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.

Keto Zucchini Lasagna Recipe

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.

Why 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.

Tips and Tricks for Making Instant Pot Keto Lasagna

• 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.

Have Any More Italian-Inspired Keto Recipes?

• If you liked this recipe, you’re sure to love my Air Fryer Keto Lasagna as well! It’s super delicious and the air fryer gives it a nice crisp on the edges.
• And if you’d like to make it a multi-course meal, check out my Low Carb Italian Sausage Kale Soup. It’ll make a great appetizer course to the lasagna and it keeps the meal keto friendly.
• If you’re looking for more great keto lasagnas to try, check out my Low Carb Lasagna recipe!

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 recipe turns as I was, make sure to let me know in the comments!

★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Tag me with #TrustUrvashi if you post and I will share your post.

Zucchini Lasagna Recipe

This 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!

Print Recipe Rate Recipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Natural Pressure Release: 10 minutes

Total Time: 35 minutes

Course: Main Courses

Cuisine: Italian

Keyword: Instant Pot Lasagna, Low Carb Lasagna, Zucchini Lasagna

Servings: 4

Calories: 403kcal

Author: Urvashi Pitre

Ingredients

• 1 cup marinara sauce
• 1 zucchini sliced into long, thin slices

For Meat Layer (Mix all ingredients together in a bowl)

• 1 cup white onion 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 egg
• 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.

Notes

• 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. 

Nutrition

Calories: 403kcal | Carbohydrates: 11g | Protein: 23g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 122mg | Sodium: 1062mg | Potassium: 606mg | Fiber: 2g | Sugar: 6g | Vitamin A: 760IU | Vitamin C: 17.4mg | Calcium: 318mg | Iron: 2.1mg

Tried this recipe?Mention @two_sleevers or tag #trusturvashi!