Blend the tomatoes with their juice in a blender or food processor until they reach a desired consistency. I like to blend them until smooth, but you can also pulse them a few times until no large chunks remain.

Using the sauté setting on the Instant Pot, heat the oil until rippling. Add the onion and ½ teaspoon salt and cook, stirring often, until the onion is softened and translucent, about 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat (removing sausage from casing, if using links) and cook, breaking apart the meat, until it is lightly browned and no longer pink, 5 to 6 minutes.

Turn off the heat. Then scatter the pasta over the meat and pour in the blended tomatoes and tomato sauce over the pasta. Sprinkle the dried basil and oregano on top. Don't stir, but if there are noodles popping up press them down, make sure they are completely covered by the liquid.

Secure the lid of the Instant Pot, set the valve to seal, and select “manual” or “pressure cook” and cook on HIGH pressure 1 to 2 minutes, depending on the brand of pasta and the texture you prefer (see note).

Let the pressure release naturally for 6 minutes and then quick release the remaining pressure. If the pot starts to splatter when doing the quick release, cover with a dishtowel.

Open the lid and stir in ½ cup of mozzarella cheese and ¼ cup of Parmesan cheese. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and Parmesan. Cover with the lid and let it sit for about 10 minutes or until cheese is melted. Taste and add additional salt and freshly ground black pepper to taste.

Serve the lasagna immediately with fresh chopped basil, and additional Parmesan, if desired.