Found a recipe for a traditional lasagna made in the instant pot so I thought I’d Keto it.

Tasted great but when I make it again I will flash fry the courgette for a few mins to soften it a bit as it was a little too al dente for me.

Not worked out the carbs yet but will add as soon as I’ve done it.

Keto Instant Pot Lasagne

Ingredients

CHEESE LAYER

• 1 cup Cream cheese

• 1-2 eggs, depending on size

• 1 cup mozzarella cheese, shredded

• 1/2 tsp Basil

• 1 tsp Oregano

• 1 tsp Thyme

• 1/2 tsp Italian Seasoning

• 1/2 tsp salt

• 1/2 tsp pepper

MEAT LAYER

• 1 lb ground beef

• 1 onion, chopped

• 6 cloves garlic, minced

• 24 oz pasata

• 2 courgettes/zucchini, sliced lengthwise

• 1/2 cup mozzarella cheese, shredded

Instructions

• To make the cheese layer, mix all ingredients into a small bowl. Set aside.

• To make meat layer, brown beef in a skillet until no longer pink.

• Add in the garlic and stir to combine evenly.

• Add pasata and mozzarella

• To assemble lasagna, spray your 7 inch springform pan with cooking spray.

• Layer the bottom of your pan with 3-4 courgette

• Cover with 1/2 meat sauce.

• Spread 1/2 the cheese layer evenly over meat.

• Repeat layer process one time using up remaining meat/cheese mixture.

• Add 1 final layer of courgette and cover with sauce.

• Spray a sheet of tin foil with cooking spray and cover the pan tightly.

• Pour 1 1/2 cups water into the bottom of your Instant Pot pan.

• Place the covered springform pan on the trivet and use the handles to lower it into the pan.

• Place the lid securely on and ensure valve is in sealing position.

• Cook manual, high pressure for 25 minutes. 

• Do a quick release and once pin drops, open lid and remove lasagna/tin foil.

• Place on baking sheet in oven on broil until cheese begins to brown.(optional)

• Allow to “rest” about 10 minutes to absorb juices.

• Remove springform sides of pan and slice to desired size. 

• Serve and enjoy!