Mug Lasagna
| By : |
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
1 Serving
|
Ingredients
- 2 tbsp whole milk ricotta cheese
- 2 tbsp full-fat Cheddar cheese shredded
- 1/2 cup full-fat Parmesan cheese grated
- 1/2 Zucchini thinly sliced
- tsp basil dried
- 1/2 tsp oregano dried
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt
- 1/2 cup full-fat mozzarella cheese shredded
- 6 oz sugar-free or low-sugar roasted tomatoes 1/2 can drained
Ingredients
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Instructions
- Pour 1 cup filtered water into the Instant Pot, then insert the trivet. In a large bowl, combine the ricotta, Cheddar, Parmesan, zucchini, basil, oregano, black pepper, salt, mozzarella, and tomatoes. Mix thoroughly. Transfer this mixture into a well-greased, Instant Pot–friendly mug (or multiple, smaller mugs, if desired).
- Place the mug onto the trivet, and cover loosely with aluminum foil. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 5 minutes on high pressure and let cook.
- Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting.
- Open the Instant Pot, and remove the mug. Let cool, serve, and enjoy!
Recipe Notes
Nutrition Facts
Amount per serving
Calories 177
Total Fat 11g
Total Carbohydrate 5.2g
Dietary Fiber 0.9g
Total Sugars 1.6g
Protein 15.7g
