1 1/2 lbs ground beef or Italian sausage; or 1/2 and 1/2 mixture
1 bay leaf
1 sprig fresh rosemary
1 pinch red pepper flakes
1 onion, chopped
2 tsp Italian seasoning
1 tsp basil, dried
1 tsp oregano, dried
1 tsp salt
1/2 tsp pepper
5 cloves garlic; pressed or minced
28 oz crushed tomatoes; canned, with juice
14 oz tomato sauce; canned
5 cups chicken broth; 4 cups for thicker soup
9 lasagna noodles; broken up, 2 in pieces
1 cup mozzarella cheese; shredded
1 cup parmesan cheese; grated
1 cup cottage cheese; or ricotta
10 oz spinach, frozen; chopped, thawed

Garnish:
fresh basil or parsley leaves

1. Turn pot on to Saute function. When the display reads Hot, add the meat, bay leaf, rosemary, and red pepper flakes. Cook until you can't see any pink in the meat, stirring occasionally. You shouldn't have to drain any fat if you used lean meat, but if there is too much, spoon some out.

2. Add the onion, Italian seasoning, basil, oregano, salt, and pepper. Cook for a couple of minutes, until onion starts to turn translucent, stirring occasionally.

3. Add the garlic and cook for 1 minute, stirring frequently.

4. Add the crushed tomatoes, tomato sauce, and broth. Stir well and let contents come to a simmer.

5. Add the pasta and stir well.

6. Put the lid on and turn the steam release knob to the Sealing position.

7. Turn off the Saute function.

8. Press the Pressure Cook button and set to 6 minutes.

9. When the cook time ends and the pot beeps, do a Quick Release of the pressure. Start slowly, to make sure no sauce comes out with the steam, then release steam fully.

10. When the pin in the lid drops down, open the lid. Stir the soup and separate any noodles that stuck together. Then add the parmesan and the mozzarella cheeses. Stir well and let melt. Then add the spinach and cottage cheese.

Serve in bowls with fresh basil or parsley, and extra parmesan cheese.