Savor the flavors of traditional lasagna in a low-carb twist with lavash bread lasagna rolls. These delectable creations start with thin, pliable lavash bread, which serves as a perfect substitute for lasagna noodles, keeping the carb count in check. Each lavash sheet is generously spread with a rich and savory filling, a blend of seasoned ground meat, creamy ricotta cheese, and aromatic herbs. Rolled up tightly and nestled into a baking dish, the rolls are smothered in a vibrant tomato sauce and sprinkled with a blanket of gooey mozzarella cheese. Baked to golden perfection, each bite delivers layers of cheesy goodness and flavorful satisfaction without the guilt of traditional lasagna. Perfect for those craving the comfort of Italian cuisine while maintaining a low-carb lifestyle, lavash bread lasagna rolls are a delightful and wholesome alternative.

Ingredients

• 16 ounces ricotta
• 1 egg
• 16 ounces mozzarella
• 1/4 teaspoon Parmesan cheese
• 1 tbsp garlic powder
• 1 tap oregano
• 1 tsp parsley
• 1.5 lbs ground meat (I used half hot italian sausage and half ground beef)
• 1 tbsp garlic, minced
• 1 onion, diced
• 1 jar low carb marinara sauce (I used Rao’s)
• Salt and pepper, to taste
• 4 lavash wraps

Instructions

1. Preheat oven to 400 degrees.
2. Cook meat and onion together until the meat is no longer pink. Add in garlic and cook until fragrant. Set aside to cool.
3. Combine ricotta, egg, garlic powder, parsley, oregano, Parmesan and 1/4 cup of mozzarella and stir to combine.
4. Once meat is cooled, stir into the cheese mixture and stir until well combined.
5. Cut the wraps into 3 strips each.
6. Add a thin layer of sauce into the bottom of a 9x13 inch casserole dish.
7. On each strip, add a heaping tablespoon of the filling. Add each into the casserole dish on top of the sauce. Continue until all wraps are filled and filling is gone.
8. Top with the remaining sauce and as much mozzarella as you like.
9. Bake at 400 degrees for 15 minutes or until it reaches your desired doneness level.
10. Enjoy!