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|By :The Essential Keto Instant Pot Cookbook by Casey Thaler|
|Browse Category||Kid-Friendly, Rice & Pastas|
|Duration||less than 15 min|
|Cooking Technique||Pressure Cook, Sauté|
|Main Ingredient||Basil, Cheddar Cheese, Mozzarella, Ricotta, Tomatoes, Zucchini|
|Prep Time||5 minutes|
|Cook Time||10 minutes|
Amount per serving
Total Fat 11g
Total Carbohydrate 5.2g
Dietary Fiber 0.9g
Total Sugars 1.6g
CASEY THALER, NASM-CPT, FNS has written over 200 articles on health, science, fitness, and nutrition. As a National Academy of Sports Medicine certified personal trainer and fitness nutrition specialist, he has also helped thousands of people lose weight, look younger, and live their healthiest lives.
Casey writes regularly for the founder of the Paleo Diet, Dr. Loren Cordain. He is also a regular contributor to Paleo Magazine, and has written for Greatist, Paleohacks, MindBodyGreen, and Breaking Muscle. Casey also currently serves as an adviser to a number of small startup companies in the health and wellness space.
A home cook who has been creating recipes and eating ketogenic and paleo since 2012, Casey wrote the independently published eBook, The Ultimate Guide to Bone Broth, to be released by bestselling author Mark Sisson’s specialty food company Primal Nutrition, Inc., in November 2018.
The directions are missing.
Thank you for the feedback.
I have updated the recipe.
The instructions are still missing. Please advise.
The instructions include ricotta, but I don’t see it included on the ingredient list. How much, please?
No where in the recipe ingredients does it say ricotta or how much.
2 tbsp of ricotta
Added a tiny bit of cheese, really liked it.
The instructions and part of the ingredients are missing.
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How many does this serve?
Great question. We have added the serving size. This recipe makes 1 mug lasagna.