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Prep time
1 hour 30 minutes
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Cook time
40 minutes
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Makes
16 servings
Author Notes
I tried a cauliflower-based noodle layer a while back, and that was good, but not quite sturdy enough for holding the layers together. So this time I just defaulted to a pack of low-carb tortillas, cut in half to be able to match up with the square sides of a baking dish. And the rest was improvised anyhow. —Brian Coppola
Ingredients
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1.25 pounds
ground Italian sausage
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6
sweet Italian sausages; roasted and sliced
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2
large Vidalia onions, chopped
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28 ounces
DOP Pomodoros
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18 ounces
tomato paste
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16 ounces
ricotta
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7 ounces
mozzarella
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7 ounces
Mexican blend cheese
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3 ounces
parmesan shredded
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30 ounces
low sodium black beans, drained
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fennel seeds
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cumin seeds
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ground cumin
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chili powder
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cilantro
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1 pound
24 5-inch low carb tortillas, slices in halfs
Directions
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caramelize the onion in EVOO at med to med-hi heat and add them to a food processor
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add the ground pork to the pan and brown it, adding fennel and cumin seeds
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add the tomatoes, paste, and spices, process to a fine chunk
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ladle some of the sauce into the pork; mix and continue to heat
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add the beans to the pork; add more sauce, spices as needed, and continue to heat
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combine the ricotta with the parmesan and mozzarella
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assemble: spoon a layer of sauce into the bottom of two 9-inch baking dishes, add a layer of tortillas, the spoon and spread half of the ground pork and bean mixture into each; top with another layer of tortillas, and spread half of the cheese mixture over each; distribute the sausage slices into the cheese layer, cover with a last layer of tortillas. Top with sauce and the Mexican cheese blend. Sprinkle with Cilantro.
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Cook with a Al foil tent for 30 minutes at 400F, then uncovered for another 10 minutes. Remove and let sit for 5 minutes before slicing.
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