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
1 hour 30 minutes
ground Italian sausage
sweet Italian sausages; roasted and sliced
large Vidalia onions, chopped
Mexican blend cheese
low sodium black beans, drained
24 5-inch low carb tortillas, slices in halfs
caramelize the onion in EVOO at med to med-hi heat and add them to a food processor
add the ground pork to the pan and brown it, adding fennel and cumin seeds
add the tomatoes, paste, and spices, process to a fine chunk
ladle some of the sauce into the pork; mix and continue to heat
add the beans to the pork; add more sauce, spices as needed, and continue to heat
combine the ricotta with the parmesan and mozzarella
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.
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.