Set the instant pot to sauté.

Add the ground beef, 1/2 teaspoon House Seasoning Blend and 1/2 teaspoon Italian Seasoning Blend.

Cook the meat until no longer pink, breaking it up into crumbles as it cooks.

Drain excess fat from the beef.

Add marinara sauce and cook for 1 minute.

Remove the mixture from the Instant Pot.

In a bowl, combine the ricotta cheese, 1 teaspoon Italian Seasoning Blend, 1 teaspoon House Seasoning Blend, egg and 1/4 cup grated parmesan cheese; Stir until combined.

Spray the inside of a spring form pan with non stick cooking spray.

Cover the bottom of the pan with lasagna noodles. You will need to break up the noodles so they fit.

Spoon a 1/3 of meat sauce onto the noodles, top with 1/3 of the ricotta cheese mixture and add 1/4 cup of mozzarella cheese.

Repeat these layers 2 more times for a total of three layers.

Top with remaining mozzarella cheese and parmesan cheese.

Wrap the spring form pan in aluminum foil.

Place the trivet in the Instant Pot and add 1 cup of water.

Place the pan on the trivet and close the Instant Pot.

Cook on high pressure for 25-30 minutes (see note). Allow pressure to naturally release for 10 minutes, then manually release the remaining pressure.

While the pressure is releasing, preheat the oven broiler.

Remove the pan from the Instant Pot, remove foil covering and broil for 5-7 minutes, or until cheese is golden and melted.

Allow lasagna to rest for 10 minutes.

To serve the lasagna, run a knife around the edge of the pan. Set the spring form pan on a large jar, release the spring and allow the sides of the pan to release.