Low Carb Lasagna

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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350ºF.
  • Spray an 7" round (2" deep) cake pan with non-stick vegetable oil spray. I use a 7" spring form pan.
  • In a heavy skillet, brown the ground beef, stirring to break it up, until no longer pink. Drain excess fat from pan.
  • Add the tomato sauce, tomato paste, water, the seasonings, and the sweetener.
  • Simmer over low heat for 5 to 7 minutes. Taste and adjust seasonings, as needed.
  • In a small bowl, combine the ricotta with the egg, the Parmesan, pepper, and the parsley.
  • Assemble lasagna : Trim 3 low-carb tortillas to 7" circles, to fit into the pan, if necessary.
  • Spread a spoonful of meat sauce in the bottom of the pan. Lay one tortilla in the bottom of the prepared pan.
  • Reserve 1/4 cup meat sauce, then use half of the remaining sauce to cover the tortilla.
  • Dollop half of the ricotta mixture over the meat sauce.
  • Reserve a couple tablespoons of mozzarella for the top. Sprinkle half of the remaining shredded mozzarella cheese over the ricotta.
  • Top with a second low-carb tortilla, and repeat the layering: meat sauce, ricotta, and mozzarella.
  • Top with a third low-carb tortilla. Spread with the reserved meat sauce and sprinkle with the reserved mozzarella and with additional grated Parmesan cheese.
  • Cover pan with foil and bake 20 minutes. Uncover and bake 20 to 25 additional minutes, till bubbly hot.
  • Remove from oven and allow to cool for 10 to 15 minutes.
  • Cut into four wedges and serve.
  • If you use a 3 net carb tortilla, each serving is about 9 net carbs.
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