Low Carb Lasagna w/ Egg Wrap Noodles

<p>Prepare the meat sauce:</p>
<p>Add olive oil to a <a href="https://amzn.to/3gel9VU" rel="">large skillet</a> or <a href="https://amzn.to/3e3WKzz" rel="">Dutch oven</a> and set over medium heat. When oil shimmers, add garlic and sauté for 2 minutes.</p>

<p>Add ground Italian sausage, ground beef, salt, and pepper to the pan, and brown the meat for 8-10 minutes. When meat is no longer pink, break it into crumbles with a wooden spoon or spatula.</p>

<p>Add marinara and mix it all together. Heat through for about 5 minutes.</p>

<p>Prepare the ricotta cheese layer:</p>
<p>Add the egg to a medium bowl and whisk. Add ricotta, 1/2 cup Parmesan, and basil, and combine. Reserve the other 1/4 cup of Parmesan to sprinkle on top of the lasagna.</p>

<p>Compose the lasagna:</p>
<p>Position the oven rack in the center of the oven and preheat to 350 degrees. Lightly spray a <a href="https://amzn.to/2PVHD3s" rel="">9 x 13-inch pan</a> with <a href="https://goto.target.com/c/12116/81938/2092?u=https%3A%2F%2Fwww.target.com%2Fs%3FsearchTerm%3Dcooking%2Bspray" rel="">cooking spray</a>.</p>

<p>Cut the egg wraps in half to yield 36 pieces. Evenly spread about 1/3 of the meat sauce (about 2 rounded cups) in the bottom of the baking pan. Top with 12 pieces of overlapping egg wraps.</p>

<p>Top the egg wraps with 8 slices of provolone cheese, half of the ricotta cheese and egg mixture, and 1 1/3 cups of mozzarella cheese.</p>

<p>Top with 12 more pieces of egg wraps, 2 cups of meat sauce, remaining ricotta egg mixture, and 1 1/3 cup of mozzarella.</p>

<p>Next, layer with 12 pieces of egg wraps, the remaining meat sauce, 1 1/3 cups mozzarella, and 1/4 cup reserved Parmesan.</p>

<p>Cover with aluminum foil and bake for about 25 minutes.</p>

<p>Remove the foil and continue baking for another 15 to 20 minutes until the top starts to brown. Remove from oven, and let rest for at least 20 minutes on a <a href="https://amzn.to/3aapLIV" rel="">cooling rack</a> before slicing. Serve and enjoy!</p>