1/2lblasagna noodlesOR 1 whole box oven ready noodles, with or without ribbons
28ozpetite diced tomatoes1 can, drained
1 1/2tspdried basil leaves
1/4tspground black pepper
2tspparsleyminced, or 1 Tbsp parsley flakes
Turn on Instant Pot to sauté mode, high for 15 minutes. Add the pork, beef, and onions to the pot to sauté until pink is gone. Drain excess fat.
While sautéing, fill a 9x13 casserole dish with boiling hot water. One at a time, add the lasagna noodles to the dish. Set aside. *If you add water to a dish with the noodles already in it, you will end up with noodles stuck to one another.
To the Instant Pot, stir in next 7 ingredients. Pressure cook for 5 minutes on high and allow to naturally release for 5 minutes before releasing the pressure the rest of the way. Remove the meat sauce from the instant pot and give a good rinse. Fill the bottom of the instant pot with 1-1/2 cups water and the trivet.
In medium bowl, blend ricotta, egg, parsley, and salt.
Spoon 1/2 cup of meat sauce into the bottom of the springform pan. Start the layering process with one-third each lasagna, meat sauce, ricotta mixture, Mozzarella cheese, and Parmesan cheese. Repeat layers two more times. Cut the lasagna noodles with scissors to fit the pan as desired.
Wrap the bottom of the spring form pan with aluminum foil to prevent liquid from going in or out of the dish. Set on the trivet in the Instant Pot. Bake on manual High pressure for 25 minutes.
Remove from the Instant Pot and broil in the oven until the top becomes golden brown. Allow to sit for 15 minutes. This helps everything hold together. Use a knife to run along the edge of the springform pan, open and slice with a sharp knife like a pie, after the 15 minutes. Top with fresh parsley and serve.
To store, it is best to remove the finished dish and store leftovers in a separate container with a lid in the refrigerator for up to 4 days. You can also freeze leftover lasagna by wrapping the cooled dish in plastic wrap and then placing inside a plastic zipper freezer bag or freezer container. You can freeze this lasagna for up to 3 months.