Low Carb Lasagna
- Ready In:
- 1⁄2 lb ground beef
- 8 ounces tomato sauce
- 2 tablespoons tomato paste
- 1⁄4 cup water
- 1⁄4 teaspoon onion powder
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon dried basil leaves
- 1⁄4 teaspoon dried oregano
- 2 drops liquid Splenda
- 1 dash crushed red pepper flakes
- 1⁄2 cup ricotta cheese
- 1 large egg
- 1⁄4 cup grated parmesan cheese
- 1⁄4 teaspoon pepper
- 1 tablespoon dried parsley flakes
- 4 ounces mozzarella cheese, shredded
- grated parmesan cheese, as needed
- 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.
Questions & Replies
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I know this post is kind of old, but I made a different version of this lasagna with the low carb tortillas, but it was basically the same ingredients and technique. I thought the tortillas kind of disappeared or were too soft. I am wondering if you think if I toasted the tortillas first, assembled the lasagna ingredients while the hot portions were hot, and then just stick it into the oven until it was heated through and the top cheese was melted would improve the texture of the tortillas. Hope I explained that okay. Just wanting to get your thoughts.
RECIPE SUBMITTED BY
<p>I've been a farm wife for more than 30 years, driving tractors and semi-trucks, and raising corn, soybeans, beef cows, and 4 daughters. We are going against big farm trends and diversifying (rather than specializing), adding laying hens, honey bees and milk goats to our farm. I have too many interests, but especially love artistic pursuits, such as pottery, painting, music, gardening,and creative cooking.</p>