- two tsp olive oil
- 1/4 cup onions, chopped
- 1/4 cup mushrooms, chopped
- 1 yellow zucchini, sliced thinly lengthwise
- 4 oz cooked breakfast sausage or 3 slices of cooked bacon
- 1 tbsp half-and-half
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 egg
- 1/4 sliced avocado
- nonstick cooking spray
- salt and pepper
Preheat oven to 375°F. Heat a cast-iron skillet on medium-high, add a tablespoon or two of olive oil for about a minute, then add the onions and mushrooms.
Turn the heat to medium and sauté for about 10 minutes, stirring frequently. In a small glass baking dish sprayed with nonstick cooking spray, layer sliced zucchini so it covers the bottom. Top it with the sautéed veggies, then layer with the meat.
In a glass mixing cup, whisk together the half-and-half, garlic powder and onion powder, then pour mixture over ingredients in baking dish. Sprinkle with salt and pepper, and put in oven for 30 to 32 minutes.
When the "lasagna" is nearing the end of its cooking, scramble one or two eggs in the cast-iron skillet (add a bit more olive oil if needed). Serve the "lasagna" topped with the egg and sliced avocado.