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Low Carb Keto Zucchini Lasagna In Instant Pot

Yields1 ServingPrep Time20 minsCook Time36 minsTotal Time56 mins

Keto Zucchini Lasagna  is one of the easiest and tastiest low carb dishes you will ever make! It's so good, your friends and family will think you spent a lot of time and effort creating it!

 1 large Zucchinisliced thin
 ½ lb ground beefMore if you want it thicker
 2 cups spaghetti saucehomemade or jar
 1 cup diced onion
 2 garlic
 1 ricotta cheese
 1 bag mozarella cheese
 1 egg
 1 cup parmesan cheese

Preheat the air fryer on BAKE to 325'


Slice the zucchini lengthwise into thin slices, as thin or thick as you'd like. You should have 9 slices, if not do another zucchini. Set aside.


Lay zucchini noodles on paper towels to dry and soak up any moisture. Use paper towels to press and dry zucchini noodles. Sprinkle with salt.


Set the Instant Pot to "Saute". Add the ground beef and onions and garlic. Brown until done


Pour the pasta sauce on top of the ground beef and cook for a few minutes and turn off. Let sit.


In a medium bowl, mix the ricotta cheese, parmesan, egg, salt and pepper.


Spread 1/2 cup of pasta sauce onto the bottom of your dish


Add your zucchini slices on top of the pasta sauce. Overlap or leave spaces it doesn't really matter.


Top the zucchini with 1/2 cup of sauce, and evenly spread 1/2 the ricotta mix on top of that.


Add 1/2 cup of grated mozzarella on top of the ricotta


Repeat these layers two more times.


The final layer should be sauce with mozarella on top.


Place the boittom rack of your air fryer in the middle position upside down. Place a rack on the bottom level. Place the lasagna on the bottom level.


Cook for 25 minutes. Remove the bottom rack from the middle and cook another 10. Top with garnish!