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Chipotle Pork Chops
Layered Zucchini Lasagna
| By : |
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!
| Prep Time | 20 minutes |
| Cook Time | 5 minutes |
| Servings |
4 servings
|
Ingredients
- 1/2 pound 85% lean ground beef
- 1/2 pound 84% lean ground pork
- 1/2 medium onion diced
- 1 cup tomato sauce
- 4 Zucchini cut into long slices
- 1/2 cup whole-milk ricotta
- 1/4 cup grated parmesan cheese
- 1 cup shredded whole-milk mozzarella cheese divided
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- 1/4 tsp dried parsley
- 1 cup Water
Ingredients
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Instructions
- Press the Sauté button and add beef, pork, and onion to Instant Pot. Brown meat until no pink remains. While meat is browning, prepare zucchini and filling.
- Place zucchini slices in single layer between paper towels and set aside.
- In medium bowl, mix ricotta, Parmesan, half of mozzarella, and seasonings. Set aside.
- When meat is completely cooked, spoon into a separate medium bowl and prepare to assemble lasagna. Place layer of zucchini strips on bottom of
7 inch springform pan or cake pan. Spoon 1⁄3 of meat onto strips and spread evenly. Spoon 1/2 of cheese mixture and tomato sauce onto meat layer. - Complete next layer of zucchini, meat, cheese, and tomato sauce. For third layer, top meat with remaining mozzarella. Cover with foil.
- Pour water into Instant Pot and place steam rack in bottom. Place covered pan onto steam rack and click lid closed. Press the Manual button and adjust time for 5 minutes. When timer beeps, quick-release the pressure. Serve warm with salad and high-fat dressing.
The “I Love My Instant Pot®” Keto Diet Recipe Book by Sam Dillard (Adams Media) July 3, 2018
The ketogenic diet is a proven, effective way to lose weight without sacrificing flavor. And with the Instant Pot®, it’s easier than ever to create delicious, satisfying, nutritious dishes using fresh and simple ingredients!
The “I Love My Instant Pot®” Keto Diet Recipe Book is a must have for Instant Pot® fans who follow the ketogenic diet and want fast, healthy, and delicious meals the whole family can enjoy.
In this book, you’ll find 175 fat-burning recipes, including:
Fried Egg and Avocado Sandwich
Chicken and Cauliflower Rice Soup
Steak Bites and Roasted Garlic Dipping Sauce
Lemon Poppy Seed Cake
Popular blogger and photographer behind Hey Keto Mama Sam Dillard shares how to make satisfying, flavorful dishes for every meal with the only device you need in your kitchen.
Author Bio:
Sam Dillard is the author and photographer behind Hey Keto Mom, a food blog that cuts carbs and strikes out sugar without sacrificing yummy flavor. Her recipes have been featured in numerous publications including Women’s Health and Brit + Co. She lives in Missouri with her husband and two young children.
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Easy to make and tasted delish!
How thick should the zucchini slices be?
Taste was great but next time I will use less sauce. I used pre made sauce and cur down a bit on the spices
Did not turn out. For some reason, the ip did not seem to come to full pressure
I do like this except for a few things. The ricotta/mozzarella/parmesan cheese mix was too clumpy. In other lasagnas I’ve made, I’ve had to add an egg to make the mix creamier. I like this texture much better. I would also like to know how thick the zucchini slices should be. I would add other Italian spices too.
What are the nutritional values?
It was good. I did some changes. 1/2 italian sausage with 1/2 hamburg. No way would a 7 inch pan take 4 zuchinni. I used one skinny 8inch one peeled and cut in strips than cut in half. I didnt realize the third layer should just be meat and top with mozarella. I made up more ricotta might add an egg next time. I did 7 minutes vs 5. And it teally needs to set for 10-15 minutes so it comes out easier instead of gooey This may be one to make the day before refrigerate and rewarm.
What’s the nutritional info on this?
Not all recipes have nutritional information. We only include nutritional information if they were provided to us by the recipe author.
Everything about this is amazing, taste for everything. If you mix the cheeses good I don’t find it clumpy as others mentioned. Except there’s NO WAY this would fit in a 7″ pan. I should have tried what someone else said and cut down zucchini. Even though I was excited to be using my IP more I decided to finish this in the oven in a 10×10 baking dish. Layered exactly the same but basted my dish with avocado oil and baked covered 325° 45 min, then uncovered 350° for 15. Delicious!