When you're craving a hearty, comforting pasta bake but sticking to a keto or low-carb lifestyle, my keto bolognese fettuccine bake is your perfect solution. It's rich, cheesy, satisfying, and completely grain-free.
The secret to this dish? Instead of traditional noodles, it uses Egglife wraps, transformed into fettuccine-style strips for a truly delicious low-carb fettuccine bolognese.
This recipe combines a deeply flavorful meat sauce with creamy cheese and a gluten-free "pasta" base that captures the texture and essence of the original.
Whether you're meal prepping, feeding a hungry family, or just indulging in a warm, oven-baked classic, this dish brings all the comfort without the carbs.
Visit our entire collection of keto egg wrap recipes for more delicious options.
Why You'll Love This Low-Carb Fettuccine Bolognese Bake
- No Pasta Needed: Skip the boiling and layering of traditional noodles. This recipe uses a smart low-carb alternative with zero fuss.
- Slow-Simmered Flavor: The rich meat sauce develops bold, savory flavor as it simmers.
- Authentic Texture: Egglife wrap "fettuccine" delivers the feel of real noodles without the carbs.
- Naturally Gluten-Free and Low-Carb: Perfect for keto eaters or anyone avoiding grains, with a boost of protein in every serving.
- Ideal for Meal Prep: This dish stores and freezes beautifully, making it a great option for busy weeks.
- Comfort Food the Whole Family Will Love: Hearty, filling, and picky-eater approved.
How to Turn Egglife Wraps into Fettuccine Strips
Egg Life Wraps are thin, pliable wraps made entirely from eggs. They're naturally gluten-free, low in carbs, and packed with protein, which makes them a perfect noodle substitute in recipes like this egg life wrap pink lasagna.
Here's why they work so well:
- No boiling or prep needed
- Hold up well during baking
- Add protein without extra carbs
- Taste neutral, allowing the flavors of the sauce and cheese to shine
If you're avoiding gluten or just want a quick, healthy way to make lasagna, egg life wrap rosa lasagna is the way to go.
Ingredients Needed
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The following are the ingredients you'll need to make a gluten-free keto rosa lasagna.
Note that the full printable recipe card is at the bottom of the page.
Low-Carb Bolognese Meat Sauce
- Olive oil: Used to sauté vegetables and brown the meat
- Aromatic vegetables: Finely chopped onion, carrot, and celery create a classic flavor base (mirepoix)
- Fresh garlic: Adds bold, savory depth
- Pancetta: Provides richness and a salty, meaty bite
- Ground beef and pork: Combine for a tender, flavorful meat mixture
- Crushed tomatoes and tomato paste: Build the body of the sauce with robust tomato flavor
- Chicken broth and heavy cream: Help balance the acidity of tomatoes and add creaminess
- Dried herbs and spices: Oregano, basil, thyme, red pepper flakes, garlic powder, and onion powder create an herby, slightly spicy profile
- Sea salt, black pepper, bay leaf: Essential seasoning to round out the flavors
Cheese Topping:
- Shredded mozzarella: Melts beautifully to create a bubbly, gooey top
- Grated parmesan: Adds sharpness and depth
- Butter slices: Help brown the top and add richness
For the "Fettuccine" Base:
- Egglife wraps: The star pasta alternative that replaces noodles with a low-carb, gluten-free option
- Unsalted butter: Used to lightly toast the strips for better texture
How To Make Keto Fettuccine Bolognese Bake
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Start by making the meat sauce. In a large skillet, sauté the finely chopped onion, carrot, celery, crushed garlic, and pancetta in olive oil until the vegetables are soft and translucent.
This base builds the foundation of flavor.
Remove the mixture and set aside. In a large pot, heat more olive oil and brown the ground beef and pork until fully cooked.
Return the cooked vegetables to the pot and stir in crushed tomatoes, tomato paste, chicken broth, and a splash of heavy cream.
Add your dried herbs and spices, season well with salt and pepper, and drop in a bay leaf. Let the sauce simmer gently for about 30 minutes, stirring occasionally, until thick and flavorful.
While the sauce simmers, prepare your Egglife wrap noodles as described above. Once they're toasted and ready, it's time to assemble the bake.
Lightly grease a square or rectangular baking dish. Spread a layer of the bolognese sauce on the bottom, then add the toasted fettuccine strips and gently toss to coat them in the sauce.
