Instant Pot Lasagna

• 1 pound 90/10 lean ground beef
• 1 cup chopped red onion (from 1 onion)
• 1 tablespoon chopped garlic (from 3 garlic cloves)
• 2 teaspoons Italian seasoning
• 1 1/2 teaspoons kosher salt
• 2 1/4 cups tomato sauce (from 1 28-oz. can)
• 6 no-boil lasagna noodles (such as Ronzoni)
• 3/4 cup ricotta cheese
• 1 (12-oz.) pkg. pre-shredded part-skim mozzarella cheese

1. Grease a 7-inch springform pan with cooking spray. Cook beef in a medium nonstick skillet over medium-high, stirring occasionally, until mostly browned, about 3 minutes. Add onion and garlic to beef in skillet. Cook, stirring occasionally, until beef is cooked through and onions are soft, about 6 more minutes. Sprinkle Italian seasoning and salt over beef mixture; stir to combine. Add tomato sauce, and cook, stirring occasionally, until slightly thickened, about 5 minutes.
2. Spoon 1/3 cup of sauce mixture into bottom of prepared springform pan. Top with 2 lasagna noodles, breaking to fit into springform pan. Top noodles with 1/3 of remaining sauce. Spread 1/2 of the ricotta over sauce; sprinkle with 1 cup of the mozzarella. Repeat layers once. Top with remaining noodles, sauce, and shredded cheese.
3. Place rack in bottom of Instant Pot. Pour in 1 cup water. Place springform pan of lasagna on top of rack. Coat a piece of aluminum foil lightly with cooking spray, and place lightly on top of lasagna, sprayed side down. Place lid on Instant Pot; set to cook on high pressure for 12 minutes.

lean ground beef, red onion, garlic, italian seasoning, kosher salt, tomato sauce, lasagna noodles, ricotta cheese, mozzarella cheese

Taken from www.myrecipes.com/recipe/instant-pot-lasagna (may not work)