LOW CARB LASAGNA

INGREDIENTS:

Cut Da Carb flatbreads - I used about 4.5 sheets (purchase them here)

1 jar of marinara sauce (I used about 3/4 of the jar - Rao’s Homemade)

1.25 lbs ground beef

Italian Sausage (I used Boar’s Head Italian Chicken Sausage)- feel free to use any sausage- just watch out for added sugar/nitrates

Ricotta cheese (most I found are sold in 15oz- I only used about half of it)

Shredded mozzarella

Grated Parmesan cheese (enough to sprinkle on top)

Optional- parsley flakes

DIRECTIONS:

1. Preheat oven to 350F

2. Cook ground beef (can season with garlic salt/salt/pepper; I decided to cook it plain). Drain and place to side.

3. Cook sausage of choice, slice into small pieces and place to side.

   *you can mix meats with sauce to make a meat sauce. I decided to add the items in layers below as I wanted to control meat and sauce potions.

4. Prepare casserole dish- add sauce to bottom of pan

5. Cut ‘Cut Da Carb’ flatbread sheets to fit casserole dish. It’s ok if it’s not perfect or if you have overlapping edges. (You’ll need atleast 4 sheets to get 3 layers).

6. Add first sheet of Cut Da Carb on top of sauce.

7. Spread ricotta cheese on Cut Da Carb sheet- optional to sprinkle parsley flakes

8. Add meats on top of ricotta cheese layer. Add some sauce and sprinkle some mozzarella cheese.

9. Repeat Cut Da Carb and ricotta cheese layer. Add meats and sauce (repeat 2 times).

10. Final and top layer should be Cut Da Carb sheet, sauce, and mozzarella cheese. Sprinkle Parmesan cheese. Optional to add parsley flakes on top.

11. Bake at 350F for 40 minutes or until cheese is golden brown.

Bottom/ 1st layer:

Sauce on bottom, flatbread sheet, ricotta cheese and parsley

Add meats on top of ricotta cheese layer

Add sauce on top too!

Repeat 2xs

Top layer:

flatbread sheet, sauce, mozzarella cheese, grated parmesan cheese and parsley flakes.