High Protein Lasagna Wrap with Lean Beef and Cheese (Low Carb, Oven-Baked)

Name: High Protein Lasagna Wrap with Lean Beef
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 300 g zucchini (finely grated, excess moisture squeezed out); 250 g carrots (finely grated); 3 large eggs; 180 g high-protein reduced-fat cheese (shredded); 400 g lean ground beef (about 5% fat); 200 g tomato pasta sauce; 100 g ricotta cheese; 65 g mini mozzarella (reduced-fat/light); 30 g arugula (or to taste); 1 tsp garlic powder (optional); 1 tsp dried oregano (optional); 0.5 tsp black pepper (optional); 0.25 tsp chili flakes (optional)

Published:

January 21, 2026

Updated:

January 28, 2026

Author:

Cifra

This high protein lasagna wrap takes everything people love about classic lasagna and transforms it into a lighter, sliceable, meal-prep–friendly format. It delivers serious protein, balanced macros, and familiar Italian-inspired flavors without relying on pasta sheets or heavy fillers.

Instead of noodles, this recipe uses a baked vegetable-and-egg wrap that holds together beautifully and rolls cleanly. The result is a satisfying, fork-friendly dish that works equally well for weeknight dinners, fitness-focused meal prep, or a high-protein lunch that actually keeps you full.

High Protein Lasagna Wrap Recipe Card

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 2 portions

Estimated Nutrition (per portion):
Calories: ~830 kcal
Protein: ~105 g
Carbohydrates: ~29 g
Fat: ~36 g

Ingredients

Vegetable Wrap Base

300 g zucchini, finely grated
250 g carrots, finely grated
3 large eggs
180 g high-protein reduced-fat cheese, finely shredded

Filling

400 g lean ground beef (approximately 5% fat)
200 g tomato-based pasta sauce
100 g ricotta cheese
65 g mini mozzarella, reduced-fat
Fresh arugula, as needed

Optional Seasonings

Garlic powder
Black pepper
Dried oregano or basil
Chili flakes (optional)

Instructions

Preheat the oven to 200°C and line a large baking tray with parchment paper.
Squeeze excess moisture from the grated zucchini and carrots using a clean towel.
Combine vegetables, eggs, and shredded cheese in a bowl until evenly mixed.
Spread the mixture thinly and evenly over the parchment-lined tray.
Bake for 25–30 minutes until set, lightly golden, and firm to the touch.
While the wrap bakes, brown the ground beef in a pan over medium heat.
Season the beef, then stir in tomato sauce and simmer for 8–10 minutes.
Allow the wrap to cool slightly before assembling.
Spread ricotta evenly over the wrap, then layer arugula, beef mixture, and mozzarella.
Roll tightly, slice into portions, and serve warm.

Why This Lasagna Wrap Works So Well

Traditional lasagna depends on pasta sheets to provide structure, but those sheets also add refined carbohydrates and reduce protein density. This wrap replaces pasta with a vegetable-based sheet that still feels sturdy and satisfying.

Zucchini and carrots create bulk and moisture without heaviness. Eggs act as a natural binder, while high-protein cheese reinforces structure and flavor.

Because the wrap is baked thin, it rolls easily without cracking. This makes it practical for slicing and storing, something classic lasagna struggles with.

Protein Density Without Compromise

One of the standout features of this dish is its exceptionally high protein content. Each portion delivers over 100 grams of protein while keeping carbohydrates relatively low.

The protein comes from multiple sources rather than relying on just one. Lean ground beef provides complete protein and iron, eggs add structure and amino acids, and dairy contributes both protein and creaminess.

This combination improves satiety and supports muscle recovery, making the recipe especially suitable for strength training or calorie-controlled diets.

The Vegetable Wrap Base Explained

The wrap is the most important technical element of the recipe. Getting it right ensures the final dish slices cleanly and holds together.

Removing moisture from the grated vegetables is critical. Excess water can prevent the wrap from setting and lead to tearing when rolled.

Spreading the mixture thinly is equally important. A thick layer will behave more like a casserole, while a thin layer creates flexibility similar to a flatbread.

Once baked, the wrap should feel firm but pliable. Letting it cool for a few minutes improves handling and reduces breakage.

Building Flavor Like Classic Lasagna

Although the format is different, the flavor profile remains familiar. Tomato sauce, ricotta, mozzarella, and seasoned beef recreate the layered richness people expect from lasagna.

Ricotta acts as a creamy buffer between the wrap and the filling. This prevents sogginess while adding mild richness.

Arugula adds freshness and a slight peppery contrast. It balances the richness of the cheese and beef without overpowering the dish.

Using reduced-fat cheeses keeps the dish lighter while still delivering that classic melted texture.

Meal Prep and Storage Tips

This lasagna wrap is ideal for meal prep because it slices neatly and reheats well. The structure remains intact even after chilling.

Store slices in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to avoid drying out.

For best texture, reheat covered and uncover briefly at the end. This keeps the interior moist while restoring the surface warmth.

If preparing in advance, wait to slice until just before storing. Larger sections retain moisture better.

Smart Variations and Substitutions

This recipe is flexible without losing its core appeal. Small changes can adapt it to different preferences or nutritional goals.

Swap arugula for spinach if you prefer a milder green. Add mushrooms or finely diced bell peppers to the beef for extra volume.

If you want a sharper flavor, mix a small amount of aged cheese into the ricotta. For heat, add chili flakes or a pinch of smoked paprika.

Keep the wrap base consistent for best results. Altering the vegetable ratio too much can affect structure.

Common Mistakes to Avoid

Skipping the moisture removal step is the most frequent issue. Wet vegetables prevent proper setting and make rolling difficult.

Overbaking can dry the wrap and cause cracking. Check early and remove once set and lightly golden.

Overfilling makes rolling messy and uneven. Spread fillings in thin, even layers for clean slices.

Allowing the wrap to cool slightly before assembling reduces tearing and improves final presentation.

Frequently Asked Questions

Can I make this lasagna wrap ahead of time?
Yes, it works well for advance preparation. Assemble and store sliced portions in the refrigerator for up to three days.

Does the wrap taste like vegetables?
The flavor is mild and neutral. The cheese and seasoning dominate, making it closer to a savory baked sheet than a vegetable dish.

Can I freeze this recipe?
Freezing is possible, but texture is best when eaten fresh or refrigerated. If freezing, wrap tightly and reheat in the oven.

Is this suitable for low-carb diets?
The carbohydrate content is significantly lower than traditional lasagna. It fits well into moderate low-carb plans.

What keeps the wrap from falling apart?
The combination of eggs, cheese, and proper baking creates a firm but flexible structure that holds during rolling and slicing.

Can I use a different protein?
Lean ground meats with similar fat content work well. Keep moisture levels consistent to avoid sogginess.

This high protein lasagna wrap proves that comfort food and macro-conscious cooking can coexist. It delivers structure, flavor, and nutrition in a format that feels both familiar and refreshingly modern.