Low Carb Tortilla Lasagna Recipes

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water, taco seasoning, garlic powder and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Meanwhile, in a small bowl, combine sour cream and chili powder. In a large bowl, combine cheeses; set aside. Sprinkle cornmeal into a greased 13x9-in. baking dish. , Arrange five tortillas, overlapping, in the bottom of prepared dish; spread with 1/2 cup salsa. Layer with half of the meat mixture, onion and sour cream mixture. Sprinkle with 1-1/2 cups cheese mixture. Repeat layers. , Bake, uncovered, at 375° for 40 minutes. Sprinkle with remaining cheese mixture. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Steps:

• Preheat oven to 425°. In a large skillet heat oil over medium heat. Cook beef, sausage, onion and garlic until no longer pink, 6-8 minutes, breaking into crumbles; drain, return to pan. Stir in pasta sauce; heat through., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with half of the sliced chicken, half of the sliced pepperoni, 2 cups sauce and half of each cheese. Repeat layers., Bake, covered, 25 minutes. Uncover; bake until cheese is browned and lasagna is bubbling, 20-25 minutes longer. Let stand 15 minutes before serving.

Steps:

• Sprinkle the spices over the chicken then cook in frying pan until no longer pink.
• Spread 2 tbsp of pizza sauce in 9X9 baking dish. Stir the rest of the sauce in with the chicken.
• Lay 1 tortilla in the bottom of the baking dish. Spread 1/3 of the ricotta, meat mixture, & mozzarella. Repeat to make 2 more layers.
• Bake at 375 for 20 minutes or until sauce is bubbling. Let stand for 5 minutes before cutting.

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.