Lasagna

(Total Time: 60 MIN| Serves: 6)

Ingredients:
2 medium Zucchini
1 medium Eggplant
2 tbsp. Olive Oil
3 tsp Salt
16 oz. Marinara Sauce
1 medium Red Onion (diced)
1 Red Bell Pepper (diced)
16 oz. Cottage Cheese
2 large Eggs
8 oz. Mozzarella (shredded)
1 cup Parmesan cheese (grated)
1 tbsp. Basil (chopped)

Directions:

  1. Cut the zucchini and eggplant into ΒΌ inch slices lengthwise. Lay on a kitchen towel and sprinkle with salt, and cover with another kitchen towel. Set aside for 15 minutes, and then pat dry.
  2. Set the oven to broil at 500 degrees F. Place zucchini and eggplant on a baking sheet in single layer, and lightly brush them with olive oil. Broil for 8 minutes on the top rack, then flip them and broil for another 8 minutes.
  3. In a bowl whisk two eggs and add to the cottage cheese. Mix well to combine.
  4. Lightly brush the Instant Pot insert with olive oil and spread one-third of marinara sauce on the bottom.
  5. Place a layer of eggplant slices in the Instant Pot. Spread half of the cottage cheese mixture over it, then half of bell peppers and onions. Then place a third of mozzarella.
  6. Layer the zucchini slices, and spread over them one-third of the marinara sauce, followed by the rest of bell peppers and onions, and the third of mozzarella.
  7. Layer the eggplant slices, and spread over them the last third of marinara sauce followed by mozzarella. Sprinkle with half of the cup parmesan.
  8. Place and lock the lid and manually set the cooking time to 20 minutes at high pressure.
  9. When done quick release the pressure. Serve sprinkled with parmesan and chopped basil.

(Calories: 273 | Total Fats: 12g | Net Carbs: 12g | Proteins: 23g |Fibers: 6g)