Keto Gluten Free Zucchini Lasagna
Calories 420kcal
Ingredients
- 3 medium zucchini (sliced into 1/8 inch thick long strips)
- 1 teaspoon kosher salt
- 2 teaspoons olive oil
- 1 pound sausage casings (sliced into 1/8 inch thick long strips)
- 1 sweet onion (sliced into 1/8 inch thick long strips)
- 3 garlic cloves (sliced into 1/8 inch thick long strips)
- 8 ounces cremini mushrooms (sliced into 1/8 inch thick long strips)
- 28 ounces crushed tomatoes
- 2 tablespoons fresh basil (sliced into 1/8 inch thick long strips)
- 2 teaspoons dried oregano
- 2 cups baby spinach leaves
- 1 1/2 cups ricotta cheese (sliced into 1/8 inch thick long strips)
- 1/4 cup parmigiano reggiano cheese (sliced into 1/8 inch thick long strips)
- 1 large eggs
- 4 cups havarti (sliced into 1/8 inch thick long strips)
Instructions
- Preheat oven to 375 F.
- Spread the zucchini out onto a baking sheet lined with paper towel or a kitchen towel and salt on both sides.
- Allow to sit for 15 minutes.
- Towel dry and press down the zucchini slices to remove the moisture.
- In a nonstick skillet, heat the oil over medium high heat.
- Add in the sausage (out of the casing) and break it into small pieces.
- Once it's almost cooked through, add the onion and garlic.
- Cook for 2 minutes.
- Add in the mushrooms and cook for another 5 minutes until softened.
- Add the tomatoes, basil, oregano and spinach.
- Simmer for about 10-15 minutes until the mixture is VERY thick and chunky.
- Season with salt and pepper, to taste.
- In a small bowl, mix the ricotta, parm and egg.
- Spread about 1/2 cup of sauce onto the bottom of a 9x13" baking dish.
- Add a layer of zucchini, then a layer of the ricotta mixture (about 1/2 cup) and a sprinkle of the grated havarti.
- Repeat with another layer of the sauce, zucchini, ricotta and havarti.
- You should have enough for three layers.
- Cover the casserole dish with foil and bake for 35 minutes.
- Remove the foil and bake for another 15 minutes until golden brown.
Originally posted 2019-02-20 18:47:51.
