Easy & Delicious Instant Pot Zucchini Lasagna with Crispy Topping (Keto & Low-Carb Friendly!)
Get ready to transform your dinner routine with this incredibly flavorful and easy-to-make Instant Pot Zucchini Lasagna! This recipe takes the beloved comfort of a classic lasagna and remarkably simplifies it for your pressure cooker, making it an ideal choice for busy weeknights when you crave something hearty yet quick. Even better, it’s a fantastic, low-carb, and gluten-free alternative to traditional pasta lasagna, creatively using fresh zucchini slices in place of noodles. What truly sets this particular recipe apart is the ability to achieve a perfectly crispy, golden-brown cheese topping right in your Instant Pot, all thanks to the ingenious Mealthy CrispLid. Don’t own a CrispLid? No need to worry! You can still get that irresistible bubbly, toasted crust by using your oven broiler after the swift Instant Pot cooking time. This means gourmet results with minimal fuss, every time!
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The Mealthy CrispLid: A Game-Changer for Instant Pot Cooking
If you’ve been following my culinary adventures, you’ve undoubtedly heard me rave about the Mealthy CrispLid. While its primary function as an air fryer attachment is truly excellent, allowing you to turn your Instant Pot into a versatile air fryer for various dishes, its true magic shines when it comes to achieving that coveted crispy, bubbly, and golden-brown cheese topping on your lasagna. Imagine a creamy, rich lasagna base cooked to tender perfection in mere minutes, then instantly topped with a beautifully browned, slightly charred layer of mozzarella and Parmesan, all without transferring it to another appliance or heating up your entire kitchen. That’s the sheer convenience and transformative power of the CrispLid!
The Instant Pot is a phenomenal tool for quick pressure cooking, steaming, and slow cooking, but one minor drawback has always been its inability to brown, toast, or crisp food – a texture often essential for dishes like casseroles and lasagnas. This is precisely where the CrispLid steps in, seamlessly transforming your humble pressure cooker into an all-in-one multi-cooker. With it, your Instant Pot gains the capabilities to bake, broil, and air fry, allowing you to prepare dishes from start to finish with unparalleled ease and efficiency. This integration means less mess, fewer dishes to wash, and more precious time spent enjoying delicious, homemade meals with your loved ones. It’s truly a game-changer for anyone looking to maximize their Instant Pot’s potential.
My husband absolutely adored this Instant Pot Zucchini Lasagna, and with our garden often overflowing with summer squash, I anticipate this recipe becoming a regular staple on our dinner table. It’s especially perfect for avoiding the need to heat up the entire oven during those long, hot summer heatwaves that seem to last forever. This way, you can still enjoy a comforting and satisfying meal without breaking a sweat in the kitchen. If you’re eager to explore more ways to utilize this incredible accessory and other multi-cookers, be sure to check out our collection of Easy Mealthy CrispLid Recipes and Ninja Foodi Recipes for additional inspiration.
Your Top Questions About Instant Pot Zucchini Lasagna Answered!
Is this Instant Pot Zucchini Lasagna Low Carb and Keto-Friendly?
Absolutely, yes! This Zucchini Lasagna recipe is meticulously designed to be a healthy, no-noodle option that caters to various dietary needs. We consciously skip the traditional high-carb pasta sheets and instead utilize fresh, thinly sliced zucchini as our “noodles.” This innovative approach ensures you get a hearty, immensely satisfying lasagna packed with lean protein, vibrant garden-fresh vegetables, and rich, melted cheeses. As such, it’s an ideal choice for anyone following a gluten-free, grain-free, keto, or low-carb diet. It’s truly a guilt-free indulgence that doesn’t compromise on the robust flavors or the comforting texture you expect from a great lasagna, making it a stellar keto lasagna option that you’ll want to make again and again.
Is this Zucchini Lasagna truly easy to make?
