Who says you can’t have lasagna on a keto diet? Say goodbye to carb-heavy pasta and hello to tender, flavorful layers of eggplant! This Instant Pot Turkey Keto Lasagna is a game-changer, delivering all the rich, cheesy goodness you crave without the guilt. We’re talking savory ground turkey, a creamy spinach and cottage cheese filling, and juicy tomatoes, all layered between delicate eggplant slices. Best of all, it comes together in just 25 minutes, making it the perfect weeknight comfort meal. Get ready to fall in love with lasagna all over again!
Ingredients
• 1 lb / 450g ground turkey
• 2 cups / 450g cottage cheese
• 1 cup / 240ml heavy cream
• 1 ½ cups / 170g shredded mozzarella cheese
• 2 cups / 60g fresh spinach, finely chopped
• 1 small eggplant, sliced lengthwise into ¼-inch / 6mm planks
• 1 cup / 150g cherry tomatoes, chopped
• 3 tbsp / 42g butter
• Spices
• 1 tsp / 5g Italian seasoning
• 1 tsp / 5g salt
Instructions
1. Directions
2. In a medium bowl, thoroughly combine the finely chopped spinach, cottage cheese, and mozzarella cheese. Set this mixture aside.
3. Select the ‘Sauté’ function on your Instant Pot. Once hot, melt the butter in the inner pot and add the chopped cherry tomatoes. Season with a pinch of salt and cook until they break down and become tender. Press ‘Cancel’ and transfer the cooked tomatoes to a separate bowl.
4. Add the ground turkey to the now-empty inner pot and return to ‘Sauté’ mode. Cook the turkey, breaking it apart with a spoon, until it is fully browned. Drain any excess fat and press ‘Cancel’.
5. To assemble, lightly grease a small, oven-safe pan that fits inside your Instant Pot. Create the first layer with eggplant slices, followed by a layer of the cooked ground turkey, and then a layer of the spinach-cheese mixture.
6. Repeat with another layer of eggplant, the remaining turkey, and the remaining cheese mixture. Top everything with the sautéed tomatoes and sprinkle with Italian seasoning and the rest of the salt. Loosely cover the pan with aluminum foil.
7. Pour 1 cup of water into the bottom of the Instant Pot liner. Place the steam trivet inside and carefully set your lasagna pan on top of it.
8. Secure the Instant Pot lid, turn the steam release handle to the ‘Sealing’ position, and select the ‘Manual’ or ‘Pressure Cook’ button. Set the timer for 15 minutes on high pressure.
9. Once the cooking cycle is complete, perform a quick pressure release by carefully turning the handle to ‘Venting’. Once the pin drops, open the lid.
10. Remove the pan from the Instant Pot and let it cool for 5-10 minutes to set. Drizzle with heavy cream and serve immediately.
Nutritional Information
• Per Serving: Calories 436 | Total Fats: 23.9g | Net Carbs: 7.6g | Protein: 43.5g | Fiber: 3.9g
Pro Tips
• For a less watery lasagna, slice the eggplant, sprinkle with salt, and let it sit for 20-30 minutes. Pat dry with a paper towel before layering to draw out excess moisture.
• Allow the lasagna to rest for 5-10 minutes after removing it from the Instant Pot. This helps it set and makes for cleaner slices.
• For a golden, bubbly top, place the cooked lasagna under your oven’s broiler for 2-3 minutes before serving. Ensure your pan is broiler-safe.
• Feel free to swap the cottage cheese with full-fat ricotta for a more traditional lasagna texture and flavor.
FAQ
Q: How do I stop my eggplant lasagna from being watery
A: To prevent a watery lasagna, you should ‘sweat’ the eggplant first. Slice the eggplant, sprinkle the planks with salt, and let them rest for 20-30 minutes. This process draws out excess moisture. Be sure to pat the slices dry with a paper towel before you start layering.
Q: Can I use a different meat besides ground turkey
A: Yes, this recipe is versatile. You can easily substitute the ground turkey with ground beef, ground chicken, or even spicy Italian sausage for a different flavor. Just remember to drain any excess fat after browning the meat.
Q: Is there a substitute for cottage cheese in this recipe
A: Absolutely. For a more traditional lasagna texture and flavor, you can replace the cottage cheese with an equal amount of full-fat ricotta cheese. This is a simple one-to-one swap.
Q: How can I get a golden bubbly top on my lasagna
A: For a classic golden, bubbly cheese topping, place the finished lasagna under your oven’s broiler for 2-3 minutes after it comes out of the Instant Pot. Just make sure the pan you used is broiler-safe before doing so.
