5 from 1 vote
No Noodle lasagna in a spring form pan on a wooden cutting board.
No Noodle Pressure Cooker Lasagna
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

A flavor packed Keto friendly lasagna packed full of delicious vegetables, made in a pressure cooker this dish is super quick and easy!

Course: Main Course
Cuisine: Italian
Keyword: Easy Lasagna, keto lasagna, no noodle lasagna
Servings: 5
Calories: 288 kcal
Author: Kadee
Ingredients
  • 1 zucchini
  • 1/2 cup mozzarella cheese shredded
Filling
  • 8 oz. ricotta cheese
  • 1 egg
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup parmesan cheese shredded
  • 1/8 cup basil minced
Sauce
  • 1/4 green bell pepper (optional) diced
  • 1/2 onion diced
  • 1 clove garlic minced
  • 1/2 lb ground beef
  • 12 oz marinara sauce
Instructions
Filling
  1. Mix ricotta, egg, salt, pepper, parmesan, and basil in bowl. Set aside.

Sauce
  1. Combine ground beef, onion, garlic, and bell pepper (optional) in a large skillet. 

  2. Break apart and brown ground beef and cook until veggies are soft.

  3. Add marinara sauce and stir to combine.  

  4. Set Aside

Lasagna Assembly & Cooking
  1. Prep zucchini be removing both ends.  Cut a straight edge lengthwise on one side.  Using a vegetable peeler - create long zucchini ribbons.  This will be your noodles.

  2. In oven-safe 7" dish (ceramic or springform pan)that has been prepped with non-stick spray, layer your zucchini ribbons. I do one layer vertical and one layer horizontal. Cover the entire bottom of the pan.

  3. Add ricotta filling and spread evenly over zucchini.

  4. Add sauce and spread evenly.

  5. Top with shredded mozzarella cheese.

  6. Repeat.

  7. Pour 1 cup water in the bottom of your pressure cooker. Insert the trivet accessory that comes with your pressure cooker. Place prepared lasagna on top of trivet.

  8. Put cover on pressure cooker, lock into place, and set to pasta setting for 20 minutes, then use natural release when time is up. Let rest 15 minutes before serving.

Recipe Video

Recipe Notes

Pro Tip - to ensure that the zucchini does not make your lasagna watery - sprinkle it with salt after you have peeled it into ribbons and set aside.  Before using, wipe off the salt and excess water.  The salt will bring the water out of the zucchini.

What Type Of Dish Should I Cook My No-Noodle Lasagna In?

There are a few options for cooking lasagnas in the pressure cooker.  

As long as the baking dish is made from stoneware or metal, and it fits inside of your pressure cooker, it will work!  I like to use the springform pan, because I can remove the sides and slice into the lasagna a little easier.

Can I Make This Lasagna In The Oven Rather Than The Pressure Cooker?

Of course!  Place your pan on a baking sheet and bake at 375 degrees for about 45 minutes.  With the oven you will get more of a crispy crust, while the pressure cooker steams your lasagna for a soft and creamy lasagna.

What Other Ways Can I Adapt This Recipe?

Nutrition Facts
No Noodle Pressure Cooker Lasagna
Amount Per Serving (1 cup)
Calories 288 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Cholesterol 100mg33%
Sodium 707mg31%
Potassium 534mg15%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Protein 19g38%
Vitamin A 770IU15%
Vitamin C 12.8mg16%
Calcium 240mg24%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.