You can count on it – this Zucchini Lasagna is incredibly straightforward! Many zucchini lasagna recipes out there can be quite labor-intensive, frequently demanding precise slicing, pre-cooking, elaborate layering, and even careful rolling of the zucchini. This recipe, however, is a wonderfully simplified version, building upon the principles of my highly popular One Skillet Lazy Zucchini Lasagna. The true beauty of this Instant Pot method lies in its remarkable ease and speed. You’ll begin by quickly sautéing your meat and aromatic garlic directly in the Instant Pot liner. Then, you simply add your zucchini and spinach, top it with your favorite tomato sauce, and let the pressure cooker perform its magic. A final, quick layering of the creamy cheese mixture right in the pot completes the process, truly earning its reputation as a “lazy” lasagna that consistently delivers gourmet-quality results without the usual fuss and extensive cleanup.
Do I need more liquid to cook this Instant Pot Zucchini Lasagna? Will I get a burn notice?
This is a very common and entirely valid concern with many Instant Pot recipes, as a “burn” notice can be frustrating. However, for this particular Zucchini Lasagna, you absolutely have to trust the process – no additional liquid beyond the tomato sauce is needed! The fresh zucchini itself releases ample natural moisture during the pressure cooking process, which is precisely what’s required for the Instant Pot to come to pressure safely and effectively. The critical step is to ensure that the tomato sauce is carefully layered on top of the meat and veggie mixture without any stirring. This creates a natural barrier that expertly prevents the ingredients from sticking to the bottom of the pot, thus avoiding a burn notice. Setting the Instant Pot to “zero minutes” means it will quickly reach pressure, gently cook the ingredients just enough to retain their texture (preventing mushiness), and then immediately switch off. Just follow the detailed recipe below, and you’ll be amazed by the perfect results!
I don’t like ricotta cheese – is there anything I can substitute for it? What about the Poultry Sausage?
While I personally adore the creamy texture and mild, slightly sweet flavor that ricotta cheese contributes to this lasagna, I completely understand that it might not be everyone’s preferred choice. If you’re not a fan, don’t hesitate to substitute it with an equal amount of good quality cottage cheese! For best results, I recommend draining any excess liquid from the cottage cheese if it appears particularly wet, to maintain the lasagna’s structure. As for the protein, the Italian poultry sausage adds a fantastic savory depth and a lovely spice profile, but you have several flexible options! You can easily swap it for lean ground beef, ground chicken, or plain ground turkey. If you prefer a completely vegetarian meal, simply omit the meat entirely or use your favorite plant-based ground substitute. To elevate the flavor of plain ground poultry, consider adding a blend of Italian seasonings (like oregano, basil, thyme, and a pinch of fennel seed) during the sautéing step. For those who enjoy making things from scratch, be sure to check out this fantastic recipe for Homemade Italian Poultry Sausage!
How to Make Instant Pot Zucchini Lasagna: A Simple Step-by-Step Guide
Making this incredibly flavorful Instant Pot Zucchini Lasagna is surprisingly quick and straightforward, offering a satisfying meal without the long prep or extensive cook times often associated with traditional lasagna. You’ll absolutely love how the Instant Pot streamlines the entire process, locking in rich flavors and ensuring perfectly tender ingredients. Below, you’ll find a clear list of all the ingredients you’ll need, followed by easy-to-follow steps to create this delicious, low-carb masterpiece. For the smoothest cooking experience, I always recommend gathering and preparing all your ingredients before you begin cooking.
Ingredients for Your Easy Zucchini Lasagna:
- Olive oil cooking spray (I recommend using an EVO sprayer for even coverage)
- 1 lb lean organic Italian poultry sausage, removed from casing (or your preferred ground meat)
- 3 cloves of garlic, freshly minced
- 4 cups of zucchini, sliced into thin half moons (approx. 2-3 medium zucchini)
- 2 cups of fresh spinach, roughly chopped
- 1 cup of homemade tomato sauce (or a high-quality, no-sugar-added jarred marinara sauce)
- 1 1/4 cup of creamy ricotta cheese (or cottage cheese, if preferred)
- 1 large egg
- 1 tablespoon of grated Parmesan cheese, plus extra for topping
- 1 cup of shredded mozzarella cheese
- Fresh ground black pepper, to taste
- Fresh basil leaves, for garnish
Step-by-Step Cooking Instructions:
- Sauté the Meat: Lightly spray the inner pot of your Instant Pot with olive oil cooking spray. Select the “Sauté” function (Normal setting). Add the Italian poultry sausage (removed from its casing) and cook, breaking it up with a spatula, until it is thoroughly browned. Drain any excess grease if necessary.
