“A rich-tasting traditional lasagna, except for the pasta! Use 3 low-carb tortillas in place of the noodles - just don't forget to add the tortillas' carb count to this total.”

Ingredients Nutrition


  1. Preheat oven to 350ºF.
  2. Spray an 7" round (2" deep) cake pan with non-stick vegetable oil spray. I use a 7" spring form pan.
  3. In a heavy skillet, brown the ground beef, stirring to break it up, until no longer pink. Drain excess fat from pan.
  4. Add the tomato sauce, tomato paste, water, the seasonings, and the sweetener.
  5. Simmer over low heat for 5 to 7 minutes. Taste and adjust seasonings, as needed.
  6. In a small bowl, combine the ricotta with the egg, the Parmesan, pepper, and the parsley.
  7. Assemble lasagna : Trim 3 low-carb tortillas to 7" circles, to fit into the pan, if necessary.
  8. Spread a spoonful of meat sauce in the bottom of the pan. Lay one tortilla in the bottom of the prepared pan.
  9. Reserve 1/4 cup meat sauce, then use half of the remaining sauce to cover the tortilla.
  10. Dollop half of the ricotta mixture over the meat sauce.
  11. Reserve a couple tablespoons of mozzarella for the top. Sprinkle half of the remaining shredded mozzarella cheese over the ricotta.
  12. Top with a second low-carb tortilla, and repeat the layering: meat sauce, ricotta, and mozzarella.
  13. 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.
  14. Cover pan with foil and bake 20 minutes. Uncover and bake 20 to 25 additional minutes, till bubbly hot.
  15. Remove from oven and allow to cool for 10 to 15 minutes.
  16. Cut into four wedges and serve.
  17. If you use a 3 net carb tortilla, each serving is about 9 net carbs.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a