This simple two minute dish is easy to eat at any bariatric stage, contains high quality high protein, is low/no carb and TASTES LIKE LASAGNA! Do not be intimidated that we call it a crepe, its just an egg. Okay, so this is technically a Manicotti. Enjoy.


  • one large egg
  • a teaspoon of olive oil
  • 1/4 cup part skim ricotta
  • 1 tablespoon Parmesan cheese
  • Mario Batali Tomato Basil Pasta Sauce
  • sea salt and black pepper


  • Scramble an egg in a bowl with a teaspoon of water.
  • Pour the olive oil into a hot, 6-inch nonstick frying pan and add the egg.
  • Quickly lift the pan and roll it around so the entire bottom is thinly coated in egg.
  • Cook 30 to 35 seconds until surface looks nearly dry.
  • Carefully lift the corner and flip.
  • Move to plate, smear ricotta in a thick line across center of crepe, sprinkle with parmesan and roll up.
  • Add a couple big spoonfuls of tomato sauce to your hot pan and let it sizzle.
  • Pour over your lasagna roll.
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