LOW CARB JICAMA LASAGNA


Low Carb Jicama Lasagna
This recipe is designed to teach everyone how to make low carb jicama lasagna
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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
Do you have the nutrition on this? TY
I just now added it to the bottom of the recipe