Press the “Sauté” button and wait for the display to say HOT. Add the oil and the onions. Cook until softened, about 3 minutes, stirring occasionally to keep them from burning.
Add the garlic, stir for one minute. Add the ground beef and Italian sausage. Stir and cook until thoroughly cooked.
Remove the meat and drain. Place in a large bowl and stir in the Italian parsley. Set aside.
Mix the ricotta, egg, salt, pepper, and parsley together in a medium sized bowl.
Stir in the Parmesan and mozzarella cheese. Set aside.
Break apart noodles and lay them across the bottom of the pan.
Pour 1 cup of sauce over the noodles, spread to cover.
Spread half of the meat filling over the sauce.
Spread half of the cheese filling over the meat.
Add a second layer of noodles.
Spread 1 cup of sauce over the noodles.
Add a second layer of the remaining beef filling, then a second layer of the remaining cheese filling.
Add and additional layer of noodles, top with .5 cup of sauce, and .5 cup of mozzarella cheese.
Pour 1.5 cups of water into the liner of your pressure cooker and add the steamer rack.
Carefully place the lasagna on top of the rack. Secure the lid and check to make sure the knob is in the “Sealing” position.
Press the “Manual” button and use the + and – buttons to set the time for 24 minutes on High Pressure.
When the pressure cooker beeps, allow the pressure to release naturally for 15 minutes. Release any remaining pressure by turning the knob to “Venting”.
Carefully remove the pan from the liner. I used a dish towel, but oven mitts would be thicker.
Place the pan on a baking sheet and broil until the cheese is bubbly and golden brown.
Remove the pan from the oven and allow to rest for 10 minutes.
Release the lever on the pan and remove the ring. You may need to run a knife along the edge to separate the cheese from the sides of the pan. Carefully slide the lasagna onto a large plate. Slice and serve.