Layered Zucchini Lasagna
By :I Love My Instant Pot Keto Diet by Sam Dillard
Print Recipe
Italian foods can be tricky to replace after cutting the carbs because pasta is such a huge part of Italian cuisine. Luckily, if you focus on getting the other flavors and seasonings just right, you won’t even miss the pasta. Even better, this recipe has all the right proportions to make this lasagna a weekly favorite!
Votes: 8
Rating: 4
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 15-30 min
Diet Keto, Low Carb
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef, Pork, Ricotta, Zucchini
Prep Time 20 minutes
Cook Time 5 minutes
Servings
4 servings
Ingredients
  • 1/2 pound 85% lean ground beef
  • 1/2 pound 84% lean ground pork
  • 1/2 medium onion diced
  • 1 cup tomato sauce
  • 4 Zucchini cut into long slices
  • 1/2 cup whole-milk ricotta
  • 1/4 cup grated parmesan cheese
  • 1 cup shredded whole-milk mozzarella cheese divided
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/4 tsp dried parsley
  • 1 cup Water
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 15-30 min
Diet Keto, Low Carb
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef, Pork, Ricotta, Zucchini
Prep Time 20 minutes
Cook Time 5 minutes
Servings
4 servings
Ingredients
  • 1/2 pound 85% lean ground beef
  • 1/2 pound 84% lean ground pork
  • 1/2 medium onion diced
  • 1 cup tomato sauce
  • 4 Zucchini cut into long slices
  • 1/2 cup whole-milk ricotta
  • 1/4 cup grated parmesan cheese
  • 1 cup shredded whole-milk mozzarella cheese divided
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/4 tsp dried parsley
  • 1 cup Water
Votes: 8
Rating: 4
Rate this recipe!
Instructions
  1. Press the Sauté button and add beef, pork, and onion to Instant Pot. Brown meat until no pink remains. While meat is browning, prepare zucchini and filling.
  2. Place zucchini slices in single layer between paper towels and set aside.
  3. In medium bowl, mix ricotta, Parmesan, half of mozzarella, and seasonings. Set aside.
  4. When meat is completely cooked, spoon into a separate medium bowl and prepare to assemble lasagna. Place layer of zucchini strips on bottom of 7 inch springform pan or cake pan. Spoon 1⁄3 of meat onto strips and spread evenly. Spoon 1/2 of cheese mixture and tomato sauce onto meat layer.
  5. Complete next layer of zucchini, meat, cheese, and tomato sauce. For third layer, top meat with remaining mozzarella. Cover with foil.
  6. Pour water into Instant Pot and place steam rack in bottom. Place covered pan onto steam rack and click lid closed. Press the Manual button and adjust time for 5 minutes. When timer beeps, quick-release the pressure. Serve warm with salad and high-fat dressing.
10 replies
  1. Katrin
    Katrin says:

    Taste was great but next time I will use less sauce. I used pre made sauce and cur down a bit on the spices

  2. Yarn4me68
    Yarn4me68 says:

    I do like this except for a few things. The ricotta/mozzarella/parmesan cheese mix was too clumpy. In other lasagnas I’ve made, I’ve had to add an egg to make the mix creamier. I like this texture much better. I would also like to know how thick the zucchini slices should be. I would add other Italian spices too.

  3. Rosescooking
    Rosescooking says:

    It was good. I did some changes. 1/2 italian sausage with 1/2 hamburg. No way would a 7 inch pan take 4 zuchinni. I used one skinny 8inch one peeled and cut in strips than cut in half. I didnt realize the third layer should just be meat and top with mozarella. I made up more ricotta might add an egg next time. I did 7 minutes vs 5. And it teally needs to set for 10-15 minutes so it comes out easier instead of gooey This may be one to make the day before refrigerate and rewarm.

  4. Instant Pot
    Instant Pot says:

    Not all recipes have nutritional information. We only include nutritional information if they were provided to us by the recipe author.

  5. AlyssaMp23
    AlyssaMp23 says:

    Everything about this is amazing, taste for everything. If you mix the cheeses good I don’t find it clumpy as others mentioned. Except there’s NO WAY this would fit in a 7″ pan. I should have tried what someone else said and cut down zucchini. Even though I was excited to be using my IP more I decided to finish this in the oven in a 10×10 baking dish. Layered exactly the same but basted my dish with avocado oil and baked covered 325° 45 min, then uncovered 350° for 15. Delicious!

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