I am in love with this recipe for low carb/ keto mug lasagne that I ever so slightly adapted from a video from Ginny’s Low Carb Kitchen. I’ve made it 3 times this week, partly because I bought the ricotta cheese and don’t want it to go to waste but mostly because it is super easy, quick and really yummy! This dish takes all of maybe 10 minutes to throw together. That is my kind of dish, and who doesn’t like to eat their lunch out of a pretty mug?
I made it for dinner the other night since I was alone and really only needed something small, then again for lunch twice this week.
My version is a bit more generous with the herbs and also with the cheese, because – well – I can’t resist cheese. I know this about myself. I also used a hot Italian sausage for extra flavour. The original recipe uses a pre-cooked sausage patty but I can’t find any here that are low enough in carb or that I like the ingredients of.
I think this dish could be really great with the addition of a layer of quick sautéed mushrooms or a bit of sautéed spinach or swiss chard too, though that would up the carbs ever so slightly. I’d use the mushrooms as a separate layer, subbing for noodles, or mix the cooked or even raw greens into the ricotta. For a bit more bite you could also layer a few thin slices of zucchini in there but I always find that makes my lasagne a bit too watery.
If anyone has a trick for keeping zucchini from watering down your lasagne I’m all ears!
On a personal note my friend and long time client Dave has offered to plan us a trip to Italy next fall. I’m so excited about that! OMG you have no idea.
I have always wanted to eat and drink my way through Italy. This will likely be a bit of a challenge low-carb diet wise but I am totally jazzed about the prospect. One of the best parts is that Dave loves to travel plan and I am a miserable failure at it. He literally lent me the Lonely Planet guide to Italy, told me only to read certain sections and says he’ll take care of the rest. I’m sooooo grateful!
Today, a cool, frosty fall day is the perfect time to peruse my assigned sections while cozied up in my favourite chair, with my two favourite pooches (I’m dog sitting for my sister in law while they are away hunting) chowing down on this cheesy delicious no noodle lasagne. I’m practicing.
Ingredients
- 3 Tbsp low carb pasta sauce
- 1/4 C grated mozzarella cheese
- 1 large Italian sausage mild or spicy
- 1/4 C ricotta cheese lowest carb available
- 2 Tbsp shredded parmesan cheese + a bit for sprinkling if desired
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp garlic powder
- 1/4 tsp dried onion flakes
- salt and pepper
Instructions
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Spread 1 Tbsp pasta sauce in the bottom of a medium sized microwavable coffee mug or a small bowl
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In a medium sized bowl mix ricotta cheese and 2 Tbsp parmesan cheese. Stir in oregano, dried basil, garlic powder, onion flakes, and a bit of salt and pepper. Mix to combine then gently place over pasta sauce in your mug.
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Sprinkle about half of the grated mozzarella cheese over ricotta.
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Heat a small saucepan to medium-high. Slice open your Italian sausage and empty the raw sausage meat into the saucepan, breaking it up in the pan. Sauté until cooked through. Remove from heat.
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Add 2 remaining 2 Tbsp pasta sauce to meat and stir, place over cheeses.
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Top with remaining mozzarella and parmesan if using.
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Microwave, loosely covered with wax paper, on high heat in microwave for approximately 2 minutes or until hot and bubbly.
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Enjoy!
Recipe Notes
To make this dish even simpler, you can use a pre-cooked, frozen sausage patty, thawed and broken into small chunks in place of the Italian sausage. That's what Ginny used. I've tried it and it works just fine, though it doesn't have the flavour that the sausage does.
Adapted from Ginny's Low Carb Kitchen
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