Low Carb Tortilla Lasagna

 

I prepared a variation of this recipe a few months ago.  Tonight instead of beginning the sauce with jarred marinara, I made it from canned tomato sauce and tomato paste and worked some magic to make it my own.

By using low carb tortillas instead of lasagna noodles, you save tons of carbs.  The swap out is the texture will be somewhat softer, but if you're counting carbs and craving lasagna, this version will satisfy that craving.  Just know the texture will be different.

1 lb. Italian sausage

1 yellow onion, chopped

4 cloves garlic, minced

2 t. dried Italian seasoning

1 t. kosher salt

1 t. dried red pepper flakes (optional) 

1/2 cup sweet red wine (optional)

2 (14.5 oz.) cans tomato sauce

1 (6 oz.) can tomato paste + one can of water

3 low carb tortillas

16 oz. ricotta cheese

2 eggs

1 t. dried Italian seasoning

2 cups shredded mozzarella cheese (divided)

1/2 cup shredded Parmesan cheese

Preheat oven to 375 degrees F.

Spray a 9 x 11 inch baking dish with olive oil spray.

Brown the sausage in a large skillet over medium heat breaking up with a wooden spoon.  Add in the chopped onions and garlic and let them cook while the sausage browns.  Season with the salt and Italian seasoning.  Add in red pepper flakes if using.

Increase heat to high and pour in wine and let the alcohol cook off, about 2 minutes.  

While the sausage is cooking, make the sauce.

In a 3-quart Dutch oven, over low heat, combine the tomato sauce, tomato paste, and the can of water.  Add in the sausage mixture and let simmer 20-30 minutes, stirring occasionally.

Remove from heat and add 1/2 cup of the sauce to the bottom of the baking dish, spreading evenly.

In a medium bowl, mix together the ricotta cheese, eggs, and Italian seasoning.

Cut the tortillas into strips like lasagna noodles and place enough to cover the sauce in a single layer.  

Next spoon enough sauce to cover the tortilla strips.  Evenly spread a layer of the ricotta mixture over the sauce.  Sprinkle some of the mozzarella over the ricotta mixture.

Repeat with a layer of tortilla strips, sauce, ricotta, mozzarella.  

I had three layers.  With you're finished layering, add the shredded Parmesan on top of the mozzarella.

Cover with foil and bake for 40-45 minutes.  Remove the foil and cook for another 10 minutes or so.  Remove from oven and let rest for 5 minutes or so before serving.  I would place the baking dish on a baking sheet just in case you have some bubble overs.