Low-carb lasagna

In a medium pot, add a tablespoon of olive oil, fry the diced onions until transparent, add the garlic and fry.

Add the meat and destroy with the help of the spoon, all the lumps that may form, season with salt and pepper to taste. Let cook until all the liquid evaporates.

Add the tomato puree and herbs, cover, and reduce for 20 minutes over low heat.

I made a white sauce, similar to béchamel but made to my liking, two large tablespoons of onion crushed in the processor, they are sautéed in a little butter and a little olive oil.

When the onions are transparent I add a chicken broth (soup) and then I add 2 cups or two cartons of milk cream (bravo). I let it boil until it thickens a little like 5 minutes.

I make the lasagna: in a baking dish I put in the bottom some white sauce, then my pesto #ketotortillas (I used 6 tortillas) I was just making one portion for myself and one for my husband.

Then I continue to place the beef, then cheese and start the process again until I finish my portions. Finishing on top with a generous amount of cheese.

Enjoy!