Low Carb Creamy 'Lasagna'

READY IN: 50mins
YIELD: 1 loaf pan




  • Place tomatoes in a small saucepan with the garlic and spices and bring to a boil.
  • Separate the egg and whisk the yolk with the cream,.
  • When the juice of the tomatoes has reduced, stir in the cream and quickly heat through before turning heat to low. Let it simmer on a back burner till thickened, but don't let it boil. Season with salt and sriracha to taste and stir occasionally.
  • Brown the sausage and onions in a medium skillet and set them aside in a bowl.
  • Salt the zucchini slices (to help remove some water) and sear them on both sides,briefly on high heat, using the sausage pan.
  • While searing, grate mozzarella and thinly slice the cold cream cheese.
  • Spray a loaf pan with with some nonstick spray, and place a layer of seared zucchini 'noodles' in the bottom of the pan.
  • Lightly beat egg white with a fork and toss it with the meat and onions before placing them in the loaf pan.
  • Place the cream cheese slices on top of the meat layer and sprinkle on 3/4 cup of mozzarella, then the 1/4 cup parmesan.
  • Pour the tomato/cream sauce over the cheeses and smooth it with the back of a spoon.
  • Cover the sauce with another layer of zucchini.
  • Spread remaining 3/4 cup mozzarella over all and sprinkle parmesan, to taste.
  • I like to top with granulated garlic and oregano because it makes the entire house smell good.
  • Bake at 375 degrees till brown and bubbly and let it cool for 10 minutes before cutting, to to allow it to set.