15-30 min4 servings84% lean ground pork

Layered Zucchini Lasagna

By I Love My Instant Pot Keto Diet by Sam Dillard

4 servings

15-30 min

Easy

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 20 min

Cook Time: 5 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Diet: Keto, Low Carb

Yield: 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

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!

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.