This Instant Pot Lasagna Recipe made with zucchini is so good you won't even be able to tell that it's low carb or gluten free! Thanks to your Instant Pot, it's easy to make as well.
Can You Make Lasagna In The Instant Pot?
I use my Instant Pot a lot. So much so, in fact, that I've found ways to convert my favorite recipes into Instant Pot recipes. I also like to turn some of my favorite recipes into Keto-friendly meals because that's how my husband and I maintain our weight loss.
This Keto Zucchini Lasagna Recipe was an absolute hit in my house, and I can't think of a better cooking method for it than my Instant Pot.
We didn't miss the noodles in this recipe at all, and it was very filling. The flavors are fantastic, the texture was great, and it's loaded with cheesy goodness like every good lasagna should be. Not to mention lasagna is all very easy and simple when you don't have to cook and layer noodles.
I use a springform pan to make this dish like I do a lot of recipes in my Instant Pot, and it works really well for this Zucchini Lasagna. It not only holds everything together well, but makes it really easy to cut and serve to my guests as well.
You will also need a tall trivet or steamer rack for this.
Ingredients You'll Need
- Low Sugar Marinara Sauce- You can also use my homemade marinara sauce for this.
- Zucchini- Cut this into long, thin slices.
For Meat Layer
- Onions- These can be chopped or diced depending on your personal preference.
- Minced Garlic
- Italian sausage- Use either mild or hot. I prefer the extra flavor kick hot Italian sausage gives to this Instant Pot Lasagna recipe.
For Cheese Layer
- Ricotta cheese- Adds the creamy cheese layer that you know and love in lasagna.
- Shredded mozzarella cheese- Makes it melty and utterly delicious.
- Shredded parmesan cheese
- Eggs- Helps bind the ricotta and Italian sausage so the filling isn't runny and unruly.
- Garlic
- Italian Seasoning- Is perfectly spiced to add a traditional Italian flavor to this low carb dish.
- Ground Black Pepper
Why Use Zucchini?
Zucchini is a naturally low-carb food. In addition to that, when you use a mandolin slicer to slice the zucchini into long thin slices, it masks itself as noodles (maybe even enough to get your kids to eat some). It also absorbs the flavors around it easily and cooks quickly too. So, why not zucchini?
Even if your guests aren't eating a low-carb diet, they'd still enjoy this Zucchini Lasagna Recipe. Vegetables in lasagna is no new thing, and you hardly miss the pasta in this dish with all the cheese and lovely sausage.
How To Make Instant Pot Lasagna with Zucchini
When many people think of preparing lasagna, they assume it will be a very time-consuming dish. That is simply not the case if you follow my easy steps and use your Instant Pot to decrease the amount of time it has to cook.
As long as you can slice zucchini, layer some meat, cheese, and marinara sauce, and follow some super simple instructions, you can have an Instant Pot Lasagna done in a flash!
- Using a mandolin, slice the zucchini into long, thin slices.
- Spray a springform pan with oil and arrange the zucchini in slightly overlapping layers.
- Spread a small amount of the marinara sauce on top of the zucchini.
- Mix the onions, garlic, and Italian sausage. Spread this mixture evenly on top of the zucchini layer.
- Add the rest of the marinara sauce and spread it evenly on top of the meat and cheese mixture.
- Mix together the ricotta and mozzarella and some of the Parmesan cheese.
- Evenly arrange the cheese mixture on top of the meat.
- Top with the remaining Parmesan cheese.
- Cover the pan with foil or a silicone lid to reduce condensation that may form on the top of your lasagna.
- Add two cups of water to the inner liner of the Instant Pot. Place a steamer rack in the pot and the covered lasagna bake on the steamer rack.
- Cook on high pressure for 20 minutes and allow a 10 minute natural release.
- Once it is finished cooking in the Instant Pot you can choose to crisp the top layer of cheese with an air fryer lid or place it in the broiler.
- This step is not necessary, it just adds additional texture and eye appeal to your Instant Pot Lasagna.
Tips and Tricks
- Use a metal springform pan. If you use glass, you will have to adjust the timing on this.
- Wrap the bottom of the springform pan in foil if yours leaks. I have linked to this springform pan, but honestly, I have had several of these, some of which have leaked and others haven't. So if your pan leaks, add a sheet of foil at the bottom. You will then also need to increase cook time by 5 minutes or so since the foil will retard heat transfer.
- You can either create a sling made from foil that will help you lift out the lasagna afterward or you can use silicone mitts.
- I prefer silicone mitts as the regular cloth ones take on the steam from the pressure cooker as you open it, get damp, and then get hot very quickly. The silicone mitts are also easy to throw into the dishwasher for cleaning.
- You can choose to broil the top of your lasagna afterward. If you have a Ninja Foodi this is very easy.
