Ingredients :

• Whole Milk Ricotta — This is the backbone of the cheese filling. Use whole milk ricotta, not low-fat—the 0% version gives a grainy, dry texture that doesn’t melt properly under heat. Supermarket brands work great, no need to visit a specialty deli.
• Shredded Mozzarella — It plays two roles: it goes into the filling to bind it, and it covers the top to form the crust under the broiler. Have a bit more on hand than you think you’ll need—we always run short when covering the top.
• No-Boil Lasagna Noodles — Non-negotiable for this recipe. Traditional noodles are too thick and cook poorly under pressure. ‘Oven-ready’ or ‘no-boil’ noodles are designed to absorb liquids directly—which is exactly what happens in the Instant Pot. Break them without hesitation to fit them into the pan.
• Jarred Marinara Sauce — A good jar really makes the difference here. Avoid ‘light’ versions which often taste flat. Barilla, Mutti, or any Italian brand you can find—the tomato-herb balance is important since it flavors the entire lasagna during pressure cooking.