If there’s one thing I’ve really missed since going low-carb, it’s pasta…in particular, lasagna! I used to make a recipe that was loaded down with tons of noodles, and even added alfredo sauce. It was so tasty, but I’m pretty sure that I gained five pounds every time I ate it! So I had to find an alternative to one of my favorite dishes, and this was surprisingly very satisfying. Definitely keeping this one in rotation.
- 3 large zucchini, or 4 smaller ones
- 1 pound of ground sausage (optional)
- 8 ounces of sliced mushrooms
- 15 ounce container of ricotta
- 24 ounces of tomato sauce (I like to use one with lower sugar)
- 2 garlic cloves
- 2 cups mozzarella
Preheat oven to 350 degrees. Slice zucchini using a mandolin, or knife into thin slices. Lay zucchini pieces on paper towels and sprinkle with salt. This draws out the moisture from the zucchini, and if you skip this step, you will end up with a soupy mess! After about 15 minutes, you will notice that the zucchini is covered in water droplets. Pat them down with more paper towels. While you’re waiting for the moisture to come out of the zucchini, brown the sausage in a cast iron pan, and drain. Add the mushrooms and garlic, and cook for a few minutes until mushrooms soften. Set aside two-thirds of the sausage and mushroom mixture. Pour a third of the tomato sauce over the mixture in the pan. Then layer a third of the zucchini on top. Next comes the ricotta and mozzarella cheese. Repeat layers until everything is used up, and top with mozzarella. Cover the pan with aluminum foil, and bake for 40 minutes. Take the cover off, and bake for an additional 15 minutes. Let it rest for 20-30 minutes to set up.
Lots of moisture comes out!
Starting to look like lasagna 😃