Instant Pot Layered Zucchini Lasagna

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recipe by Sam Dillard

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Italian foods can be tricky to replace after cutting the carbs because pasta is such a huge part of Italian cuisine. Luckily, if you focus on getting the other flavors and seasonings just right, you won’t even miss the pasta. Even better, this recipe has all the right proportions to make this lasagna a weekly favorite!

Inspired by:

recipe updated Apr 7, 2020


  • Onion icon
    about ½ unit (70g)
  • Zucchini icon
    4 (780g)
  • Parmesan cheese icon
    Parmesan cheese
    about ¼ cup (38g)
  • Mozzarella cheese icon
    Mozzarella cheese
    about ½ cup (132g)
  • Lean ground pork icon
    Lean ground pork
    1 cup
  • Ground beef icon
    Ground beef
    1 cup
  • Ricotta cheese icon
    Ricotta cheese
    about ½ cup (120g)
  • Garlic powder icon
    Garlic powder
    about ¼ tsp (1g)
  • Dried oregano icon
    Dried oregano
    about ¼ tsp (0g)
  • Dried parsley icon
    Dried parsley
    about ¼ tsp (0g)
  • Salt icon
    about ½ tsp (3g)
  • Tomato sauce icon
    Tomato sauce
    1 cup (240ml)
  • Water icon
    1 cup (240ml)


  • kCook icon Spatula
  • kCook icon Paper towels
  • kCook icon Instant Pot
  • kCook icon Medium bowl
  • kCook icon Inner pot
  • kCook icon Springform pan - 7"
  • kCook icon Rack
  • kCook icon Work surface
  • kCook icon Medium bowl

Step preview

  1. Pre-heat - Sauté, Normal
  2. Add lean ground pork, ground beef and onion to the inner pot
  3. Sauté until browned while stirring occasionally
  4. Cancel - Sauté
  5. Prepare a clean work surface with paper towels
  6. Place zucchini on the work surface
  7. Pat dry then set aside
  8. Add ricotta cheese, parmesan cheese, mozzarella cheese, garlic powder, dried oregano, dried parsley and salt to a clean medium bowl
  9. Mix with tablespoon then set aside
  10. Transfer meat to medium bowl
  11. Layer half of zucchini strips in springform pan
  12. Transfer one third of meat to springform pan
  13. Spread evenly
  14. Spoon half of cheese mixture into springform pan
  15. Layer the rest of zucchini strips in springform pan
  16. Transfer the rest of meat to springform pan
  17. Transfer the rest of cheese mixture to springform pan
  18. Spoon tomato sauce into the springform pan evenly
  19. Sprinkle with mozzarella cheese
  20. Cover with foil
  21. Add water to the inner pot
  22. Place a clean rack in the inner pot
  23. Place covered pan onto rack
  24. Close and lock the lid and turn the steam release handle to Sealing
  25. Pressure cook - Manual, High, 5 min
  26. Quick release
  27. Serve warm with salad and high-fat dressing
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