Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish and set aside.
- In a large skillet over medium-high heat, brown the ground beef for 8 to 10 minutes, breaking it apart as it cooks. Once no pink remains, drain the excess grease thoroughly.
- Stir the marinara sauce into the drained cooked beef. Simmer together for 2 to 3 minutes. If the sauce looks thin or watery, simmer for 2 additional minutes to reduce. Remove from heat and set aside.
- In a medium bowl, combine the cottage cheese, one bag (2 cups) of shredded mozzarella, the egg, Italian seasoning, and steak seasoning. Mix until the egg is fully incorporated and the mixture is evenly seasoned.
- Spread a thin layer of meat sauce on the bottom of the greased baking dish to prevent sticking.
- Lay 2 Egglife wraps over the sauce, overlapping slightly if needed to cover the bottom of the pan. Do not pre-cook the wraps.
- Spread half the cottage cheese mixture evenly over the wraps. Add another layer of meat sauce on top.
- Add 2 more Egglife wraps, then spread the remaining cottage cheese mixture. Top with the final 2 wraps, the rest of the meat sauce, and finish with the entire second bag of shredded mozzarella.
- Bake uncovered for 30 to 45 minutes until the cheese is bubbly and deeply golden. For extra browning, broil for 1 to 2 minutes at the end, watching closely to prevent burning.
- Remove from oven and let the lasagna rest for 10 to 15 minutes before slicing. This allows the layers to set so slices hold together cleanly when served.
Notes
Do not pre-cook the Egglife wraps. They soften perfectly in the oven. Always drain ground beef well before adding sauce to avoid a greasy final dish. Assemble up to 24 hours ahead, cover tightly, and refrigerate. Add 5 extra minutes to bake time if going in cold from the fridge. Freeze unbaked lasagna for up to 3 months; thaw overnight in refrigerator before baking.