Go Back
+ servings
Print Pin
4 from 1 vote

Low Carb Jicama Lasagna

This recipe is designed to teach everyone how to make low carb jicama lasagna
Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 people
Calories 29kcal

Ingredients

  • 2 medium jicama, peeled completely

Sauce

  • 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

Filling

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

Instructions

  • 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

Nutrition

Serving: 1slice | Calories: 29kcal | Carbohydrates: 3g | Protein: 1.5g | Fat: 0.7g