So a few weeks ago everyone was talking about how good these tortillas were from Stupid Easy Paleo. I sort of ignored all the talk because I’ve tried other paleo tortillas in the past and they were such a pain – didn’t hold together well, broke apart if you didn’t flip them just perfectly, stuck to the pan if the heat wasn’t just perfect, etc, etc. I don’t like finicky recipes so I was hesitant to try these. I am so glad I finally did! They are so versatile and really easy to make. I’ve made about 10 batches so far and not a single one has broken apart, stuck to the pan, etc. I accidentally left one cooking for like 5 minutes longer than I was supposed to while I was unloading the dishwasher and it didn’t even burn. They seem sort of indestructible. So anyways, the first time I tasted one the texture sort of reminded me of a noodle and a lightbulb went off that these would make an amazing noodle substitute in a lasagna.
So here’s the ingredient list and recipe…
Stupid Easy Paleo Tortilla‘s – you will need a triple batch for a 13×9 lasagna pan so I’ll save you some time and give you the measurements for that:
1 TBSP ghee, coconut oil or butter, melted (I use butter)
2 TBSP water (I found 3 was too much)
1/4 tsp + 1/8 tsp baking soda
3/4 cup arrowroot powder/flour
1 TBSP coconut flour
1/4 tsp salt
Follow the rest of the directions on her website with these few notes:
*These can easily be made ahead and kept in the fridge.
*I noticed when I tripled the batch I had a lot more lumps than when I made a single batch. Just keep whisking until the lumps are gone.
*I buttered my pan and used 1/4 cup of batter for each tortilla
1 red onion, chopped
4 spicy italian sausages (about 1 lb), casing removed
2 jars of marinara sauce (check the ingredients). You can certainly make your own marinara but this just makes life easy.
15 oz whole milk ricotta
2 oz fresh parmesan, grated
2 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
salt & pepper to taste
12 oz fresh mozzarella, grated (please please do not buy pre-shredded cheese. If you’re going to take the time to cook from scratch, take a few extra minutes and grate your own cheese! It tastes so much better and it doesn’t have all those nasty preservatives).
Make up your tortillas. Once they are cooled slice each tortilla into thirds (should be about 2 inch strips) and set aside.
Preheat oven to 375.
Heat a large pan over medium head. Add some butter or coconut oil and sauté your onion. As it starts to soften add the sausage, breaking it up as it cooks. Once the sausage is cooked through, add in your marinara sauce. Reduce to low heat and let simmer while you prepare the filling.
In a medium bowl, mix all filling ingredients except mozzarella until well combined.
In a 13 x 9 pan, add enough sauce just to fully cover the bottom. Add a single layer of tortillas and top with half of the ricotta filling and a third of your mozzarella. Repeat with another layer of tortillas, sauce, the remaining ricotta and another third of the mozzarella. Then add the remaining sauce and sprinkle with remaining mozzarella. Cover with foil and bake for 25 minutes. Uncover and bake another 25 minutes. (If your pan is really full it’s a good idea put a larger baking sheet under your pan. I learned this after mine started bubbling over into my oven).