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.
