Step 1

Preheat oven to 375F/190C and spray a deep rectangular casserole dish with non-stick spray. (See notes about the dish I used.)

Step 2

Heat olive oil in a large deep frying pan over medium-high heat and saute chopped onion just until it's starting to brown.

Step 3

Then push onion over to the side of the pan and crumble in the ground beef and Italian sausage, squeezing the sausage out of the casings. Cook the ground beef and Italian sausage, breaking apart with the turner until it's nicely browned and all the released liquid has evaporated.

Step 4

Add the Rao's sauce (affiliate link) to the meat mixture (rinse out the jar with a little water if you'd like) and simmer on low until the sauce is thick, about 10 minutes.

Step 5

While the sauce simmers, chop basil (or use Herb Scissors (affiliate link) like I did if you have them!)

Step 6

Stir the chopped basil into the sauce and turn off the heat.

Step 7

Mix the cottage cheese or ricotta, beaten eggs, 1/2 cup Parmesan if using, garlic powder, and dried herbs.

Step 8

Cut the Folios in half and cover the bottom of the dish, putting the straight edge along the edge of the dish. (I only needed two Folios per layer for my size dish but bigger casserole dishes might need three.)

Step 9

Spread half the meat sauce over the Folios.

Step 10

Then make a layer with half the cottage cheese mixture, followed by half the Mozzarella.

Step 11

Make another layer each of Folios, meat sauce, cottage cheese mixture, and Mozzarella. Sprinkle the grated Parmesan over the top if using.

Step 12

Bake Low-Carb No-Noodle Lasagna with Sausage and Basil for 40-45 minutes. (We cooked the lasagna in the photo 45 minutes but I'd start to check after 35 or 40 minutes.)

Step 13

Serve hot. Leftovers can be frozen and reheated later.