no noodle lasagna

Looking for low carb meals to make in your electric pressure cooker? Here's an easy Instant Pot no noodle lasagna that's a breeze to make.

No Noodle Lasagna (Keto, Instant Pot)

beef

garlic (minced)

onion

ricotta cheese

Parmesan cheese

egg (use

marinara sauce (25 ounces)

mozzarella (sliced)

On sauté setting, brown the ground beef with the garlic and onion.

While the meat is browning, combine the ricotta cheese with the Parmesan and egg in a small mixing bowl.&nbsp;

Drain grease and remove meat mixture from Instant Pot.

In a medium size bowl mix meat mixture with 25 ounce jar of marinara (reserve ½ c for the top).

Next, using a round dish that fits within your Instant Pot (A springform pan with aluminum foil to catch any drippings works) layer half of your lasagna meat, mozzarella and ricotta cheese mixture repeating for a second time until no ingredients remain. Top with ½ c of reserved marinara sauce.

Place sling in Instant Pot over rack and pour in 1 cup of water.

Set dish in instant pot. Cover loosely with aluminum foil if desired to keep condensation from dripping on the lasagna.

Attach lid, close valve, and cook on high pressure for 9 minutes.

Vent steam, remove the lid and serve.

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Instant Pot No Noodle Lasagna - Gluten Free

We cracked the code to the best zucchini lasagna! Roasted zucchini noodles and three cheeses make just the right Italian flavor.

Perfect Zucchini Lasagna

garlic cloves

unsalted butter

tomato sauce, fire roasted if possible

basil

tarragon (or oregano)

kosher salt, divided

cornstarch (or arrowroot starch)

zucchini (3 large or 5 small medium)

thyme

lemon zest (1/2 lemon)

Parmesan cheese, divided

(7 ounces) shredded mozzarella cheese, divided

nutmeg

black pepper

Preheat

Preheat the oven to 450 degrees Fahrenheit.

Prepare the sauce

Mince the garlic. Add the butter to a medium saucepan over medium heat: once melted, add the garlic and saute until fragrant, about 1 minute. Turn down the heat and carefully add the crushed tomatoes, tomato sauce, basil, tarragon, 1/2 teaspoon kosher salt, and several grinds of black pepper. Remove 1/4 cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.

Roast the zucchini noodles

Slice the zucchini into noodles 1/4 inch thick, using a knife or mandoline (if you have a mandoline, it’s the easiest way to get uniform pieces). You can discard the pieces that are just the peel. Place the zucchini strips on two parchment-lined baking sheets and drizzle them with olive oil, then use your hands to rub it so they are lightly coated on both sides. Sprinkle with 1 teaspoon kosher salt, divided across the 2 trays. Roast 10 to 12 minutes, until just tender. Remove the pans from the oven and set aside.

Meanwhile, prepare the cheese filling

Destem the thyme, then roughly chop the leaves. Add 2 tablespoons thyme to a medium bowl and reserve about 1/2 tablespoon for topping the lasagna. To the bowl, add the lemon zest, ricotta cheese, 1/2 cup Parmesan cheese, 1 cup shredded mozzarella cheese, nutmeg, 1/2 teaspoon kosher salt, and several grinds of black pepper. Stir to combine.

Turn down the oven

Turn down the heat to 375 degrees Fahrenheit.

Assemble the lasagna

In a 9” x 9” baking dish (or similar volume baking dish), spread a 1/2 cup tomato sauce on the bottom of the pan. Then top with 1 layer of the zucchini noodles, half of the cheese mixture (in dollops) and about 1/2 cup of the tomato sauce, using a spatula to spread the sauce evenly over the cheese. Repeat again, topping with 1 layer of noodles, the remaining cheese mixture, and 1/2 cup of the remaining tomato sauce. Finally, top with a final layer of noodles, then another 1/2 cup tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and 1/2 tablespoon fresh thyme.

Bake the lasagna

Bake the lasagna for 40 minutes, uncovered. Let stand for at least 15 minutes before serving (this allows the lasagna to set; you can let it sit even longer if desired). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven.

