[.feature]3[.feature] italian egglife® wraps
[.feature]1[.feature] tsp extra-virgin olive oil
[.feature]½[.feature] medium yellow onion
[.feature]½[.feature] cup sliced mushroom
[.feature]1[.feature] garlic clove, minced
[.feature]1[.feature] lb italian pork sausage or ground meat of choice
[.feature]1 15[.feature] oz jar of sugar-free marinara sauce
[.feature]½[.feature] tbsp italian seasoning
salt and pepper to taste
[.feature]¾[.feature] cup full fat cottage cheese or ricotta cheese
shredded mozzarella
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
¼ cup cottage or ricotta cheese (enough to cover wrap)
¼ 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!
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