STEP - 1
Brown the ground beef or turkey in a skillet. Season it with salt and pepper.
STEP - 2
In a small bowl, combine 1 cup of Ricotta Cheese with 3 tbsp of parsley, 1/2 tsp of garlic powder and the eggs. Then mix it until all the ingredients of are fully combined.
STEP - 3
In a medium size casserole dish, start to layer the ingredients, but first, spray the bottom of the dish with a non-stick cooking oil.
STEP - 4
The first layer in the bottom of the casserole dish will be your first no carb tortilla. This will create a crush at the bottom of the lasagna so you can easily serve it up when it’s done. If you didn’t have this crust at the bottom, you would probably have a soup type mixture that you would have to scoop out with a spoon.
STEP - 5
Next, I put about a fourth of the Ricotta cheese mixture on top of the no carb tortilla.
STEP - 6
Then I topped that with a thick layer of the cooked ground beef.
STEP - 7
The next layer is about a 1/4 cup of Rao’s marinara sauce.
STEP - 8
Repeat steps 4 – 7 again three more times.
STEP - 9
You will leave the final step with shredded cheese on top.
STEP - 10
Bake at 350 degrees for about 40 minutes.