- You can also do the same thing with a Mealthy Crisp Lid to brown the top of the lasagna.
- Due to the moist environment in a Pressure Cooker, you will likely have some condensation on the top of your lasagna. You can either ignore this because after all--deliciousness--or you could cover it with foil to keep the moisture off. By now you know what I'm going to say--if you cover with foil, add a few minutes of cook time!
- You could also just dab this moisture off with a paper towel before broiling.
- Notice I do NOT ask you to precook the meat. Pressure cooking will cook that meat for you, and here once again, is #ruthlessefficiency at work.
- Use a metal springform pan. If you use glass, you will have to adjust the timing on this.
How Long Does It Last?
Both zucchini and ricotta cheese have a high moisture content, so these leftovers do not last quite as long as a traditional lasagna made with pasta. For best results, try to enjoy your Instant Pot Lasagna within 3 days of preparing it.
This recipe only makes 4 servings and is incredibly tasty, so finishing it in a few days really isn't that hard to do.
What Do You Serve With Instant Pot Lasagna?
This Zucchini lasagna offers everything you could want in a well-balanced meal all in one pan, but adding something on the side to make it more filling (as long as it fits within your daily macros) is never a bad idea.
Here are a few of my favorite things to serve with this Instant Pot Lasagna:
Our Best Zucchini Recipes
I'm telling you, you really are going to be impressed by how much you won't realize this is made with zucchini while you're eating it. If you're as pleasantly surprised by how good this Instant Pot Lasagna recipe turns out as I was, make sure to let me know in the comments!
Ingredients
- 1 cup Low Sugar Marinara Sauce
- 1 Zucchini, sliced into long, thin slices
For Meat Layer (Mix all ingredients together in a bowl)
- 1 cup onions, chopped, diced
- 1 teaspoon Minced Garlic
- 1/2 pound bulk hot or mild italian sausage
For Cheese Layer (Mix all ingredients together in a bowl)
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1 Eggs
- 1/2 teaspoon Garlic, minced
- 1/2 teaspoon Italian Seasoning
- 1/2 teaspoon Ground Black Pepper
Instructions
- Using a mandolin, slice the zucchini into long, thin slices.
- Spray a 7-inch springform pan with oil and arrange the zucchini in overlapping layers in the bottom of the pan.
- Place 1/4 cup of marinara sauce on top of the zucchini and spread evenly.
- In a large bowl, mix the onions, garlic, and Italian sausage. Layer the meat on top of the zucchini and spread evenly.
- Pour the rest of the marinara sauce and spread it evenly.
- Rinse the bowl you used earlier, and mix together the ricotta and mozzarella and 1/4 of a cup of the Parmesan cheese.
- Spread the cheese mixture on top of the meat.
- Top with the remaining Parmesan cheese.
- To recap, the layer are so: zucchini, sauce, meat, sauce, cheese mix, Parmesan cheese.
- Cover the pan with foil or a silicone lid.
- In the inner liner of the instant pot, 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.
- Cook on high pressure for 20 minutes. Allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- At this point you can either broil it in a hot oven to brown the top, or serve as is by unclasping the sides of the springform pan.
- Use a metal springform pan. If you use glass, you will have to adjust the timing on this.
- Wrap the bottom of the springform pan in foil if yours leaks. I have linked to this springform pan, but honestly, I have had several of these, some of which have leaked and others haven't. So if your pan leaks, add a sheet of foil at the bottom. You will then also need to increase cook time by 5 minutes or so since the foil will retard heat transfer.
- You can either create a sling made from foil that will help you lift out the lasagna afterward or you can use silicone mitts.
- I prefer silicone mitts as the regular cloth ones take on the steam from the pressure cooker as you open it, get damp, and then get hot very quickly. The silicone mitts are also easy to throw into the dishwasher for cleaning.
- You can choose to broil the top of your lasagna afterward. If you have a Ninja Foodi this is very easy.
- You can also do the same thing with a Mealthy Crisp Lid to brown the top of the lasagna.
- Due to the moist environment in a Pressure Cooker, you will likely have some condensation on the top of your lasagna. You can either ignore this because after all--deliciousness--or you could cover it with foil to keep the moisture off. By now you know what I'm going to say--if you cover with foil, add a few minutes of cook time!
- You could also just dab this moisture off with a paper towel before broiling.
- Notice I do NOT ask you to precook the meat. Pressure cooking will cook that meat for you, and here once again, is #ruthlessefficiency at work.
- Note that you can reduce carbs even more by using a low-sugar marinara sauce.
- You can also cut onions down to 1/2 cup and get even more carb savings.
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Nutrition
Want More One Pot Instant Pot Recipes?
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe.
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna- You won't even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
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