Here’s a fantastic swap for standard lasagna noodles. Our low-carb tortillas hold up to baking and are a great way to add extra fiber to this traditional comfort food.

Prep time: 30 minutes | Cook time: 1 hour, 40 minutes to 2 hours


Meat sauce:

1-1/2 teaspoons extra-virgin olive oil
4 ounces hot or sweet Italian turkey sausage, casings removed
2 onions, finely chopped
1 carrot, finely chopped
12 ounces mushrooms, wiped clean and chopped
2 cloves garlic, minced
salt and pepper to taste
1/4 cup dry red wine
2 (28-ounce) cans plum tomatoes, drained and chopped
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon crushed red pepper, or to taste

Remaining ingredients:

salt and pepper to taste
Ground nutmeg to taste
1 Package of La Tortilla Factory Low Carb, High Fiber Tortillas Made with Whole Wheat, Large Size, halved
2 cups nonfat ricotta cheese
1 cup shredded fat free or part-skim mozzarella
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley


To prepare meat sauce, heat oil in a large, heavy pot or Dutch oven over medium-high heat. Add sausage and cook, stirring to crumble, 3-5 minutes or until browned. Reduce heat to medium. Add onions and carrot, and cook 2-3 minutes or until softened. Add mushrooms and garlic; season with salt and pepper. Cook 4-6 minutes or until mushroom liquid evaporates, stirring frequently.

Stir in wine, tomatoes, oregano, basil, thyme and crushed red pepper. Bring to a simmer. Reduce heat to low, cover and simmer 45 minutes, stirring occasionally. Uncover and cook 20 minutes or until the sauce is very thick, stirring frequently. Adjust seasoning with salt and pepper.*

Preheat oven to 350F. Coat a 9-by-13-inch baking dish with cooking spray.

Season ricotta with salt, pepper and nutmeg. Spread about 1-1/2 cups meat sauce in prepared pan. Place tortillas on top, with their straight edges against pan and overlapping rounded edges in center. Spread 1 cup sauce over tortillas. Dot about 2/3 cup ricotta mixture over sauce, then sprinkle with 1/4 cup mozzarella and 2 tablespoons Parmesan. Create another layer of tortillas, topped by sauce and cheeses. Sprinkle with parsley and cover with foil.

Bake 35-40 minutes, or until sauce is bubbling. Uncover and bake 5-10 minutes or until golden. Let stand for 10 minutes before cutting.

Number of Servings: 6-8

*To prepare meat sauce up to 3 days in advance, cool and refrigerate. Warm sauce in a large saucepan and proceed with recipe.

Per Serving
Calories: 290 | Total fat: 10 grams | Total carbohydrates: 35 grams | Dietary fiber: 16 grams | Protein: 26 grams