In a medium bowl mix, all the ingredients in the cheese layer together until well combined and set aside.

In a medium skillet or non-stick frypan over medium heat, brown the ground beef until it is no longer pink.

Add the chopped onions and continue to cook until the onions are softened, about 3-4 minutes. Then add the garlic and cook an additional 1-2 minutes until fragrant. Remove from the heat and set aside.

In a 7-inch springform pan, begin to layer your lasagna.

1. Cover the bottom of the assembled pan with 4 broken no-boil noodles.

2. Next, completely cover the noodles with 3/4 cup of the marinara sauce.

3. Spread ½ the meat mixture over the sauce and press down slightly to compress the ingredients.

4. Next, spread ½ the cheese mixture evenly over the meat, pressing it down gently to compress the ingredients in the pan. 

Repeat all 4 steps again.

Cover the top with 1 cup of mozzarella cheese and ½ cup of parmesan.

Spray a sheet of aluminum foil with non-stick cooking spray and cover the pan with the foil.

Add 1 ½ cups water to the Instant Pot.

Place the covered lasagna pan on a trivet with handles, then place it in the instant pot.

Lock the lid and set the release valve to seal.

Select manual on your instant pot control panel and set the time for 25 minutes.

Allow the instant pot to natural release for 10 minutes, then quick release any remaining pressure.

Open the instant pot and remove the lasagna pan, place on a baking sheet and remove the foil.

Broil in the oven for a few minutes until the cheese on top begins to brown. Watch it closely so as not to allow it to burn.

Remove the pan from the oven and let rest for about 15 minutes. This will help the lasagna to set and hold its form when you remove the springform ring.

Run a knife around the outside of the lasagna to loosen the lasagna from the pan. Release the springform ring and remove it.

Slice and serve with remaining marinara sauce poured over top.