Layered Zucchini Lasagna

By: I Love My Instant Pot Keto Diet by Sam Dillard

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!

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Keto, Low Carb

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, 4 servings, 84% lean ground pork, 85% lean ground beef, contributed, cook 5 min, dried oregano, dried parsley, easy, garlic powder, grated parmesan cheese, I Love My Instant Pot Keto Diet by Sam Dillard, keto, low carb, main course, modern, onion, prep 20 min, pressure cook, salt, sauté, shredded whole-milk mozzarella cheese, tomato sauce, water, whole-milk ricotta, zucchini

Prep Time

20 min

Cook Time

5 min

Servings

4 servings

Ingredients

1/2 pound 85% lean ground beef
1/2 pound 84% lean ground pork
1/2 medium onion
1 cup tomato sauce
4 Zucchini
1/2 cup whole-milk ricotta
1/4 cup grated parmesan cheese
1 cup shredded whole-milk mozzarella cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried parsley
1 cup Water

Instructions

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.
Place zucchini slices in single layer between paper towels and set aside.
In medium bowl, mix ricotta, Parmesan, half of mozzarella, and seasonings. Set aside.
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.
Complete next layer of zucchini, meat, cheese, and tomato sauce. For third layer, top meat with remaining mozzarella. Cover with foil.
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.

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