Craving that soul-warming, cheesy goodness of a classic lasagna but want to keep things light and healthy? You’ve come to the right place! This Instant Pot Veggie Lasagna swaps traditional pasta for tender, roasted slices of zucchini and eggplant, creating a gluten-free and low-carb masterpiece that doesn’t skimp on flavor. We’re layering these veggie ‘noodles’ with a rich marinara, a creamy cottage cheese filling, and heaps of mozzarella and Parmesan. The best part? The Instant Pot does most of the work, making this a perfect weeknight comfort meal without the fuss.
Ingredients
• 2 medium Zucchini
• 1 medium Eggplant
• 2 tbsp / 30 ml Olive Oil
• 3 tsp / 15 g Salt
• 16 oz / 450 g Marinara Sauce
• 1 medium Red Onion, diced
• 1 Red Bell Pepper, diced
• 16 oz / 450 g Cottage Cheese
• 2 large Eggs
• 8 oz / 225 g Mozzarella, shredded
• 1 cup / 100 g Parmesan cheese, grated
• 1 tbsp / 4 g Basil, freshly chopped
Instructions
1. Directions
2. Prep the Veggie ‘Noodles’: Slice the zucchini and eggplant lengthwise into ¼-inch thick planks. Lay them in a single layer on a kitchen towel, sprinkle generously with salt, and cover with another towel. Let this sit for 15 minutes to draw out excess water, then pat them completely dry.2. Broil for Flavor: Set your oven to broil at 500°F (260°C). Arrange the dried vegetable slices on a baking sheet, lightly brush with olive oil, and broil on the top rack for 8 minutes. Carefully flip the slices and broil for another 8 minutes until tender and slightly charred.3. Create the Cheese Filling: In a medium bowl, whisk the two eggs, then stir in the cottage cheese until well combined.4. Begin Assembly: Lightly brush the inside of your Instant Pot insert with olive oil. Spread one-third of the marinara sauce on the bottom to prevent sticking.5. First Layer: Arrange a layer of broiled eggplant slices. Top with half of the cottage cheese mixture, half of the diced bell peppers and onions, and one-third of the shredded mozzarella.6. Second Layer: Place a layer of zucchini slices. Spread another third of the marinara sauce over them, followed by the remaining bell peppers, onions, and another third of the mozzarella.7. Final Layer: Add the last of the eggplant slices. Top with the remaining marinara sauce and mozzarella. Finish with a sprinkle of half the Parmesan cheese.8. Pressure Cook: Lock the Instant Pot lid and set the valve to ‘Sealing’. Manually set the cooking time to 20 minutes at High Pressure.9. Release and Serve: When the timer finishes, perform a quick pressure release. Carefully open the lid. Let the lasagna rest for 5-10 minutes to set. Serve hot, garnished with the remaining Parmesan and fresh basil.
Nutritional Information
• Nutrition Facts
• Calories: 273
• Total Fat: 12g
• Net Carbs: 12g
• Protein: 23g
• Fiber: 6g
Pro Tips
• Don’t skip salting and broiling the vegetables. This two-step process is essential for removing excess moisture, preventing a watery lasagna, and adding a delicious roasted depth of flavor.
• For a more traditional texture, feel free to substitute the cottage cheese with an equal amount of whole-milk ricotta cheese.
• Let it rest! After cooking, allow the lasagna to sit in the pot with the lid off for at least 10 minutes. This helps it set, making it much easier to slice and serve cleanly.
FAQ
Q: Why is my veggie lasagna watery
A: A watery result is typically due to excess moisture from the zucchini and eggplant. It is essential to follow the steps of salting and then broiling the vegetable slices. This process draws out water and ensures a firm, flavorful lasagna rather than a soggy one.
Q: Can I use ricotta instead of cottage cheese
A: Yes, absolutely. For a more traditional lasagna texture and flavor, you can substitute the cottage cheese with an equal amount of whole-milk ricotta cheese in the filling.
Q: Is this veggie lasagna gluten-free
A: Yes, this recipe is completely gluten-free. By using slices of zucchini and eggplant instead of traditional pasta noodles, you get all the layered goodness of lasagna without any gluten.
Q: Do I have to broil the vegetables first
A: Yes, this is a crucial step you shouldn’t skip. Broiling the salted vegetables not only removes excess water to prevent a watery lasagna but also deepens their flavor, giving the final dish a delicious, roasted character.
