Viola… Low Carb Tortillas
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[Keto Tortillas Actually Work for Low-Carb Lasagna](https://preview.redd.it/e46oss9fynhc1.jpg?width=960&format=pjpg&auto=webp&s=e592b2253b3cac6a1ae119e299ba80addfc91182)
I found a more-detailed version of this recipe here: [https://www.ketocomfortfoods.love/the-easiest-low-carb-lasagna/](https://www.ketocomfortfoods.love/the-easiest-low-carb-lasagna/)
I altered the ingredients a bit to the items I had on hand. As a note, I never liked any low-carb pasta that I tried, and the substitution of low-carb tortillas worked for me. I know some folks don’t like to eat much keto processed food, but that’s the beauty of a layered dish. Each serving includes about one medium-sized tortilla. That’s why this works better for me than making lasagna rolls because I won’t want to eat just one.
I also like the recipe because it’s extremely simple and flexible. It looks like a long list of ingredients, but they’re common ones.
**Basic Ingredients**
1. 9×12 lasagna or cake pan (I usually line it with oven parchment to avoid messy cleanup.)
2. 4 large or 6 medium-sized low-carb tortillas
3. 1 14oz can or jar of low-sugar tomato sauce
4. 1 tsp or packet of your favorite low-carb sweetener for the sauce (optional)
5. Olive oil spray or 1 tablespoon of bottled
6. 2 tablespoons of minced garlic
7. Salt, pepper, and Italian seasoning blend to taste
8. 1 large egg
9. 15 oz. ricotta or cottage cheese
10. 2 cups of shredded mozzarella cheese or an Italian shredded cheese blend
11. Veggie blend for the meat, like diced onions or green peppers (optional)
12. 1/2 cup grated Parmesan cheese
13. Optional garnishes (Fresh basil or parsley, sliced mushrooms, black olives, etc.)
**Instructions**
1. Preheat the oven to 375F
2. Oil the pan and spread a thin layer of sauce on the bottom.
3. Brown the meat, drain fat, and add salt, pepper, Italian seasoning, and optional veggies
4. Add the first layer of tortillas. Depending upon the size, you may need to cut some in half to get them to fit.
5. Add the ground meat on top of the tortillas
6. Put the ricotta or cottage cheese in a bowl, stir in the egg, a dash of salt and pepper, and savory seasonings. Layer the mixture on top of the ground beef.
7. Add the top layer of tortillas to the pan.
8. Douse the mixture with the rest of the sauce. Try to ensure it drips through and makes it to the lower levels.
9. Sprinkle a generous layer of cheese on top and add optional garnishes.
10. I like to spray the entire top with olive oil.
11. Bake the lasagna in the oven for 30 minutes covered, and then uncover the pan and let the cheese crisp up a bit by removing the cover and baking for ten more minutes.
12. Rest the dish for 10-15 minutes before slicing up and serving. Leftovers should keep in the fridge for about two days.
I’ve also added an additional layer of veggies. It’s a hearty dish, and I usually get 6-8 servings out of a pan, depending on appetites. My non-keto family thinks it’s great too. The recipe looks more complex than it really is, and after you’ve made it once, you probably won’t even need the recipe.
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by hotpietptwp
3 Comments
I made something like this but used sliced zucchini for the “noodles.” I might try it. Thanks for taking the time to post.
Thank you for sharing!! I’m saving this to try later 😊
I recommend deli sliced chicken for the “noodles”. Works better than it has any right to.