Set your oven to 350°F (175°C) and lightly grease an 8×8 baking dish.
Heat a large skillet over medium-high heat and cook the ground hamburger until no longer pink, breaking it apart as it cooks, about 8 to 10 minutes. Drain off the fat.
Add the marinara sauce to the browned meat, stir together, and let it simmer for 2 to 3 minutes before removing from heat.
In a medium bowl, mix together the cottage cheese, one bag (2 cups) of mozzarella, the egg, Italian seasoning, and steak seasoning until fully combined.
Begin layering your lasagna by spreading a small amount of meat sauce on the bottom of the prepared dish, then place two Egglife wraps on top.
Spread half of the cheese mixture evenly over the wraps.
Add another layer of the meat sauce, followed by two more Egglife wraps, and then the remaining cheese mixture.
Top the lasagna with the last two Egglife wraps, spread the remaining meat sauce on top, and finish with the second bag of shredded mozzarella.
Bake uncovered for 30 to 45 minutes until the cheese is melted, bubbly, and golden brown around the edges.
Let the lasagna rest for 10 to 15 minutes after baking to set, then cut into portions and serve.
