This recipe is designed to teach everyone how to make low carb jicama lasagna
Course Main Course
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Servings 6people
Calories 29kcal
Ingredients
2medium jicama, peeled completely
Sauce
1/2lbground meat or meat substitute, optional
15 ozcantomato sauce
8 ozcantomato paste
1tspgarlic powder
1/2tspdry basil
1tspdry oregano
1tsponion powder
seasoned salt, to taste
seasoned pepper, to taste
Filling
3/4cupcottage cheese
1largeroom temperature egg
1/4cupshredded Parmesan cheese
1/8cupprepared 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