Using the steamer function on your Instant Pot steam your chosen vegetables. 2 minutes on the steam function is adequate as they will carry on cooking with the lasagne.
Mix together in a mixing bowl the cooked turkey, garlic, Greek yoghurt, soft cheese, cheddar cheese and basil until you have a well mixed creamy substance.
Drain the steamed vegetables, add them to your turkey mixture and put to one side.
Peel and dice your sweet potato and cook it in the air fryer for 10 minutes until it is 75% cooked.
In the bottom of the Instant Pot add 250ml of water and then place your steaming shelf on top.
In your ceramic dish (or whatever you are using for cooking your lasagne in) layer the bottom with a thin layer of tomato sauce.
Follow this with a layer of lasagne sheets making sure that they don’t overlap as it will result in crusty bits of lasagne that have not cooked properly.
Add a layer of your turkey mixture, followed by a thin layer of your sweet potatoes.
Follow this up with another layer of lasagne sheets.
Add another layer of turkey again, followed by sweet potatoes.
Add a final layer of lasagne sheets, followed by cheese sauce.
Place the ceramic dish into your Instant Pot (on top of the steaming shelf) and cook on manual for 40 minutes. Leave to rest for 10 minutes before manually releasing pressure.
Serve.