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keto lasagna

Ermahgerd-worthy Low Carb Instant Pot Keto Lasagna

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1 ½ pounds zucchini

1 tbsp olive oil 

1 small onion, chopped 

2 garlic cloves, minced

1 pound ground beef

2 large eggs 

12 oz ricotta cheese

½ cup finely grated Parmesan cheese

2 cups no sugar added tomato sauce 

8 ounces mozzarella cheese, shredded

salt and black pepper to taste


  1. Slice the zucchini into 1/6 inch thick slices. 
  2. Sprinkle the slices with salt. 
  3. Place the slices between paper towels. 
  4. Put a cutting board on top of the paper towels and then weigh it down with cast iron pan. 
  5. Let it sit for minimum one hour. 
  6. Line a 7 inch springform pan with parchment paper. 
  7. Wrap outside of the pan in a double layer of heavy-duty foil.  
  8. Set aside. 
  9. In a bowl place the ricotta cheese, eggs, Parmesan, ¼ teaspoon of salt and ¼ teaspoon of black pepper.
  10. Mix to combine and set aside. 
  11. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”. 
  12. Add the olive oil. 
  13. Add the onion and cook for 2-3 minutes. 
  14. Add the garlic and cook for 30 seconds. 
  15. Add the ground beef and cook, breaking it up into small pieces, until no longer pink. 
  16. Add the tomato sauce and mix to combine. 
  17. Season to taste with salt and black pepper. 
  18. Transfer the meat mixture into a bowl and set aside. 
  19. Wash and dry the pot insert. 
  20. Return the pot insert into the Instant Pot. 
  21. Add 1 cup of water to the Instant pot. 
  22. To assemble, spread small amount of meat sauce onto bottom of the prepared pan.
  23. Arrange ¼ of zucchini slices over the meat sauce. 
  24. Spread a thin layer of meat sauce over the zucchini slices. 
  25. Top with thin layer of ricotta mixture. 
  26. Sprinkle with small amount of shredded mozzarella. 
  27. Carry on alternating the zucchini slices, meat sauce, ricotta sauce and shredder mozzarella until you get to the top of the dish.  
  28. Finish off your lasagne with a layer of meat sauce and shredded mozzarella cheese. 
  29. Place the pan on top of the trivet.
  30. Place the trivet in the Instant Pot. 
  31. Close and seal the Instant pot. 
  32. Turn the venting knob to SEALING.
  33. Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display. 
  34. Adjust the timer to 10 minutes. 
  35. When finished cooking, let the pressure come down naturally. 
  36. Remove the lasagna from the Instant pot. 
  37. Let it rest on a cooling rack for about 10-15 minutes. 
  38. Release the lasagna from the springform pan.
  39. Slice and serve. 


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