Mex-Italian Lasagna

• 1.25 pounds ground Italian sausage
• 6 sweet Italian sausages; roasted and sliced
• 2 large Vidalia onions, chopped
• 28 ounces DOP Pomodoros
• 18 ounces tomato paste
• 16 ounces ricotta
• 7 ounces mozzarella
• 7 ounces Mexican blend cheese
• 3 ounces parmesan shredded
• 30 ounces low sodium black beans, drained
• fennel seeds
• cumin seeds
• ground cumin
• chili powder
• cilantro
• 1 pound 24 5-inch low carb tortillas, slices in halfs

1. caramelize the onion in EVOO at med to med-hi heat and add them to a food processor
2. add the ground pork to the pan and brown it, adding fennel and cumin seeds
3. add the tomatoes, paste, and spices, process to a fine chunk
4. ladle some of the sauce into the pork; mix and continue to heat
5. add the beans to the pork; add more sauce, spices as needed, and continue to heat
6. combine the ricotta with the parmesan and mozzarella
7. 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.
8. 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.

ground italian sausage, sweet italian sausages, vidalia onions, tomato, ricotta, mozzarella, blend cheese, parmesan, black beans, fennel seeds, cumin seeds, ground cumin, chili powder, cilantro, carb tortillas

Taken from food52.com/recipes/78100-mex-italian-lasagna (may not work)