Cheesy Skillet Zucchini Lasagna {Primal and Low-Carb}
Even though you’re eating low-carb, primal or gluten/grain free, you can still enjoy the comforting flavors of lasagna with my Cheesy Skillet Zucchini Lasagna! With all the meat & cheese in this delicious dish, you’ll never miss the carb & gluten laden noodles.
Cheesy Skillet Zucchini Lasagna {Primal, Low-Carb & Keto}
Approximately 892 calories, 51g protein, 64g fat, 27g carbs & 4g fiber per serving
Print
Pin
Facebook
Servings: 2 servings
Ingredients
- 8 ounces hot Italian sausage (1/2 pound)
- 2 tablespoon Coconut Oil or ghee
- 8 ounces white button mushrooms sliced
- 1 medium Onion chopped
- 2 cloves Garlic minced or pressed
- 2 cups Tomato Sauce
- 1 teaspoon dried basil or 1 tablespoon fresh chopped basil
- 1 medium zucchini thinly sliced
- 1 cup Ricotta Cheese
- 1 large eggs
- 1 cup Shredded Mozzerella Cheese
- 1/4 cup grated parmesan cheese
Instructions
- Preheat oven to broil.
- Combine ricotta & egg, season with sea salt and pepper. Set aside.
- In a large (oven proof) skillet* fry your hot sausage over medium heat. (if your sausage is in links, remove outer casing and crumble)
- Once your sausage is cooked through, add coconut oil if there isn't at least 2 tablespoons of fat from the sausage in the pan already. Then add he mushrooms, onions and garlic, cook over medium/low heat for about 3-5 minutes or until mushrooms are cooked and onions are soft.
- Add tomato sauce and basil
- Season your meat sauce with sea salt and pepper, to taste.
- Add in thinly sliced zucchini and gently fold in. Add dollops of ricotta cheese and then top with mozzarella & parmesan cheeses (don't stir)
- Broil for until the cheese is melted and starting to brown (5-10 minutes). Remove from the oven and allow to rest uncovered for 10-15 minutes prior to serving.
Notes
I recommend using a stainless or enameled cast iron pan. It's not ideal to use standard cast iron for cooking acidic foods like tomatoes.
Nutrition
Calories: 798kcal | Carbohydrates: 27g | Protein: 44g | Fat: 58g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 157mg | Sodium: 2212mg | Potassium: 582mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2400IU | Vitamin C: 41.3mg | Calcium: 730mg | Iron: 2.9mg
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!
