Instant Pot® Keto Bone Broth Lasagna

Casey Thaler, NASM-CPT, FNS Recipes
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INSTANT POT® KETO BONE BROTH LASAGNA

Dairy-Free, Gluten-Free, Keto-Friendly

Serves about 3 people

INGREDIENTS
1 pound grass-fed beef
1/2 cup bone broth
1 can tomato paste
5 zucchini, cut
1 teaspoon cilantro
2 tablespoons coconut oil
1 can peeled tomatoes with sauce
1 teaspoon red pepper flakes
1 can tomato sauce
1 teaspoon basil
*Add your favorite vegetables, herbs, and spices

INSTANT POT® RECIPE
1. Pour all ingredients into the inner pot of the Instant Pot®.

2. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot® to 5 minutes on high pressure, and let cook.

3. Once cooked, let the pressure naturally disperse from the Instant Pot® for about 10 minutes, then carefully switch the pressure release to Venting.

4. Open the Instant Pot®, serve, and enjoy!

TRADITIONAL RECIPE
1. In a large pot, cook beef until done. Drain the meat, then add all tomato ingredients, bone broth, red pepper flakes, and basil. Let simmer over low heat.

2. Preheat oven to 350 degrees. Smear the coconut oil on the bottom of a pan, followed by a layer of zucchini. Add a layer of meat, then repeat with another layer of zucchini, finishing with a layer of tomato mixture.

3. Place in oven, and cook for 30-45 minutes, or until done.

BONE BROTH LASAGNA

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Servings 3

Ingredients
  

  • 1 pound grass-fed beef
  • 1/2 cup bone broth
  • 1 can tomato paste
  • 5 zucchini cut
  • 1 teaspoon cilantro
  • 2 tablespoons coconut oil
  • 1 can peeled tomatoes with sauce
  • 1 teaspoon red pepper flakes
  • 1 can tomato sauce
  • 1 teaspoon basil
  • Add your favorite vegetables, herbs, and spices

Instructions
 

  • In a large pot, cook beef until done. Drain the meat, then add all tomato ingredients, bone broth, red pepper flakes, and basil. Let simmer over low heat.
  • Preheat oven to 350 degrees. Smear the coconut oil on the bottom of a pan, followed by a layer of zucchini. Add a layer of meat, then repeat with another layer of zucchini, finishing with a layer of tomato mixture.
  • Place in oven, and cook for 30-45 minutes, or until done.
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