This lasagna uses tortillas instead of pasta and a low carb white sauce. Perfect for a family meal - with a fraction of the carbs! Preheat the oven to 375F. Add the oil to a large skillet. Add the beef and saute with the onion powder, oregano, and paprika until the meat has browned.
Here are 4 Pioneer Woman low-carb appetizers you need to make ASAP! Serving Size: 1 whole egg or 2 halves
The first step in Ree’s best lasagna ever is to brown up the ground beef and sausage with some minced garlic. Ree uses a cast-iron skillet, but I opted for a three-quart Dutch oven just to give myself a little more room when stirring. Once the meat is cooked through, strain away about half of the grease.
Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until “al dente” (not overly cooked). Drain. 4 To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly.