Looking for low carb meals to make in your electric pressure cooker? Here’s an easy Instant Pot no noodle lasagna that’s a breeze to make.
I’ve been taking it easy lately and trying to make cooking easier. I had a craving for my keto lasagna, but didn’t want to take the time to make a meatza or turn the oven on.
I find that using my Crock Pot and Instant Pot really simplify meal preparation. The Instant Pot is a fairly new appliance for me, and I am still learning how to best use it. But, it’s quickly becoming one of my most favorite kitchen appliances.
Ingredients
- 1 pound ground beef
- 2 cloves garlic minced
- 1 small onion
- 1 ½ cups ricotta cheese
- ½ cup Parmesan cheese
- 1 large egg use one more for a thicker lasagna
- 1 jar marinara sauce 25 ounces
- 8 ounces mozzarella sliced
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| No Noodle Lasagna Keto Instant Pot |
Instructions
- On sauté setting, brown the ground beef with the garlic and onion.
- While the meat is browning, combine the ricotta cheese with the Parmesan and egg in a small mixing bowl.
- Drain grease and remove meat mixture from Instant Pot.
- In a medium size bowl mix meat mixture with 25 ounce jar of marinara (reserve ½ c for the top).
- Next, using a round dish that fits within your Instant Pot (A springform pan with aluminum foil to catch any drippings works) layer half of your lasagna meat, mozzarella and ricotta cheese mixture repeating for a second time until no ingredients remain. Top with ½ c of reserved marinara sauce.
- Place sling in Instant Pot over rack and pour in 1 cup of water.
- Set dish in instant pot. Cover loosely with aluminum foil if desired to keep condensation from dripping on the lasagna.
- Attach lid, close valve, and cook on high pressure for 9 minutes.
- Vent steam, remove the lid and serve.
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