Instructions

• In a medium bowl, combine 1 cup ricotta cheese, 1 large egg, 1/2 cup shredded mozzarella, 1/2 cup grated Parmesan, 1 teaspoon dried basil, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon Italian seasoning, 1/4 teaspoon red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir until evenly mixed and set aside.
• Press the Sauté button on the Instant Pot. When the display reads "Hot," add 1 tablespoon olive oil to the inner pot.
• Add 1 pound ground beef (or ground chicken or Italian sausage). Cook unmoved for 1–2 minutes, then break the meat up with a wooden spoon and cook until no longer pink.
• Add 1 small diced onion, 1 tablespoon minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper to the meat. Sauté, stirring occasionally, for 1–2 minutes until the onion is soft. Transfer the cooked meat mixture to a bowl and set aside.
• Pour 1 1/2 cups water into the inner pot and use a spatula to scrape and loosen any browned bits from the bottom (deglaze). Turn the Instant Pot off.
• Prepare a 7x3-inch springform pan or a push pan. Start assembling the lasagna in this order: a. First layer: break about 3–4 no-boil lasagna noodles as needed to cover the bottom of the pan. b. Second layer: spread about 3/4–1 cup of the 24-oz pasta sauce over the noodles, smoothing with the back of a spoon so the noodles are well covered. c. Third layer: spread half of the meat mixture evenly over the sauce. Press slightly. d. Fourth layer: spread half of the ricotta cheese mixture evenly over the meat. Press slightly.
• Repeat step 6 (first through fourth layers) using more noodles, about 3/4–1 cup sauce, the remaining meat mixture, and the remaining ricotta cheese mixture.
• Add a final layer of no-boil lasagna noodles to cover the top. Press slightly, spoon remaining pasta sauce over the noodles to cover, and sprinkle 1/2 cup shredded mozzarella cheese evenly on top.
• Spray a sheet of aluminum foil with nonstick spray and cover the pan with the foil so it does not touch the cheese (aim for the foil to be about 1 inch above the top layer).
• Confirm the inner pot contains the 1 1/2 cups of water you added when deglazing. If you removed it earlier, add 1 1/2 cups water to the inner pot now.
• Place the covered lasagna pan on a trivet with handles and lower the trivet into the Instant Pot.
• Close and lock the lid. Set the steam valve to Sealing. Press Pressure Cook or Manual and set the cook time to 22 minutes.
• When the cooking cycle ends, allow a 15-minute natural pressure release. After 15 minutes, carefully turn the steam valve to Venting to release any remaining pressure, then open the lid.
• Using oven mitts, transfer the lasagna pan to a cooling rack.
• Preheat the oven broiler to 450°F and place a rack in the middle of the oven. Remove the foil from the lasagna, sprinkle the remaining 1/2 cup shredded mozzarella over the top, and, wearing oven mitts, place the pan under the broiler. Broil just a few minutes until the cheese is bubbly and golden brown—watch closely to avoid burning.
• Remove the lasagna from the oven and let it rest on the cooling rack for 10–15 minutes to help it set.
• Release the lasagna from the springform pan and slide it onto a serving plate. If using a push pan, wear oven mitts, place the pan on a large can, press the sides of the pan to release the bottom so the lasagna rests on the can, and quickly slide a plate under the lasagna.
• Slice and serve.