This low carb lasagna uses tortillas instead of pasta and a white sauce variation.
As far as I am concerned, lasagna has four main elements: The meat and tomato sauce, the pasta, the white sauce, and the cheese. On a low carb diet, the meat sauce and the cheese are OK, and I decided to try low carb tortillas instead of the pasta sheets. I used a ricotta/parmesan/egg topping for my low carb moussaka – which would have worked fine but I decided to go with a cream cheese-based sauce instead.
Add some ground beef to a saucepan with onion powder, oregano, and paprika, and cook until the meat has browned. Add some red wine and a can of diced tomatoes. Simmer for 20 minutes. The liquid will reduce down. Test for salt and pepper and add as necessary.
Add a little of the sauce to the base of a baking dish, then add a layer of low carb tortillas on top. Depending on the size of your dish you will need 4-6 tortillas. Layer with the meat sauce, finishing with a tortilla.
To make the faux White Sauce – please see the separate recipe page HERE! Pour this over the lasagna.
Bake in a preheated oven for 20 minutes. Add a sprinkling of shredded cheese over the top, then return to the oven for another 5 minutes.
This lasagna is tasty and filling but not stodgy at all. A green salad makes the perfect accompaniment.