Step 1

Select sauté on the pressure cooker and add oil.  When hot, add sausage.  Brown and crumble the meat until it’s cooked through.  Remove to a plate lined with paper towels to absorb the extra grease.

Step 2

In a medium bowl, stir together ricotta, 1 cup mozzarella cheese, parmesan cheese, egg, salt, pepper, and basil.

Step 3

Lightly spray a 7 – 8 inch pushpan, cake pan, or springform pan with nonstick cooking spray.  Spread about ½ cup sauce in the bottom of the pan.  Top with a layer of noodles (break the noodles to fit).  Spread a third of the ricotta mixture over the noodles; sprinkle with a third of the sausage.  Repeat the layers two more times, ending with a layer of sauce.  (From bottom to top, you should have: sauce, noodles, cheese, sausage, sauce, noodles, cheese, sausage, sauce, noodles, cheese, sausage, and then any remaining sauce.)

Step 4

Add 1 cup of water to the pressure cooker pot and plate trivet inside.  Place the lasagna on the trivet using a silicone or tinfoil sling for easier removal.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 25 minutes.

Step 5

When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.

Step 6

Carefully remove the hot lasagna.  Top with remaining ½ cup of mozzarella cheese.  Place under the oven broiler to brown the cheese.  May also use an air fryer lid if available.  Allow the lasagna to rest and cool for 15 – 20 minutes before serving.