Method:

• 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).
• Slice into quarters and serve.