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Instant Pot Lasagna Keto Recipe

If you’re on a keto diet but still want to enjoy the flavors of classic Italian cuisine, this Instant Pot lasagna recipe is just what you need. Made with low-carb ingredients, it’s a delicious and satisfying dish that will leave you feeling full and satisfied. Here’s how to make it.

Instant Pot Lasagna

 Servings 4

 Total Time 50 mins


  • Instant Pot Pressure Cooker
  • Fat Daddio 7 x 3 inch Cake Pan (removable bottom)


  • 1 pound ground beef or Italian sausage
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups marinara sauce (sugar-free)
  • 1/4 cup tomato paste
  • 1/4 cup beef broth
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 2 cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 medium zucchini, sliced into thin rounds
  • 1/2 cup water


  • Set your Instant Pot to sauté mode and add the olive oil. Once it’s hot, add the ground beef or Italian sausage and cook until browned, stirring frequently.
  • Add the diced onion and minced garlic to the pot and sauté for a few minutes until softened.
  • Stir in the marinara sauce, tomato paste, beef broth, Italian seasoning, salt, and pepper. Mix well and turn off the sauté mode.
  • In a separate bowl, beat the egg and mix in the shredded mozzarella cheese, ricotta cheese, and grated Parmesan cheese.
  • Spread a layer of the meat sauce in the bottom of the Instant Pot. Top with a layer of zucchini slices, then spread half of the cheese mixture on top.
  • Repeat the layers, ending with a final layer of meat sauce on top.
  • Pour 1/2 cup of water into the pot, making sure to pour it around the edges and not on top of the lasagna.
  • Close the Instant Pot lid and set the pressure valve to “sealing.” Cook on manual/high pressure for 12 minutes.
  • Once the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully turn the pressure valve to “venting” to release any remaining pressure.
  • Open the lid and use a spatula to remove the lasagna. Let it cool for a few minutes before slicing and serving.


Calories: 474kcal | Carbohydrates: 41g | Protein: 28g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 112mg | Sodium: 1487mg | Potassium: 691mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1340IU | Vitamin C: 10.5mg | Calcium: 494mg | Iron: 2.9mg

This Instant Pot lasagna recipe is a great option for keto dieters who are looking for a hearty and delicious meal. With its layers of meat sauce, cheese, and zucchini, it’s a tasty twist on the classic Italian dish that won’t leave you feeling guilty. Try it out for yourself and see how easy it is to make!


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