Take a multi-cooker on, turn the switch on, and select the saute function. Stream some olive oil to it with salt and ground beef. Break the meat apart with a wooden spoon and saute it until it takes brown color. Take out the beef and keep in a bowl and for further use, wash a pot.

Take the pot and stream 1 ½ cup of water and allow it to heat up with the metal trivet inside.

Afterward, get 6 inches wide springform pan and grease it and keep the lasagna sheets at the bottom. Pour one-third of the tomato sauce on the top and add one-third of the beef and one-third of the spinach—Mix ½ of the cheese on it with 1/2 of the goat cheese. By using half of the goat cheese, add the layers. Top it with the leftover mozzarella and goat cheese after all the layers are arranged.

Use an aluminium foil and wrap the pan gently and lower it on a trivet. Lock up the lid. Set 20 minutes timer and choose the high pressure. Allow the pressure to build up for 15-20 minutes. Now follow the manufacturer’s instructions and release the pressure naturally after 10-40 minutes.

Take out the lid after unlocking it.

Heat the oven’s broiler and arrange the heat rack just 6 inches away from the heat flame.

Keep the springform sheet in the oven and keep grilling it until the cheese turns brown.