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Prep Time: 15 minutes 

Cook Time: 35-40 minutes 

Servings: 2-4



8 large Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains) 
16 ounces whole milk Ricotta cheese
16 ounces shredded Mozzarella cheese
6 leaves fresh Italian basil, thinly sliced plus more for topping
16 oz jar marinara sauce (Rao's preferred)



  1. Preheat oven to 350°F.
  2. Spray the bottom and sides of a 9x9-inch square non-stick baking pan with avocado oil or olive oil. 
  3. Add two Crepinis to the bottom of the pan (you may need to trim the sides of the wrap to have it fit perfectly into the pan).
  4. Layer 6 ounces (¾ cup) of the Ricotta cheese on top of the Crepinis.
  5. Sprinkle 6 ounces (¾ cup) of the Mozzarella cheese over the Ricotta cheese.
  6. Spread ½ (4 ounces) of marinara sauce on top of the cheese.
  7. Sprinkle a small amount of chopped basil over the top.
  8. Repeat these steps two more times.
  9. To finish, add two Crepini wraps on top of the cheese and sprinkle remaining Mozzarella cheese over the top.
  10. Place in the oven and bake until golden and bubbling, 35-50 minutes (Note: You can broil the lasagna for 2 minutes when close to being done if you want a more golden topping).
  11. Let cool slightly and garnish with more basil. Serve warm