Sauté the aromatics and meat: Set the Instant Pot to Sauté (Normal). Add a drizzle of olive oil, then the diced onion. Cook 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant. Add the ground beef/sausage and cook, breaking it up, until browned. Drain excess fat if needed.

Season well: Stir in 1–2 teaspoons Italian seasoning, a pinch of red pepper flakes (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix to coat the meat.

Deglaze: Pour in 1/2 cup broth and scrape the bottom of the pot with a wooden spoon to release any browned bits. This prevents the burn notice.

Add liquids and tomatoes: Stir in the crushed tomatoes, tomato sauce, and the remaining broth. Add a bay leaf if you like. Do not add the dairy yet.

Add the noodles: Break lasagna noodles into 1–2 inch pieces and add them on top. Gently press them into the liquid so they’re submerged, but do not stir vigorously.

Pressure cook: Seal the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes. (For thicker, sturdier noodles, 5 minutes is fine.)

Quick release: When the timer ends, do a quick release. Open the lid and give the soup a gentle stir. Remove the bay leaf.

Make the cheesy topping: In a small bowl, mix 1 cup ricotta, 1/2 cup shredded mozzarella, and 1/4 cup Parmesan. Season with a pinch of salt and pepper. This becomes your “cheesy dollop.”

Finish and taste: If the soup is too thick, add a splash of broth. If it’s too thin, let it sit on Keep Warm for a few minutes; the noodles will absorb more liquid. Taste and adjust seasoning.

Serve: Ladle into bowls and top each serving with a spoonful of the ricotta mixture. Sprinkle with extra mozzarella or Parmesan and a little fresh basil or parsley.