from burning and bake for 35 min. Remove from oven and allow to cool for 10 min. Enjoy!
NEW egglife wraps are made with eggs, not flour.
6 Comments
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Fantastic! Thank you.
Just made my first egg life sammie. Tip: fry in dry pan for a couple min on each side first. Makes the egg life firmer. It cools down quickly to begin building your wrap, roll, or folded sammie! I’m thrilled to have this option on my sugar free, low carb adventure.
Please send me recipes! Thank you!
How many servings is this recipe for? Sounds delicious!
Hope to try these soon