Prepare the Meat Sauce: Set the Duo Crisp on sauté mode. Brown the ground beef and Italian sausage together, breaking them apart as they cook. Add the chopped onion and garlic, and cook until softened. Pour in the marinara sauce and water, then simmer for 5 minutes. Season with salt and pepper, then turn off the sauté mode.
Mix the Ricotta Layer: In a medium bowl, combine the ricotta cheese, egg, parsley, and basil. Add salt and pepper to taste.
Layer the Lasagna: Begin layering in the Duo Crisp pot. Start with a thin layer of meat sauce at the bottom. Add three lasagna sheets, followed by half of the ricotta mixture, a third of the mozzarella, and some Parmesan. Repeat this process until all ingredients are layered, finishing with the remaining sauce and cheeses on top.
Pressure Cook: Cover with the Duo Crisp pressure cooker lid. Set the Duo Crisp to pressure cook for 20 minutes on high. Once done, allow a 10-minute natural release, then quick release the remaining pressure.
Crisp the Top: After the pressure is released, remove the pressure lid and switch to the air fry lid. Set to Air Crisp at 400°F for 5-8 minutes to brown the cheese on top.
Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing and serving.
