1. In mixing bowl, mix large egg, Ricotta, Italian seasoning, salt and pepper
2. In 7 inch pan with removable bottom (add aluminium foil on the bottom), break uncooked oven-ready lasagna noodles into smaller pieces, then layer them at bottom of the pan in a single layer. Layer ⅓ portion of the meat sauce on the lasagna noodles. Layer 1/2 Ricotta cheese mixture on the meat sauce, then add 1/3 shredded mozzarella cheese on top. Repeat this layering cycle plus add the spinach. Layer one more row of noodles, sauce and the Mozzarella. Add the Parmesan
3. Place pan on trivet, add a sling foil to help remove the pan. Pour 1 cup cold water, then place the trivet in Instßant Pot. Close lid, then pressure cook at High Pressure for 24 minutes + 10 minutes Natural Release.
4. Preheat oven to 425°F when Instant Pot is natural releasing. Place the cooked lasagna in oven until the cheese is browned on top (~7 – 9 mins).