- Add Aromatics & Veggies: Stir in the minced garlic and sauté for about one minute until fragrant. Then, add the thinly sliced zucchini and chopped spinach. Spray with a little more olive oil spray if the pot seems dry, and continue to sauté for an additional minute or two, just until the spinach begins to wilt slightly. Stir in a small handful of fresh basil at this point.
- Layer the Sauce (Do Not Stir!): Gently flatten the cooked meat and vegetable mixture with your spatula to create an even layer at the bottom of the Instant Pot. Carefully pour the tomato sauce over the mixture, spreading it evenly across the top. It is crucial at this stage to avoid stirring the sauce into the other ingredients, as this layering technique helps prevent a “burn” notice.
- Pressure Cook: Secure the Instant Pot lid, making sure the sealing ring is properly in place and the venting knob is set to the “Sealing” position. Select “Pressure Cook” (or “Manual” on older models) and set the cooking time to zero (0) minutes on High Pressure. This unique setting allows the pot to come to full pressure, which is enough to perfectly cook the zucchini without making it mushy, before immediately beginning its depressurization cycle.
- Prepare Cheese Mixture: While your lasagna is coming to pressure, prepare your creamy cheese layer. In a separate medium-sized bowl, combine the ricotta cheese, one egg, and one tablespoon of grated Parmesan cheese. Season with fresh ground pepper to taste and mix until all ingredients are well combined and smooth.
- Release Pressure & Layer Cheese: Once the Instant Pot has finished its “zero minutes” cycle, perform a quick release of pressure by carefully turning the venting knob to the “Venting” position (use a kitchen towel or oven mitt to protect your hand from the steam). Once the float valve drops, carefully remove the lid. Evenly spread the prepared ricotta mixture over the tomato sauce layer. Finally, generously sprinkle the shredded mozzarella cheese over the entire top surface.
- Achieve Crispy Topping (CrispLid, Ninja Foodi, or Oven):
- With Mealthy CrispLid: Place the CrispLid securely on your Instant Pot. Set the temperature to 500°F (or use the “Broil” setting if available) and broil for a few minutes until the mozzarella cheese is beautifully melted, bubbly, and toasted golden brown. Keep a very close eye on it, as the cheese browns quickly!
- With Ninja Foodi: If you are using a Ninja Foodi, simply close the air fryer lid and select the “Broil” function, cooking until the cheese is golden and bubbly.
- Without CrispLid/Foodi (Oven Broiler): If you don’t have these accessories, carefully transfer the lasagna from the Instant Pot liner to a separate oven-safe baking dish (a cast-iron skillet or casserole dish works well). Place it under a preheated oven broiler on high heat for 3-5 minutes, or until the cheese is melted, bubbly, and golden. TIP: If you plan to use your oven broiler, you might find it easier to transfer the cooked meat and veggie base to an oven-safe dish *before* adding the ricotta and mozzarella layers.
- Garnish and Serve: Garnish your freshly cooked Instant Pot Zucchini Lasagna with fresh basil leaves and, if desired, a final sprinkle of extra Parmesan cheese.
- Enjoy: Serve hot and savor this incredible, healthy, and effortless meal!
Where Can You Order a Mealthy CrispLid?
Ready to experience the magic of crispy Instant Pot creations yourself? The Mealthy CrispLid has truly revolutionized how many of us utilize our pressure cookers, adding an entirely new dimension of cooking possibilities. Currently, CrispLids are available exclusively through trusted affiliates (yes, that includes me!) for a limited time. They are expected to become available on Amazon later in July for a wider audience. If you’re eager to get your hands on one sooner and start making delicious, crispy meals like this Zucchini Lasagna without delay, you can easily order your Mealthy CrispLid here! Additionally, there’s great news for our culinary friends in Canada – Mealthy CrispLids are projected to be available for purchase there by the end of summer!
