Layered Zucchini Lasagna


  • 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
  • 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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