Low Carb Creamy 'Lasagna' - cooking recipe

Ingredients

0.5 (14 ounce) can petite diced tomatoes
3 garlic cloves, crushed
1 3/4 cups heavy cream
1 egg, separated
3/4 teaspoon oregano
3/4 teaspoon basil
1/2 lb Jimmy Dean sausage or 1/2 lb lean ground beef
1/4 small onion, chopped
3 medium zucchini, sliced lengthwise
4 ounces cold cream cheese, cut into thin slices
1 1/2 cups shredded mozzarella cheese, equally divided
1/4 cup parmesan cheese, plus a little to sprinkle on top
nonstick cooking spray
garlic powder
salt

Preparation

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.