Add turkey burger, onions and garlic to pressure cooker and brown. Season with a pinch of salt and pepper. Cook until meat is fully cooked. Drain and put in a large bowl. Add a jar of organic pasta sauce and mix well.
In a separate bowl mix greek yogurt, egg, parmesan cheese, Italian seasoning, 1/2 cup of the mozzarella cheese, salt, and pepper.
Next, add the onion slice to the bottom of pressure cooker. This is so your noodles won't burn.
Next, add a thin layer of the meat sauce over the sliced onions.
Start layering the noodles. You will need to break them to fit inside.
Next cover the noodles with a layer of the cheese mixture.
Add fresh spinach leaves.
Add a layer of meat sauce and repeat until gone or until layers of noodles are reached.
For the final layer end with a few spinach leaves and 1/4 cup of mozzarella cheese.
Add 1/2 cup of water in the pan at the sides of the lasagna. (Do Not pour the water directly over the noodles).
Cover with lid and set pressure cooker to 8 minutes.
Do a quick release and remove the lid.
Let sit for 10 minutes before cutting.