This fall lasagna swaps pasta for butternut squash layered with a chicken sausage meat sauce, ricotta, and mozzarella. Simply wonderful, you won't miss the pasta!

Noodle-less Butternut-Sausage Lasagna

oz Italian chicken sausage (casing removed (Al Fresco))

olive oil

28 oz can crushed tomatoes (tuttorosso)

black pepper (to taste)

butternut (peeled (3 lbs))

ricotta

Parmigiano Reggiano

parsley

mozzarella cheese

In a large deep nonstick skillet, brown the sausage breaking the meat up with a wooden spoon until cooked, about 5 minutes. Add onions and garlic and cook until soft, about 2 minutes. Add tomatoes, basil, and black pepper. Simmer on low, covered 15 to 20 minutes.

Meanwhile, slice butternut into 1/8″ thick rounds with a good quality spiralizer such as the Inspiralizer with Blade A. To do this, you have to slice the butternut lengthwise halfway through to the center, careful not to cut deeper than that. You can also use a mandolin (be careful) or a sharp knife.

Preheat oven to 375°F.

In a medium bowl combine ricotta cheese, parmesan cheese, parsley and egg, mix.

In a deep 9×12 casserole dish spread 3/4 cup of sauce on the bottom and layer 12 rounds of butternut slices to cover. Spread 3/4 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and 1 cup sauce. Second Layer: Lay 12 more rounds of butternut, 3/4 cup ricotta mixture, 1 cup mozzarella and 1 cup sauce. Third Layer: 12 slices butternut, 1 1/2 cups sauce and cover with foil.

Bake covered 30 minutes.

Remove foil, cook uncovered 30 minutes (this helps dry out excess moisture). Top with remaining cheese and bake until the cheese is melted and bubbling, 5 minutes.

Let stand about 5 – 10 minutes before serving.

This Keto Eggplant Lasagna is a favorite dish of so many and it can be made with meat or as a vegetarian version. It’s full of creamy, cheesy goodness and you will fall in love. It’s a one-dish meal that is easy to put together and is delicious to eat. This low carb casserole that will be a winner on your dinner table with your family.

Keto Eggplant Lasagna Recipe

eggplants, sliced ¼-⅓ inch thick vertically

salt eggplant

Italian seasoning

garlic powder

tomato sauce

parmesan cheese

shredded mozzarella (divided 1 cup + 2 cups)

Cut the ends off the eggplant and throw them away. Stand the eggplant up tall, and cut the eggplant into about ¼-⅓” thick slices. You want them to resemble lasagna noodles. 

Place the eggplant slices onto a baking sheet and sprinkle salt on both sides. Let sit for 30-60 minutes. This step is crucial. The salt will pull out the water from the eggplant so you don’t end up with a watery lasagna. Once time is up, wipe the eggplant slices very well with a paper towel to remove any moisture. 

Lightly oil a baking sheet with olive oil. Place the eggplant slices onto the oiled baking sheet. Brush the top of the eggplant with olive oil. Roast them in the oven for 10-12 minutes until the eggplant softens and becomes pliable. 

While the eggplant is roasting in the oven, prepare the ricotta filling. In a small bowl combine the ricotta, Italian seasoning, pepper, garlic powder, egg, chopped parsley, parmesan cheese, and 1 cup of the shredded mozzarella. Mix until well combined. 

Remove the eggplant from the oven and let cool for about 10 minutes. 

In a 9&#215;13 baking dish, spread a thin layer of tomato sauce. Lay about 4-6 slices of eggplant on the bottom of the pan. Spread ⅓ of the ricotta filling, then spread a thin layer of sauce. Repeat the process in the same pattern. You should get 2-3 layers depending on your size of the eggplants you used. 

Spread the final layer of sauce on top, then sprinkle the remaining 2 cups of shredded mozzarella cheese on top. 

Let the eggplant lasagna rest for 10 minutes before cutting. 

Made this yesterday,it was Delish an my hubby loved it too an ate it today for lunch an Dinner also😋

Love eggplant &amp; this is a wonderful recipe

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Top 5 no noodle lasagna recipes from across the web

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Top Tags

No Noodle Lasagna (Keto, Instant Po...

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The most viewed no noodle lasagna recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine