Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. In a bowl combine ground beef, red pepper flakes, tomato sauce, Parmesan cheese #1, Italian seasoning, garlic powder, and nutmeg.
3. In a large skillet over medium heat, heat coconut oil.
4. Slice zucchini lengthwise like lasagna noodles.
5. Add zucchini slices to pan and sprinkle with salt and pepper, working in batches to not crowd the pan. Allow the zucchini to cook for 2-3 minutes on each side, until it just begins to soften.
6. Remove from pan and continue the process until all zucchini "noodles" are cooked.
7. In a separate bowl, mix together ricotta, egg and Parmesan cheese #2.
8. Now, you are ready to assemble your lasagna. Layer in this order: zucchini noodles, ricotta cheese mixture and sauce. Repeat layers (if possible) until lasagna is fully assembled ending with sauce. Use 1 springform pan per 4 servings.
9. Top with mozzarella cheese.
10. Add the trivet and minimum amount of water needed for your Instant Pot (1- 1.5 cups).
11. Place foil-covered pan on trivet, creating a foil sling, if necessary.
12. Lock lid into place and seal steam nozzle.
13. Cook on high pressure for 20 minutes.
14. Naturally release pressure for 10 minutes, then quick release any remaining pressure.
15. Broil for a few minutes to brown cheese, if desired.