I’m a big fan of Italian food. It’s by far my favorite type of food. So, it’s no surprise that with my low carb lifestyle I miss Italian food like a little kid misses her blanky.
But I don’t ever let myself miss my favorite recipes for long. NOPE! If I love a recipe, one of my favorite things to do is de-carb the recipe and make it work with my lifestyle.
One of my all time favorite Italian dishes is Lasagna. So tonight I set out to try and re-create my favorite.
When you are de-carbing recipes, don’t automatically think you need to follow a recipe. Just make a list of the ingredients that are found in your classic lasagna and swap out ingredients to make it low carb.
So for lasagna you need noodles, a meaty sauce, and a cheesy layer right?
Noodles took me a while to come up with, because although you can search on Pinterest numerous veggies that can pretend to be noodles, none of these ever work for me. They always come out too soggy for me. I opted to use low carb tortillas as my noodles. I purchased the Mission white 6 net carb tortillas for this recipe. You can lower the carb count by using the 3 or 4 net carb variety, but sometimes the whole grain flavor in those are strong and I find when I use them as noodles those type keep their tortilla flavor, not a noodle one.
The sauce was another challenge because if you have ever tried to find spaghetti sauce in the store, you know they are FULL of sugar and carbs. So I opted to make my own sauce.
Cheese layer? Now that’s easy because those ingredients don’t have much carbs.
So, here’s how I made my lifestyle friendly lasagna.
For the sauce you need the following:
1 large can (29 oz) tomato sauce (if you can find low sugar that’s great, but I just buy regular)
1 small can (4 oz) tomato paste
2 pounds ground beef
2 T. Natural Sweetener (I use Truvia)
2 T. Garlic Powder
1 T. Onion Powder
2 tsp Dried Basil
2 tsp Dried Parsley
2 tsp Oregano
Salt and Pepper to taste
No there is no exact science to this sauce, so do the seasonings to taste. In fact as I made the sauce I added a bit more garlic because my family loves garlic. So play around with the seasoning.
Brown your meat and drain. I seasoned my meat with a sprinkle of Italian seasoning. Then add in all the other ingredients and simmer for 30 minutes.
For the cheese layer you need the following:
1 cup of Ricotta
1 cup grated or shredded Parmesan (I did Parmesan)
Salt, pepper, garlic powder to taste.
Sprinkle of dried basil and parsley to taste.
Next, open the package of tortillas and cut them into large squares.
So in a greased 9 x 13 pan start with a ladle of your sauce. Then place a layer of tortillas followed by a cheese layer, sprinkle of mozzerella and then your sauce. Repeat with as many layers as you want (I did three), finish with sauce and cheese on top.
Bake 350 covered for 45 minutes, then remove the foil and bake another 15 minutes.
This lasagna was AMAZING. It tastes exactly like the real thing and satisfied that Sunday Italian dinner craving. I served with a salad and a breadstick for my kids.
Each piece ends up being about 12 net carbs