The Easiest Low-Carb Lasagna With Low-Carb Tortillas

We get it! It’s tough to do without pasta on a low-carb or keto diet. Here’s the good news. We never found a low-carb pasta product in the store that we really loved. They either fell apart in cooking or didn’t have a satisfying taste or texture. Then we stumbled on a genius way to sub in low-carb tortillas in the past. You will enjoy eating and preparing the easiest low-carb lasagna with low-carb tortillas instead of high-carb pasta noodles.

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Now, some people don’t even care to consume to many low-carb tortillas a day because even low carbs can add up. The layering of a low-carb lasagna limits the amount in each serving, so it’s very minimal. Doused in sauce and delicious seasonings, even non-dieters won’t miss authentic lasagna noodles. We apologize to any purists, but we said it and mean it.

Ingredients:

• 4 Low-Carb Tortillas
• 1 pound ground beef or other ground meat (We like to saute ours with onions and green peppers.)
• 2 cloves garlic, minced (about two tablespoons of mince)
• 1 can (14 oz) tomato sauce
• 1 tablespoon Italian seasoning blend
• Salt and pepper to taste
• 1 large egg
• 15 oz cottage or ricotta cheese
• 2 cups shredded mozzarella cheese or Italian cheese blend
• 1 cup grated Parmesan cheese
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the ground beef or Italian sausage over medium heat until browned. Add chopped onions and garlic and other veggies (optional), and cook until onions are softened.
3. In a bowl, beat the egg and mix it with the ricotta cheese.
4. Prepare the baking pan by spraying it with olive oil. You may want to use a pan liner or foil to make cleaning up easier. Then add a thin layer of sauce to the bottom of the pan.
5. Assemble the lasagna in a baking dish by layering low-carb tortillas, meat sauce, ricotta mixture, and shredded mozzarella.
6. Pour the sauce over the top to soak everything.
7. Top with shredded cheese and a sprinkle of Parmesan.
8. Cover the baking dish with foil and bake for 30 minutes. Then, uncover and bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
9. Allow the lasagna to rest for about 10 minutes before slicing.
10. Garnish with fresh basil or parsley if desired and serve.

This low-carb zucchini lasagna is a flavorful and satisfying alternative to traditional lasagna. It’s packed with all the classic lasagna flavors without the extra carbs from pasta. Enjoy!