In a skillet, heat up olive oil. Add garlic, onion and green pepper. Saute for 3 to 4 minutes.
Add seasoning and stir in. This will activate the dried herbs and make the dish flavorful.
Add ground beef and cook, breaking apart with a wooden spoon, until done and no longer pink.
Add crushed tomatoes and stir in. Let it come to simmer. Remove from heat and set aside.
to make ricotta layer:
In a medium bowl, mix ricotta cheese with egg. Stir in both mozzarella and Parmesan. Add spinach and stir in. Set aside.
to assemble:
Make sure the stainless steel insert is in your Instant Pot. Place the trivet inside and pour 1.5 cups of water into the pot.
In a 7" springform pan, spread a thin layer of meat sauce on the bottom. Take two lasagna noodles, break into large pieces and layer over the sauce.
Spread ½ of the ricotta mixture over the noodles.
Spread ⅓ of the meat sauce over ricotta layer.
Add another layer of noodles.
Top it with ½ of the meat sauce.
Place more noodles on top of the sauce.
Spread the remaining amount of sauce over the noodles.
Top with shredded mozzarella.
Cover the pan loosely with aluminum foil.
Place the pan on the trivet in the Instant Pot.
Close the lid and set valve to sealing position.
Make sure the Instant Pot is set to cook at HIGH pressure.
Press "manual" or "pressure cook" setting. Set timer to 23 minutes. The IP will beep and start coming to pressure.
Once the timer is done, press "cancel/off" and let the pressure release naturally for at least 5 minutes. Then switch the valve to venting.
Carefully open the lid away from your face. Remove the foil and remove the springform pan from the Instant Pot.
Let the lasagna sit for 5 to 10 minutes on the counter. Run a knife around the edge of the lasagna, then remove the side of the pan.
Notes
To reheat the lasagna in the Instant Pot: If you made the lasagna the day before and stored it in the fridge overnight, you can simply reheat it in the Instant Pot. Add 1 cup of water to the Instant Pot and set the trivet inside. Place lasagna in the springform pan inside. Close the lid and set the valve to sealing position. Set timer to 5 minutes. When the timer is done, let the pressure release naturally. It takes only 5 to 7 minutes. Once it's done, let it release the pressure naturally for at least 5 minutes. Carefully remove the pan from the Instant Pot, run the knife around the lasagna and release the springform side.