High Protein Lasagna Wrap with Lean Beef
This high protein lasagna wrap is an oven-baked veggie-and-egg wrap filled with seasoned lean ground beef, rich tomato sauce, creamy ricotta, melty light mozzarella, and fresh arugula. It delivers classic lasagna flavor in a sliceable, meal-prep-friendly roll that’s lower in carbs than pasta-based lasagna and packed with protein.
Ingredients
Vegetable Wrap Base
- 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
Filling
- 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
Optional Seasoning
- 1 tsp garlic powder optional
- 1 tsp dried oregano optional
- 0.5 tsp black pepper optional
- 0.25 tsp chili flakes optional
Instructions
Bake the Vegetable Wrap
- Preheat the oven to 200°C and line a large baking tray with parchment paper.
- Grate the zucchini and carrots. Squeeze the zucchini (and any very wet carrots) in a clean towel to remove excess moisture for a sturdier wrap.
- In a large bowl, mix grated vegetables, eggs, and shredded high-protein cheese until evenly combined.
- Spread the mixture thinly and evenly on the tray (aim for an even rectangle).
- Bake for 25–30 minutes, or until set and lightly golden. Let it cool for 5 minutes so it’s easier to roll.
Cook the Beef Sauce
- While the wrap bakes, heat a nonstick pan over medium heat and brown the ground beef, breaking it up as it cooks.
- Season the beef to taste (garlic powder, oregano, black pepper, and chili flakes if using).
- Stir in the tomato sauce and simmer for 8–10 minutes until thickened slightly.
Assemble and Roll
- Carefully lift the baked wrap (still on parchment) onto a flat surface.
- Spread ricotta evenly over the wrap, leaving a small border at the edges.
- Add a layer of arugula, then spread the beef sauce evenly on top.
- Sprinkle mini mozzarella over the beef layer.
- Roll tightly from the short end (use the parchment to help). Slice into portions and serve warm.
Notes
- Squeezing excess moisture from the zucchini helps the wrap bake firm and prevents tearing while rolling.
- Spread the wrap mixture thinly and evenly for the best flexibility and clean slices.
- Let the wrap cool for about 5 minutes before assembling to reduce cracking and make rolling easier.
- For meal prep, store sliced portions airtight in the fridge up to 3 days and reheat gently.