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Easy Skillet Zucchini Lasagna {Primal and Low-Carb}Easy 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.

Easy Skillet Zucchini Lasagna {Primal and Low-Carb}Easy Skillet Zucchini Lasagna {Primal and Low-Carb}

Easy Skillet Zucchini Lasagna {Primal and Low-Carb}Easy Skillet Zucchini Lasagna {Primal and Low-Carb}

Cheesy Skillet Zucchini Lasagna {Primal, Low-Carb & Keto}

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Approximately 892 calories, 51g protein, 64g fat, 27g carbs & 4g fiber per serving

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Servings: 2 servings

Ingredients

  • 8 ounces hot Italian sausage (1/2 pound)
  • 2 tablespoon Coconut Oil (unrefined) 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

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