Low Carb Lasagna Mama Food

LOW CARB LASAGNA

Steps:

• 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.

LOW CARB LASAGNA

Steps:

• Preheat the oven to 375F.
• Add the oil to a large skillet. Add the beef and saute with the onion powder, oregano, and paprika until the meat has browned.
• Add the broth and tomatoes. Simmer for 20 minutes. Add salt and pepper to taste.
• Add a little of the tomato sauce to the base of a baking dish, then layer low carb tortillas and the tomato sauce. Finish with a tortilla layer.
• Make the white sauce (see separate recipe), pour on top, then bake for 15 minutes.
• Sprinkle the cheese on top then bake for another 5 minutes.

LOW CARB LASAGNA MAMA

Steps:

• Brown ground chuck in skillet coated with Pam cooking spray. Add chopped green tomato and chopped red tomato. Add salt and pepper to taste. Stir and add remaining ingredients. Let simmer till all is cooked and tender. While this is cooking slice the zucchini long ways into 1/4 inch thicknesses.Lay zucchini on plate and sprinkle with pinch of salt. Top with an upside down plate of same size and plate all in microwave for 2 minutes.
• In medium bowl beat the egg. Add cottage cheese and Parmesan cheese to the egg and stir well till blended. Set aside.
• Put 1/3 of the meat mixture in bottom of 10 inch casserole dish that has been sprayed with Pam cooking spray. Top with 1/3 of the zucchini slices.
• Top the zucchini slices with all the cottage cheese mixture. Top with remaining meat mixture and zucchini slices. Sprinkle the mozzarella cheese on top. Bake at 350 degrees for a total of 42 minutes. Top with aluminum foil covering the top for first 30 minutes of baking time then remove the foil so that the cheese can get a little brown in spots during the remaining 12 minutes of baking.

LOW CARB MEXICAN LASAGNA

Steps:

• Preheat the oven to 425 degrees F.
• Preheat a large skillet over medium high heat. Add 1 tablespoon olive oil. Add chicken and season with chili powder, cumin, and dried onion. Brown the meat, 5 minutes. Add enchilada sauce. Heat the mixture through, 2 to 3 minutes.
• In the mean time, cut the 6 low carb tortillas into wedges. Spread each wedge with cream cheese.
• Place a layer of tortillas in an oiled 9x9 pan. Top this with 1/3rd of the meat mixture, followed by 1/3rd of the shredded cheese. Keep layering tortillas, cheese and meat mixture until there are 3 or 4 layers. Top with shredded cheese. Bake for 10-15 minutes until cheese is bubbling and brown.

LOW-CARB KETO LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Use a vegetable peeler to create long, thin slices of zucchini, avoiding the seedy center. Lay slices on paper towels and sprinkle lightly with salt. Let sit at least 15 minutes.
• Place ground beef in a skillet over medium heat; add olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add tomato sauce, vinegar, 1 teaspoon parsley, garlic paste, basil paste, onion powder, and red pepper flakes. Cover skillet, reduce heat, and simmer sauce 15 minutes.
• Mix ricotta cheese, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.
• Layer 1/3 of the sauce into a 9x13-inch glass baking dish. Add 1/2 the sliced zucchini and 1/2 the ricotta cheese mixture. Repeat layering another 1/3 of the sauce, remaining zucchini, remaining ricotta mixture, and remaining sauce. Top with mozzarella cheese. Coat a sheet of aluminum foil with cooking spray and cover lasagna with it, oiled-side down.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until bubbly and browned, 5 to 10 minutes more.

LOW CARB MEAT LASAGNA

Steps:

• Slice the zucchini lengthwise into 1/8-inch thick strips. Place in a bowl and salt generously, tossing once or twice to coat well. Lay strips on paper towels on your work surface. Set aside 1 hour.
• Meanwhile, spray a large saucepan with nonstick spray and set over medium heat. Add the onion; cook, stirring often, until softened, about 2 minutes. Add garlic; cook 20 seconds.
• Add defrosted ground beef.
• Stir in the tomatoes, basil, oregano, nutmeg and pepper. Cook, stirring occasionally, until the tomatoes start to break down and the sauce thickens, about 20 minutes.
• Position the rack in the center of the oven and preheat the oven to 350°F.
• Blot any moisture off the zucchini strips with paper towels. Use one third of the zucchini strips to line the bottom of a 9 x 13-inch baking pan, laying them lengthwise like you would lasagna noodles. Top evenly with one third of the sauce, then one third of the shredded cheese. Place half the remaining zucchini strips on top, as before, then top evenly with half the remaining sauce and half the remaining cheese. Repeat this process one more time: using the remaining zucchini, remaining sauce, and remaining cheese.
• Bake, uncovered, until bubbling, about 45 minutes. Let stand at room temperature for 10 minutes before slicing into 8 pieces; serve.