Mug Lasagna


  • 2 tbsp whole milk ricotta cheese
  • 2 tbsp full-fat Cheddar cheese
  • 1/2 cup full-fat Parmesan cheese
  • 1/2 Zucchini
  • tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt
  • 1/2 cup full-fat mozzarella cheese
  • 6 oz sugar-free or low-sugar roasted tomatoes
  • 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!
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