Step 1

Mix all ingredients listed in the "Cheese Layer" section of the ingredients list. Stir to combine and set aside.

Step 2

Brown beef until no longer pink in a pan on the stove.

Step 3

Add onion and minced garlic.

Step 4

Cook until onions are translucent.

Step 5

Layer ingredients in the following order into a 7 inch springform cake pan:

Step 6

Layer One: Cover the bottom of the assembled springform pan with about 3-4 broken no-boil noodles.

Step 7

Layer Two: Thoroughly cover the noodles with 1 cup of the pasta sauce.

Step 8

Layer Three: Spread 1/2 of the meat mixture evenly on top of the sauce layer. Press slightly.

Step 9

Layer Four: Spread 1/2 of the cheese mixture evenly on top of the meat layer. Press slightly.

Step 10

Repeat all 4 steps.

Step 11

Add a final layer of no-boil lasagna noodles. Press slightly. Cover with sauce and sprinkle 1/2 cup of mozzarella cheese on top.

Step 12

Spray a sheet of foil with nonstick spray and cover the pan.

Step 13

Add 1 1/2 cup of water to the pot.

Step 14

Place the covered lasagna pan on a trivet with handles then place it in the pot.

Step 15

Lock the lid and seal valve.

Step 16

Press the Manual button twice (to "high") and set time to 25 minutes.

Step 17

Allow natural release for 10 minutes. Then, perform a quick release.

Step 18

Open the Instant Pot and transfer the lasagna out.

Step 19

Remove foil.

Step 20

Place on baking sheet in oven on broil until cheese begins to brown. Watch it closely so it doesn't burn.

Step 21

Remove the lasagna from the oven, and let it rest on a cooling rack for 15 minutes. This will help maintain its shape when you try to remove it from the pan.

Step 22

Release the lasagna from the sides of the springform pan.

Step 23

Garnish with fresh parsley if desired. Slice and serve.