Insert the steam rack into the Instant Pot and add 1 1⁄2 cups water. In a medium bowl, beat the egg with the salt and pepper. Add the ricotta, Pecorino, and 1⁄2 cup of the mozzarella, and mix to combine. Fold in the spinach, parsley, and basil.
Spread 1⁄2 cup of the marinara on the bottom of a deep 8
inch round soufflé or casserole dish. Top with 2 noodles, breaking them to fit as necessary, then spread 1⁄2 cup of the marinara over the top. Dollop with one-third of the ricotta mixture and sprinkle with one-quarter of the remaining mozzarella.
Cover the dish with aluminum foil. Using another piece of foil, make a “sling” measuring about 3 inches x 20 inches. Use it to lower the pan into the pot.
Lock the lid. Press [Manual] and cook on high pressure for 10 minutes. Use the “Natural Release” method for 15 minutes, then vent any remaining steam and open the lid. Lift the lasagna from the pot and discard the foil.
If desired, preheat broiler and broil the lasagna until the cheese is golden brown, 2 to 3 minutes. Serve and Enjoy!