Brown ground beef with onion, garlic and seasonings; drain any fat.
Stir in the marinara sauce and heat through.
Stir together the ricotta cheese with the egg and Parmesan and set aside.
Spray the inside of the cheesecake pan with nonstick spray
Wrap the bottom the the pan with a sheet of foil.
Place the steamer trivet for the cooker in the bottom and add 1-1/2 cups water.
In the bottom of the pan put an initial layer of 1/2 cup meat sauce.
Bottom layer: top the sauce with no-bake pasta sheets, breaking pieces like crackers if needed to fit; top this with one cup of meat sauce, half of the ricotta mixture, and a half cup of mozzarella cheese.
Center layer: top the cheese with another layer of no-bake lasagna sheets as before, topping that with another cup of meat sauce, the remaining ricotta mixture and another half cup of mozzarella.
Top layer: place more no-bake lasagna sheets on top of the cheese and press down lightly. Top that with the remaining meat sauce, 1/4 cup of mozzarella and 1/4 cup Parmesan cheese.
Cover the top of the pan with nonstick foil, making sure the dull side is facing down on the cheese.
Place pan in the cooker and secure the top, setting the valve to seal.
Set to manual setting for 25 minutes.
When complete, carefully knock open the valve (I use a wooden spoon) and let the steam release.
Remove the pan carefully. If you like, you can broil the top for a minute to brown the cheese.
After that, let the lasagna set up for at least 20 minutes, then remove from pan (with the push up bottom, run a knife around the inside edge, set that on a can, and lower the pan off the lasagne, putting the lasagna on a serving plate keeping the plate underneath).