Keto & Low Carb Lasagna Casserole
This zucchini lasagna casserole tastes fantastic! All of the flavors of lasagna, with a healthier kick from chopped zucchini. You might not even miss the noodles.
Servings 6 servings
Ingredients
- 4 medium zucchinis roughly 2 cups, sliced lengthwise, then into ¼” slices to create half-moons
- 1 onion chopped
- 1 lb sausage mild Italian worked for me
- ½ Tbsp tomato paste
- ¼ cup heavy cream
- 2 tsp Italian seasoning
- 1/2 cup ricotta optional
- 1 egg
- ½ cup shredded mozzarella if using ricotta, knock the mozzarella back to 1/4 cup
- ½ tsp salt & pepper, to taste
Instructions
- Preheat oven to 375°.
- Preheat a skillet over medium heat. When pan is hot, throw in sausage. Cook til just about done.
- Add onions, zucchini, Italian seasonings, salt, and pepper. Cook about 7 minutes, until the zucchini starts to get tender and some juices release.
- Lower the heat to medium-low and add in the heavy cream and tomato paste. Mix thoroughly and coat the veggies. Cook for about 3 minutes. The juice in the pan will start to thicken up a bit. Take off the heat.
- In a separate bowl thoroughly mix the ricotta with the egg and add a pinch of salt.
- Time to layer it up!
- To a 9×5 casserole dish, add a thin layer of the zucchini/sausage mix. Add a layer of the ricotta. Repeat your layers, finishing with the zucchini as the last layer. Top with the shredded mozzarella, and cover the dish with foil.
- Bake for 45 minutes. Take off the foil and cook for 10-15 minutes more until the cheese is melty and browned.