Pour the remaining sauce over the top, then layer on shredded mozzarella and grated parmesan. Dot the top with thin slices of butter to help the cheese brown and bubble beautifully in the oven.
Bake the dish until the top is golden and melted, and the edges are lightly crisp. Let it rest for a few minutes before serving, this makes slicing easier and helps the flavors settle.
Tag Us
This gluten-free fettuccine bolognese bake is proof that comfort food doesn't need to include carbs. With the help of Egglife wraps, you can enjoy a satisfying pasta alternative that's rich in protein, keto-friendly, and still delivers on texture and flavor.
I sure hope you give this recipe a try; once you do, make sure you remember to tag us on Instagram, Facebook, and Pinterest. It's what keeps us encouraged to keep sharing and perfecting our recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
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It's my prayer these keto cookbooks will help make keto a delicious breeze for you.
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Keto Fettuccine Bolognese Gluten-Free
This keto fettuccine bolognese uses sliced egg life wraps as a gluten-free alternative to traditional pasta, perfectly paired with our rich, hearty bolognese sauce.
Ingredients
Keto Bolognese Meat Sauce
- 4 tablespoons extra-virgin olive oil, divided
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 small celery stalk, finely chopped
- 5 cloves of fresh garlic crushed
- 2 ounces of pancetta, finely diced
- 1 pound of lean ground beef
- ¼ pound of ground pork
- 28-ounces of crushed tomatoes
- 1 ounce of tomato paste
- 1 cup of low-sodium chicken broth
- ½ cup of heavy cream
- 1 tablespoon of dried oregano
- 1 tablespoon of dried basil
- ½ teaspoon red pepper flakes
- ½ teaspoon of black pepper
- 1 teaspoon of dried onion powder
- 1 teaspoon of dried garlic powder
- 2 teaspoons sea salt
- 1 teaspoon of dried thyme
- 1 bay leaf
Mozzarella Cheese Topping
- 1 cup shredded mozzarella cheese
- ¼ cup of grated parmesan cheese
- 2 tablespoons unsalted butter thinly sliced
Egg Life Wraps
- 2 packs (6-count) Egglife wraps, sliced into ¼-inch wide strips
- 1 ½ tablespoons of unsalted butter
Instructions
- In a large skillet set over medium heat, heat 2 tablespoons of olive oil, reserve the rest of the olive oil.
- Add the chopped onion, carrot, celery, crushed garlic, and diced pancetta. Cook until vegetables are soft and translucent, about 5-7 minutes.
- Transfer the cooked vegetables to a bowl and set aside.
- In a 4-quart pot, heat the remaining 2 tablespoons of olive oil over medium-high heat.
- Add the ground beef and ground pork. Cook until browned and no longer pink, breaking it up as it cooks (about 5 minutes).
- Add the cooked vegetables back to the pot. Stir in the crushed tomatoes, tomato paste, chicken broth, and heavy cream.
- Add all the dried herbs and spices, including the bay leaf and salt. Stir well.
- Lower the heat to medium and let the sauce simmer uncovered for 30 minutes, stirring occasionally.
- Once done, remove from heat and set aside.
Prepare the Egglife “Fettuccine”
- Slice each Egglife wrap into thin strips (about ¼-inch wide) to resemble noodles.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat.
- Add half of the egg wrap strips and lightly toast until just golden. Remove and repeat with the remaining butter and strips.
Assemble and Bake
- Preheat the oven to 375°F (190°C).
- Lightly grease a 10x10-inch baking dish with olive oil.
- Spread half of the Bolognese sauce on the bottom of the dish.
- Add the toasted Egglife “fettuccine” strips and gently toss to coat them in the sauce.
- Pour the remaining Bolognese sauce over the top.
- Sprinkle with mozzarella and parmesan cheese.
- Dot the top with thin slices of butter.
- Bake for 20 to 30 minutes, or until the cheese is melted and golden brown.
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 weeks. Reheat in the oven or microwave before serving.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 300Total Fat: 15.9gSaturated Fat: 5.3gCholesterol: 80mgSodium: 305mgCarbohydrates: 5.2gNet Carbohydrates: 4gFiber: 1.2gSugar: 3.3gProtein: 20.4g
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