This Instant Pot Zucchini Lasagna is an easier take on the popular Lazy Zucchini Lasagna, and if you have a Mealthy CrispLid it develops a super crispy, bubbly cheese topping right in the Instant Pot. If you don’t have a CrispLid, you can broil the cheese in your oven after the quick pressure-cooking step.
I use my CrispLid all the time because it brings crisp, broiled textures to the Instant Pot. It converts the cooker into a multi-function appliance: bake, broil, air fry and, of course, pressure cook — all in one pot. That makes finishing this zucchini lasagna quick and easy while keeping the oven off on hot days.
The result is melty, bubbly, golden-brown cheese on top of a flavorful, low-carb lasagna made without noodles. This recipe is ideal for anyone following gluten-free, grain-free, keto, or low-carb plans, and it’s a great way to use a summer zucchini harvest.
Is this Instant Pot Zucchini Lasagna low carb?
Yes. There are no noodles in this recipe — just vegetables, lean protein, and cheeses. It works well for keto and low-carb diets and is naturally gluten-free.
Is it easy to make?
Absolutely. Unlike versions that require precise slicing, pre-cooking, or complicated layers, this recipe is simple: brown the meat, sauté the vegetables, add the sauce, pressure cook briefly, then finish with the ricotta and mozzarella. It’s based on the One Skillet Lazy Zucchini Lasagna concept — minimal fuss, big flavor.
Do I need extra liquid for the Instant Pot? Will I get a burn notice?
No extra water is required. The zucchini releases enough moisture to build pressure. The key is to layer the sauce on top of the cooked mixture and not to stir before sealing. Set the pot for zero minutes and finish with a quick release.
Substitutions and variations
If you don’t like ricotta, cottage cheese is a fine substitute. For the protein, you can swap the poultry sausage for ground beef, ground chicken or turkey, or omit the meat entirely for a vegetarian version. Use your preferred tomato sauce — homemade or low-sugar jarred — to control sweetness and sodium.
How to make Instant Pot Zucchini Lasagna
Quick overview: brown the sausage, sauté garlic, zucchini and spinach, top with sauce, pressure cook for zero minutes, layer on the ricotta mixture and mozzarella, then broil until the cheese is golden.
Ingredients
- Olive oil cooking spray
- 1 lb lean organic Italian poultry sausage, removed from casing (or substitute ground turkey/beef)
- 3 cloves garlic, minced
- 4 cups zucchini, sliced into thin half moons
- 2 cups spinach, chopped
- 1 cup tomato sauce (homemade or no-sugar-added jar sauce)
- 1 1/4 cups ricotta cheese (or cottage cheese)
- 1 egg
- 1 tablespoon Parmesan cheese, plus more for topping
- 1 cup shredded mozzarella cheese
- Fresh ground pepper
- Fresh basil for garnish
Instructions
- Spray the Instant Pot insert with olive oil spray. Brown the poultry sausage until cooked through.
- Add minced garlic and sauté for about one minute. Add one portion of the sliced zucchini and the chopped spinach, spray with a bit more olive oil, cook another minute, then stir in basil.
- Press the mixture flat with a spatula and pour the tomato sauce over the top. Do not stir.
- Seal the Instant Pot and set to high pressure for zero minutes. Allow the pot to come to pressure naturally and then perform a quick release.
- While the lasagna finishes, combine the ricotta, egg, and 1 tablespoon Parmesan in a small bowl; season with fresh ground pepper.
- After quick release, spread the ricotta mixture evenly over the sauce, then sprinkle with shredded mozzarella.
- If you have a Mealthy CrispLid, attach it and set to broil (or air fry/broil function) until the cheese is golden and bubbly — watch closely because it browns quickly. If using a Ninja Foodi, set to broil. Without a CrispLid, transfer the lasagna to an oven-safe dish and finish under the oven broiler.
- Garnish with fresh basil and extra Parmesan if desired. Serve and enjoy.
Notes
Makes 4 servings. Divide the pan into four equal portions. For 21 Day Fix and Weight Watchers information, refer to the recipe details below. Nutrition shown is approximate and will vary depending on ingredient brands and substitutions.
Instant Pot Zucchini Lasagna [CrispLid | Ninja Foodi Options]
Ingredients
- Olive oil cooking spray I used my EVO
- 1 lb lean organic Italian poultry sausage removed from casing
- 3 cloves garlic minced
- 4 cups zucchini sliced into thin half moons
- 2 cups spinach chopped
- 1 cup tomato sauce homemade or no sugar added jar sauce
- 1 1/4 cup ricotta cheese
- 1 egg
- 1 tablespoon Parmesan cheese plus more for topping
- 1 cup shredded mozzarella cheese
- Fresh ground pepper
- Fresh basil
Instructions
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Spray your Instant Pot with olive oil spray and cook turkey sausage through.
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Add garlic to pan and sauté for a minute, then add zucchini and spinach. Spray with additional olive oil spray and cook an additional minute, then add basil.
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Flatten the veggies and meat slightly, then cover the mixture with tomato sauce. Do not stir.
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Set the Instant Pot for zero minutes at high pressure.
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While the lasagna is cooking, mix one egg and 1 tablespoon Parmesan into the ricotta and season with fresh ground pepper.
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After the quick release, layer the ricotta mixture over the sauce and top with mozzarella.
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Top with a Mealthy CrispLid or use the Ninja Foodi broil setting to brown the cheese until toasty. If you don’t have either, transfer to an oven-safe dish and broil in the oven. (Tip: watch closely; browning happens fast.)
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Garnish with basil and extra Parmesan if desired.
Notes
21 Day Fix: 2 GREEN, 1 1/2 RED, 3/4 BLUE (1 BLUE if you top with extra Parmesan) per serving.
WW: Approximately 10 points per serving using Italian turkey sausage and reduced-fat cheeses. You can lower this by substituting 99% lean ground turkey.