Turn pot on to Sauté function. Place the meat, onion, bay leaf, Italian seasoning, red pepper flakes in the Instant Pot liner. Cook until sausage is browned, stirring occasionally.
Add the garlic and cook for 1 minute, stirring frequently.
Pour in the the broth, stir. Add the diced tomatoes and tomato sauce. DO NOT stir. Add in the lasagna noodle pieces. Push under the liquid, but don't stir.
Put the lid on and turn the steam release knob to the Sealing position.
Turn off/Cancel the Sauté function. Press the Pressure Cook button set to 6 minutes.
When the cook time ends and the pot beeps, do a Quick Release of the pressure. Watch the steam... it's HOT!
Open the lid, stir the soup and separate any stuck together noodles. Remove the bay leaf. Nex, stir in the Ricotta and Mozzarella. Serve with a sprinkle of Parmesan cheese if desired.
Serve in bowls with a sprinkle of fresh parsley and Parmesan cheese.