Low Carb Jicama Lasagna

This recipe is designed to teach everyone how to make low carb jicama lasagna
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 people


  • 2 medium jicama, peeled completely


  • 1/2 lb ground meat or meat substitute, optional
  • 15 oz can tomato sauce
  • 8 oz can tomato paste
  • 1 tsp garlic powder
  • 1/2 tsp dry basil
  • 1 tsp dry oregano
  • 1 tsp onion powder
  • seasoned salt, to taste
  • seasoned pepper, to taste


  • 3/4 cup cottage cheese
  • 1 large room temperature egg
  • 1/4 cup shredded Parmesan cheese
  • 1/8 cup prepared sauce


  • Preheat oven to 375 degrees. Prepare a 3 quart casserole dish.
  • Cook and season meat until no longer pink. Drain off fat if necessary.
  • In a medium bowl whisk together all the sauce ingredients except meat until fully combined and smooth. Add cooked meat and stir to fully combined. Set aside
  • Peel and thinly slice jicama into thin rounds until all the jicama is sliced. Set aside
  • In another medium bowl combine all filling ingredients. Stir completely until fully combined

Assemble Lasagna

  • Line the bottom of the prepared casserole dish with jicama in a single layer. Slightly overlap the jicama just until the bottom of the dish is covered in a single layer
  • Top jicama with filling. Top filling with half of the sauce mixture. Top filling mixture with a single layer of jicama. Slightly overlap the jicama just until it covers the top in a single layer
  • Top the jicama with remaining sauce. Top the sauce with desired amount of shredded mozzarella cheese.
  • Cover and bake 30 minutes. Uncover and bake 5 more minutes or until cheese has slightly browned around the edges

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