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+ servings
A ¾ shot of keto lasagna in a metal springform pan.
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5 from 2 votes

No Noodle Pressure Cooker Lasagna

A flavor packed Keto friendly lasagna packed full of delicious vegetables, made in a pressure cooker this dish is super quick and easy!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Servings: 5 servings
Calories: 288kcal

Ingredients

  • 1 zucchini
  • ½ cup mozzarella cheese shredded

Filling

  • 8 ounces ricotta cheese
  • 1 egg
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup parmesan cheese shredded
  • cup basil minced

Sauce

  • ¼ green bell pepper (optional) diced
  • ½ onion diced
  • 1 clove garlic minced
  • ½ lb ground beef
  • 12 ounces marinara sauce

Instructions

Filling

  • Mix ricotta, egg, salt, pepper, parmesan, and basil in bowl. Set aside.

Sauce

  • Combine ground beef, onion, garlic, and bell pepper (optional) in a large skillet. 
  • Break apart and brown ground beef and cook until veggies are soft.
  • Add marinara sauce and stir to combine.  
  • Set Aside

Lasagna Assembly & Cooking

  • 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.
  • 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.
  • Add ricotta filling and spread evenly over zucchini.
  • Add sauce and spread evenly.
  • Top with shredded mozzarella cheese.
  • Repeat.
  • 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.
  • 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.

Video

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?
  • Add extra veggies to your sauce - try yellow squash and carrots!
  • Remove ground beef for a meat-less option

Nutrition

Calories: 288kcal | Carbohydrates: 8g | Protein: 19g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 100mg | Sodium: 707mg | Potassium: 534mg | Fiber: 1g | Sugar: 4g | Vitamin A: 770IU | Vitamin C: 12.8mg | Calcium: 240mg | Iron: 2.1mg