Instant Pot Zucchini Lasagna Recipe

This Keto Zucchini Lasagna Recipe is so good you won't even be able to tell that it's low carb or gluten free!  And thanks to your Instant Pot, it's easy to make as well.

What you'll need: 

– Low Sugar Marinara Sauce – Zucchini – Onions – Minced Garlic – Mild Italian Sausage – Ricotta Cheese – Shredded Mozzarella Cheese – Shredded Parmesan Cheese – Eggs – Garlic – Italian Seasoning – Ground Black Pepper

How to make Zucchini Lasagna

1. Using a mandolin, slice the zucchini into long, thin slices. 2. Spray a pan with oil and arrange the zucchini in overlapping layers. 3. Spread 1/4 cup of marinara sauce on top of the zucchini. 4. In a large bowl, mix the onions, garlic, and Italian sausage. Layer the meat on top of the zucchini and spread evenly.

How to make Zucchini Lasagna

5. Pour the rest of the marinara sauce on top. 6. Mix together the ricotta and mozzarella and 1/4 of a cup of the Parmesan cheese. 7. Spread the cheese mixture on top of the meat. 8. Top with the remaining Parmesan cheese. 9. The layer should be: zucchini, sauce, meat, sauce, cheese mix, Parmesan cheese.

How to make Zucchini Lasagna

10. Cover the pan with foil or a silicone lid. 11. Place 2 cups of water in the instant pot. Place a steamer rack in the pot. Place the covered lasagna bake on the steamer rack. 12. Cook on high for 20 minutes. 13. At this point you can either broil it in a hot oven to brown the top, or serve as is.

For whole recipe and other nutritional information, click the link below!