The Best Low Carb Lasagna

This trim healthy mama S recipe is the best lasagna recipe I have ever ate!! t is so good. I have taken this to potlucks and no one can tell that it is low carb. I never come home with leftovers either. Everyone that tries it loves it.

This recipe takes time, so keep that in mind, but right now, a lot of us have a little extra time on our hands. I made the sauce and let it simmer while I did other food prep. I made the wonder wraps while I was making the sauce. I added parmesan cheese and Italian seasoning to the wraps to add more flavor to the dish. It is perfect! If you don’t have the psyllium husks, here are a few other options: Option 1, Option 2 Add Italian seasoning and parmesan cheese to the egg wraps.

I haven’t tried this but you can use fresh spinach leaves or thinly sliced yellow squash or zucchini. I have even seen recipes floating around with cabbage leaves. Again, I haven’t tried those different ways of making a low carb lasagna but some people feel they make a great lasagna noodle replacement. I particularly love the wonder wraps in place of the noodle to make this fit in the trim healthy mama S guidelines. This recipe is worth the prep and time it takes to make it. It is very quick to come together once you have your sauce made and your noodle replacements made.

This recipe is ooey and gooey and perfect. When you take it out of the oven, let it sit for a few minutes before cutting into it, otherwise it will fall apart and not cut right.

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Low Carb Lasagna

Servings 12 Servings

Ingredients

• 2 Lbs Ground Beef
• 1 Small Onion, diced
• 1 Tbl Minced Garlic
• 1 24oz Can of Crushed Tomatoes
• 2 6oz Cans Tomato Paste
• 2 8oz Cans Tomato Sauce
• 1/2 C Water
• 1 tsp Fennel Seeds
• 2 1/2 tsp Italian Seasoning, divided
• 1 tsp Salt
• 1 tsp Dried Basil leaves
• 2 Tbl Sugar Alternative Equal to Sugar I used 1/2 Tbl Gentle Sweet
• 1/2 tsp Pepper
• 1 Family Batch Wonder wraps
• 16 oz Container of Ricotta Cheese
• 2 Med Eggs
• 1 Lb Mozzarella, Shredded
• 1 C Parmesan Cheese

Instructions

• Make up your batch of wonder wraps or your noodle alternative
  
• Put a large pot on your stove on medium heat. Add your hamburger meat, onions and minced garlic. Brown your meat.
  
• Add your tomato products and water. Stir to combine.
• Add your spices, 2 tsps of the Italian seasoning and sugar alternative. Stir to combine.
  
• Simmer on the stove on medium low, covered for 1 1/2 hours, or until thickened. Stir every so often or the bottom will burn.
  
• Mix together the ricotta cheese, eggs, 1/2 tsp Italian seasoning and 1/2 C of parmesan cheese.

  Preheat oven to 350 degrees.
  
• Take 1 1/2 cups of the cooked sauce and put it on the bottom of a 9X13 pan. Place one layer of the wonder wraps on top of the sauce. Spread 1/2 of the ricotta mixture on top of the wraps. Spoon 1/3 of the meat sauce on top, 1/3 of the shredded mozzarella and parmesan cheese.
  
• Top the cheese with another layer of wonder wraps, the remaining 1/2 of the ricotta cheese, 1/3 of the meat sauce, 1/3 of the mozzarella and parmesan cheese. Top with another layer of wonder wraps, the rest of the meat sauce. Reserve the rest of the mozzarella and parmesan cheese for later.
  
• Bake the lasagna for 25 minutes. Take out of the oven and top with the remaining cheese.
  
• Bake for another 15-25 minutes, until it is hot and bubbly. Allow to cool for a few minutes before cutting.
  
• Cut into squares and serve.