1. Preheat oven to 425°F.

  2. In a mixing bowl, beat egg, then add Ricotta cheese.

  3. Season with Italian seasoning, black pepper, and kosher salt.

  4. Line a 7-inch springform pan with cut-out parchment paper (optional).

  5. Break the uncooked oven-ready lasagna noodles into smaller pieces, then layer them at bottom of the pan in a single layer.

  6. Layer ⅓ portion of the spaghetti sauce on the lasagna noodles.

  7. Layer Ricotta cheese mixture on the spaghetti sauce, then add shredded mozzarella cheese on top.

  8. Repeat this layering cycle twice.

  9. Add freshly grated Parmesan cheese on the very top. Then, wrap the springform pan tightly with aluminum foil.

  10. Pour cold water in the Pot, then place a trivet. Create a sling foil, then place springform pan in Instant Pot.

  11. Close lid, then pressure cook at High Pressure for 24 minutes + 10 minutes Natural Release.

  12. Place the cooked lasagna in the oven until the cheese is browned on top (~7 - 9 mins).

  13. For easy release, use a paring knife to gently release the Lasagna from the springform pan. Serve immediately.