This Instant Pot Zucchini Lasagna is an easier take on the popular One Skillet Lazy Zucchini Lasagna and gets a perfectly crispy cheese topping when finished with the Mealthy CrispLid. If you don’t have a CrispLid, you can broil the cheese in your oven after the quick Instant Pot cooking time.
I’ve mentioned the CrispLid before because it’s one of those tools I reach for constantly. It converts an Instant Pot into a multi-function appliance so you can pressure cook, bake, broil, or air fry — all in one device.
What really sells this recipe is the crispy, bubbly cheese topping you can achieve right in the Instant Pot with a CrispLid. The Instant Pot alone doesn’t give you that toasted finish, so adding the CrispLid (or a quick oven broil) changes the whole experience.
With the CrispLid, your pressure cooker can handle almost every kitchen job — from sautéing to broiling — which keeps the oven off on hot days while still delivering great texture.
Tip: If you want more CrispLid and Ninja Foodi inspiration, check the Mealthy CrispLid recipes post on the original site.
My husband loved this lasagna, and with summer squash coming out of the garden, it’s become a regular here. It’s especially handy when you don’t want to heat up the house.
Quick Q&A about this Zucchini Lasagna
Is this Instant Pot Zucchini Lasagna low carb?
Yes. This recipe replaces traditional noodles with zucchini, so it’s naturally gluten-free and low carb — suitable for keto or other low-carb plans.
Is it easy to make?
Absolutely. Many zucchini lasagnas require thin slicing, precooking, or rolling, but this version keeps things simple: sauté the meat and veggies, layer the sauce and cheeses, pressure cook, then finish with a broil for a golden top.
Do I need extra liquid for the Instant Pot? Will I get a burn notice?
No extra liquid is necessary. The zucchini releases enough moisture during cooking to build pressure. Be careful to layer the sauce on top and don’t stir, and set the Instant Pot for zero minutes to avoid burn notices.
Can I substitute ricotta or poultry sausage?
If you don’t like ricotta, cottage cheese is a good substitute. For the sausage, swap in ground beef, ground chicken or turkey, or omit the meat for a vegetarian version.
How to Make Instant Pot Zucchini Lasagna
This lasagna is quick and straightforward. Below are the ingredients and step-by-step instructions to get a flavorful, cheesy skillet-style lasagna finished in the Instant Pot.
Ingredients:
- Olive oil cooking spray
- 1 lb lean Italian poultry sausage, removed from casing (or substitute ground beef/chicken/turkey)
- 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 jarred sauce)
- 1 1/4 cup ricotta cheese (or cottage cheese)
- 1 egg
- 1 tablespoon Parmesan cheese, plus extra for topping
- 1 cup shredded mozzarella cheese
- Fresh ground pepper, to taste
- Fresh basil, for garnish
Instructions:
- Spray the Instant Pot insert with olive oil spray. Sauté the poultry sausage until cooked through.
- Add the garlic and sauté for one minute, then add one portion of the zucchini and the chopped spinach. Spray lightly with olive oil and cook another minute, then add basil.
- Flatten the mixture slightly with a spatula and pour the tomato sauce over the top. Do not stir.
- Set the Instant Pot to high pressure for zero minutes (it will come to pressure and immediately count down).
- While the pot builds pressure and finishes, mix the ricotta with the egg, the tablespoon of Parmesan, and a few grinds of fresh pepper.
- After doing a quick release, open the pot and carefully layer the ricotta mixture over the sauce. Top with shredded mozzarella.
- Finish with a crisping step: place the Mealthy CrispLid on the pot and broil until the cheese is golden and bubbly (watch closely — it browns quickly). If you have a Ninja Foodi, use its broil setting. If you don’t have a CrispLid or Ninja Foodi, transfer the lasagna to an oven-safe dish and broil in your oven.
- Garnish with fresh basil and extra Parmesan, if desired. Serve and enjoy.
Where to get a Mealthy CrispLid
The CrispLid has been sold through select affiliates and will be more widely available in stores and online. If you don’t have access, the oven broil method works perfectly for finishing the cheese.
Can I make this without a CrispLid or Ninja Foodi?
Yes. After pressure cooking, transfer the lasagna to an oven-safe dish and broil until the cheese is browned, or follow a stovetop skillet version if you prefer.
Notes
Makes 4 servings; divide the pan into four equal portions. For 21 Day Fix and Weight Watchers details, see the recipe notes in the recipe card below. Feel free to leave feedback or a rating if you try the recipe — it helps others and the recipe author!
Instant Pot Zucchini Lasagna [CrispLid | Ninja Foodi Options]
Ingredients
- Olive oil cooking spray (I used EVO)
- 1 lb lean organic Italian poultry sausageremoved from casing
- 3 cloves garlicminced
- 4 cups zucchinisliced into thin half moons
- 2 cups spinachchopped
- 1 cup tomato saucehomemade or no-sugar-added jar sauce
- 1 1/4 cup ricotta cheese
- 1 egg
- 1 tablespoon Parmesan cheeseplus more for topping
- 1 cup shredded mozzarella cheese
- Fresh ground pepper
- Fresh basil
Instructions
-
Spray your Instant Pot with olive oil spray and cook turkey sausage through.
-
Add garlic and sauté for a minute, then add zucchini and spinach. Spray with additional olive oil and cook another minute, then add basil.
-
Press the vegetables and meat down and pour tomato sauce over the top. Do not stir.
-
Set the Instant Pot for zero minutes on high pressure.
-
While it cooks, mix the ricotta with the egg, Parmesan, and fresh ground pepper.
-
Quick-release pressure, layer the ricotta mixture over the sauce, and top with mozzarella.
-
Top with the CrispLid and broil until the cheese is golden. If using a Ninja Foodi, set its broil function. Otherwise transfer to an oven-safe dish and broil in the oven. (TIP: monitor closely — browning happens fast.)
-
Garnish with basil and extra Parmesan. Serve.
Notes
21 Day Fix: 2 GREEN, 1 1/2 RED, 3/4 BLUE (1 BLUE if you top with extra Parmesan) per serving.
WW: 10 points per serving (based on Italian turkey sausage, low-fat ricotta, and low-fat mozzarella). You can reduce points by using very lean turkey if desired.