No CrispLid? No Problem! Achieving a Crispy Topping Without Special Equipment
Even if you don’t own a Mealthy CrispLid or a Ninja Foodi, you absolutely can still enjoy this fantastic Instant Pot Zucchini Lasagna with a wonderfully crispy, golden cheese topping. The key is to simply utilize your oven’s broiler, a common kitchen appliance. After the Instant Pot has completed its pressure cooking cycle and you’ve expertly layered on your ricotta and mozzarella, carefully transfer the Instant Pot liner (if it’s certified oven-safe, check your model’s manual) or, more typically, scoop the lasagna mixture into a separate oven-safe baking dish or cast-iron skillet. Place this dish under a preheated broiler for just a few short minutes. It’s crucial to keep a very close watch during this step, as cheese can go from perfectly golden to burnt quite quickly. The cheese will rapidly bubble, melt, and brown to perfection, giving you that satisfying, irresistible crust. Alternatively, if you’re seeking an entirely oven-based approach for a similarly “lazy” and healthy zucchini lasagna, you can always refer back to my popular One Skillet Zucchini Lasagna recipe for guidance.
A Family Favorite You’ll Be Making Again and Again
I genuinely hope you and your family enjoy this Instant Pot Zucchini Lasagna as much as my family and I do! It truly is a fantastic, healthy, and incredibly convenient meal option that eloquently proves that wholesome eating can be both profoundly delicious and wonderfully effortless. This recipe is also perfectly suited for meal prepping, allowing you to enjoy delicious, healthy meals throughout the week, and it makes for simply wonderful leftovers that taste even better the next day. Don’t forget to consult the detailed recipe card below for specific nutrition information, including Calories, Macronutrients, Weight Watchers points, and 21 Day Fix Container counts, all designed to help you effortlessly stay on track with your personal health and wellness goals.
If you decide to make this delicious Instant Pot Zucchini Lasagna, please be sure to come back and leave a comment and a star rating below, letting me know how it turned out for you. Your valuable feedback is incredibly helpful and appreciated, not just by me, but also by other Confessions readers looking for their next favorite healthy recipe! Happy cooking!
Instant Pot Zucchini Lasagna [CrispLid | Ninja Foodi Options]
Pin Recipe
Ingredients
- Olive oil cooking spray I used my EVO
- 1 lb lean organic Italian poultry sausage removed from casing
- 3 cloves garlic minced
- 4 cups zucchini sliced into thin half moons
- 2 cups spinach chopped
- 1 cup homemade tomato sauce or no sugar added jar sauce
- 1 1/4 cup ricotta cheese
- 1 egg
- 1 tablespoon Parmesan cheese plus more for topping
- 1 cup shredded mozzarella cheese
- Fresh ground pepper
- Fresh basil
Instructions
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Spray your Instant Pot with olive oil spray and cook turkey sausage through.
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Add garlic to pan and saute for a minute, then add a zucchini and spinach. Spray with additional olive oil spray and cook for an additional minute, then add in basil.
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Flatten veggies and meat down a bit with your spatula, and then cover mixture with tomato sauce. Do not stir!
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Set IP for zero minutes.
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While your lasagna is cooking, mix one egg, and T of Parmesan cheese into ricotta and sprinkle with fresh ground pepper.
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After cooktime, do a quick release and layer ricotta mixture on top sauce. Finally, top with mozzarella cheese.
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Top with your Mealthy Crisp lid and set for 500 and broil until cheese gets nice and toasty brown. Keep an eye on it, as it happens fast! If you are using a Ninja Foodi, set to broil. Otherwise, you can broil in your oven by placing the lasagna into an oven safe dish. TIP: do this before you layer your ricotta and mozzarella on top!
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Garnish with basil and top with extra Parmesan cheese if desired.
Video
Notes
21 Day Fix: 2 GREEN, 1 1/2 RED, 3/4 BLUE (1 BLUE if you top with extra Parmesan) per serving
WW: 10 points (per serving) [Calculated using Italian turkey sausage, low fat ricotta cheese, and low fat mozzarella cheese] Note: you can reduce to 5 points per serving by using 99% ground turkey and keeping all other ingredients the same.
Nutrition