Can’t Believe its Low Carb Lasagna

 

4-5*Large No carb crepes (depending of shape of your pan.) I used a 2.5 qt. baking dish

1 ½ lb crumbed low carb meatballs

2 large cans of spaghetti sauce

½ c parmesan cheese

1lb ricotta cheese room temp

11/2 cups of mozzarella cheese

11/2 tsp Italian seasoning

 

Preheat oven to 350 degrees.

 

In a mixing bowl, add a few tablespoons of sauce to the room temperature ricotta to make it spreadable. Add in the parmesan cheese & Italian seasoning.

 

 

Coat the roasting pans with a layer of sauce. Then layer each lasagna evenly in the following order:

-Low carb crepes
-Crumbled meatballs
-Ricotta mixture
-Mozzarella cheese
-Sauce

Repeat layers until mixture reaches top of pan. Add a top layer of noodles and coat with mozzarella and sauce. Cover with aluminum foil.
Place lasagna covered in foil in hot oven and bake until hot all the way through (approximately 45 minutes, depending on your oven). Remove foil and bake for another 10-15 minutes, until the top is slightly brown and crispy.

 

* for the crepes for this lasagna recipe I used a 10.5 in griddle pan instead of a crepe pan. Thinly covered the pan with crepe batter. Sliced down the middle before flipping. Made large faux lasagna noodles