Instapot Lasagna

I did change this recipe up a bit...if you add the ricotta into the sauce in the instapot it will curdle.  To avoid this I have added an extra step that involves the oven too.  If you don't want to do my extra steps just add the ricotta into the noodle mixture, then top with the mozzarella and let it melt.

1# ground Italian sausage
1 16 0z. box of lasagna noodles, broken into 1 1/2-2" pieces
1/4 c. chopped onion
1 garlic clove, minced
1 t. fennel seeds
1 32 0z. jar pasta sauce
2 1/2 c. water or beef broth
8 oz ricotta cheese
2 c. parmesan cheese, grated
8 oz. shredded mozzarella cheese
1 c. chopped zucchini and yellow squash

Put instapot on saute ad cook onion, garlic, zucchini, yellow squash and sausage until sausage is browned and no longer pink.  Turn off instapot.  Stir in noodles, seeds, sauce, and water or broth.  Put lid onto instapot and on the manual setting cook for 6 minutes.  When it is finished, use quick release to depressurize.

Put 1/2 of the noodle mixture into a baking dish.  Cover with ricotta cheese that has been mixed with the parmesan and parsley.  Top with remaining noodles and sauce.  Sprinkle with mozzarella cheese and bake at 350 for 15-20 minutes.  Let set for 5 minutes before serving.