If you're looking for a creamy, hearty lasagna that's low in carbs and doesn't require boiling noodles, this keto rosa lasagna (also known as keto pink lasagna or keto rosé lasagna) is for you.
It's rich, flavorful, and completely satisfying without any pasta, flour, or gluten. This recipe is made extra easy thanks to Egg Life Wraps, which replace traditional noodles with a high-protein, gluten-free alternative.
Whether you're eating keto, following a low-carb diet, or need a delicious gluten-free pink lasagna, this dish delivers everything you love about lasagna: layers of meat sauce, creamy cheese, and a bubbly top!
Visit our entire collection of keto egg wrap recipes for more delicious options.
Why You'll Love This Low-Carb Rosa Lasagna
- No Pasta, All Flavor: No need to boil or layer starchy noodles.
- Rich & Creamy Rosé Sauce: Tomato and cream come together for velvety richness.
- Protein-Packed: Ground beef, sausage, cheese, and egg-based wraps keep this filling and balanced.
- Great for Meal Prep: Holds up beautifully for leftovers or freezing.
- Keto & Gluten-Free Friendly: Ideal for a variety of dietary needs.
What Is Rosa (or Rosé) Lasagna?
Rosa, or rosé, sauce is a blend of tomato sauce and heavy cream, which gives it the signature "pink" color.
This sauce offers the best of both worlds: the tangy richness of tomato combined with the silky texture of cream. A low-carb rosé lasagna uses this combination to elevate your typical meat sauce, making it feel indulgent without overloading on carbs.
Why Use Egg Life Wraps?
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.
Meat Sauce
- Extra-virgin olive oil: For sautéing and building flavor
- Onion, finely chopped
- Lean ground beef: Gives the lasagna a hearty, meaty base
- Italian sausage without casing: Adds richness and seasoning
- Crushed canned tomatoes: Forms the foundation of the sauce
- Tomato paste: Thickens and intensifies tomato flavor
- Heavy cream: Creates the creamy, "rosa" (pink) sauce
- Dried oregano
- Dried basil
- Red pepper flakes
- Black pepper
- Dried onion powder
- Dried garlic powder
- Fresh garlic crushed
- Sea salt
Ricotta Cheese Layer
- Whole milk ricotta cheese: Creamy layer for richness
- Shredded mozzarella cheese: Melts beautifully into the filling
- Ground black pepper
- Sea salt
- Egg: Binds the filling ingredients together
- Grated parmesan cheese: Adds sharpness and umami
- Ground nutmeg powder: Subtle warmth and complexity
Lasagna "Noodles:
- Egg Life Wraps: A high-protein, gluten-free alternative to pasta that makes layering easy and keeps the dish keto-friendly
Cheese Topping
- Shredded mozzarella cheese
- Freshly grated parmesan cheese
How to Make Keto Pink Lasagna
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Start by preheating your oven to 350°F. In a large skillet over medium heat, heat the olive oil and add the chopped onion, garlic, and red pepper flakes.
Cook for a few minutes until the onion becomes translucent and fragrant. Add the ground beef and Italian sausage to the pan and cook until browned, breaking up the meat as it cooks.
Once the meat is fully cooked, stir in the crushed tomatoes, tomato paste, and heavy cream.
Season with oregano, basil, salt, pepper, onion powder, and garlic powder. Allow the sauce to simmer and reduce for 10-15 minutes, until thick and rich. Set aside.
In a separate bowl, combine the ricotta cheese, shredded mozzarella, parmesan, egg, nutmeg, salt, and pepper. Mix well until smooth and creamy. This will be your lasagna's cheese layer.
To assemble the lasagna, grease a 9x13 baking dish. Spoon a layer of the rosé meat sauce onto the bottom, then add your first layer of Egg Life wrap halves, slightly overlapping if needed.
Spread about half a cup of the ricotta mixture over the wraps, then layer half of the remaining meat sauce on top. Sprinkle with mozzarella cheese.
Repeat the process with a second layer of Egg Life wraps, more ricotta filling, the remaining meat sauce, and more mozzarella.
Finish with the remaining mozzarella and a generous sprinkle of parmesan cheese on top. Bake for 40 to 45 minutes, until the lasagna is bubbling and the top is lightly browned.
Let the lasagna rest for 20 minutes before slicing. This resting time helps everything set and makes for cleaner servings.
Serving Tips & Storage
- Let it rest before slicing for the cleanest layers.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze individual slices for easy reheating later.
- Pairs well with our keto strawberry salad or asparagus salad for a complete low-carb meal.
Tag Us
This low-carb rosa lasagna has all the comfort and flavor of traditional lasagna, without the carbs or gluten.
Thanks to Egg Life wraps, you can enjoy a creamy, rich, and satisfying meal that fits perfectly into your keto lifestyle.
Whether you're making dinner for the family or prepping meals for the week, this keto lasagna is a must-try.
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 Rosa (Pink) Lasagna, Gluten-Free
This delicious recipe for keto pink lasagna is made with egg wraps as an alternative to pasta. The use of egg life wraps keeps the dish low in carbs, gluten-free and easy to make.
Ingredients
Meat Rosé Sauce
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped about 4 ounces
- 1 pound of lean ground beef
- 1 pound of Italian sausage without casing
- 28-ounces of crushed tomatoes
- 2 ounces of tomato paste
- 1 ½ cups of heavy cream
- 2 ½ tablespoons dried oregano
- 2 ½ tablespoons 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
- 5 cloves of fresh garlic crushed
- 2 teaspoons sea salt
Ricotta Cheese Layer
- 15 ounces whole milk ricotta cheese
- 1 ½ cups mozzarella cheese
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon of salt
- 1 egg
- ½ cup of grated parmesan cheese
- ⅛ teaspoon of ground nutmeg
Mozzarella Cheese Topping
- 1 ¼ cup shredded mozzarella cheese
- ¼ cup of grated parmesan cheese
Egg Life Wraps
Instructions
- In a large skillet set over medium heat, heat 3 tablespoons of olive oil.
- Add the onion, garlic, and red pepper flakes and cook, until the onion and garlic are translucent.
- Add the ground beef and Italian sausage without casing and cook, until brown.
- Add the crushed tomatoes, tomato paste, and heavy cream.
- Next add the oregano, basil, and salt. Allow the rosé sauce to cook and reduce until the sauce has thickened, about 10 minutes. Set the sauce aside.
- Preheat the oven to 350°F.
- Proceed to make the cheese filling: In a large bowl combine the ricotta cheese, mozzarella cheese, and parmesan cheese. Next, add the egg and dash of nutmeg and combine well.
- Slice each egg wrap in half for a total of 12 slices to make it easier to layer.
- To a 9x 13 well-greased baking dish, add a layer of the meat sauce and add the first layer of egg life wrap halves over the meat sauce. Note that the edges of wraps may overlap and that's fine.
- Add about ½ cup of the ricotta cheese filling and spread evenly across the top.
- Add ½ of the remaining meat sauce across the ricotta cheese layer and spread evenly. Sprinkle ¼ cup of mozzarella cheese.
- Repeat the second layer of egg wraps, meat sauce, ricotta filling, and mozzarella.
- Sprinkle 2 tablespoons Parmesan cheese over the surface.
- Bake for 40 to 45 minutes, or until the keto pink lasagna is bubbling and the top is lightly brown. Let stand for 20 minutes before slicing and serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 325Total Fat: 17.9gSaturated Fat: 6.9gCholesterol: 99mgSodium: 307mgCarbohydrates: 7.2gNet Carbohydrates: 5.7gFiber: 1.5gSugar: 3.3gProtein: 24.4g
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