Ultimate Cheese Lasagna

Zoned out on cooking after 50 years of cooking dinner until I got my electric pressure cooker, now cooking's fun again. I'm using the Instant Pot Ultra.

12 to 15 lasagna noodles, preferably no-boil noodles; see notes

8 ounces whole milk ricotta cheese

8 ounces mascarpone cheese

1 cup (2 ounces) grated Parmigiano Reggiano or Grana Padano cheese

¼ teaspoon fine sea salt

¼ teaspoon fresh ground black pepper

1 large egg, lightly beaten

½ cup fresh basil leaves, torn into small pieces

8 ounces mozzarella, shredded, 2 packed cups

5 ounces fontina cheese, thinly sliced or shredded

3 cups homemade red sauce or use one 28-ounce jar of spaghetti sauce

Directions at inspiredtaste.net

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