Instant Pot Instructions:

1. Brown the ground beef and the Italian sausage together and drain off excess grease. I did this step on my stove top but you can also use the sauté setting of your Instant Pot to brown the meat. 
2. You’ll need a deep pot-in-pot dish for this recipe. I used a Fat Daddios 7 inch by 4 inch pan*. Another choice is to use the 3 quart Instant Pot liner inside the 6 or 8 quart Instant Pot liner.  Spread a few spoonfuls of pasta sauce into the bottom of the dish. Mix the ricotta cheese and the egg together until smooth.
3. Begin layering the ingredients as follows: 2 lasagna noodles (break in half to fit), ⅓ of the pasta sauce, ⅓ of the meat, ⅓ of the pepperoni, ⅓ of the ricotta, ⅓ of the parmesan and ⅓ of the mozzarella. Repeat two more times. 
4. Cover the pan with foil. Pour 1 ½ cups water into bottom of Instant Pot. Place the lasagna dish on top of a sling/trivet. Lower the dish into the Instant Pot. 
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When time is up let pot sit for at least 10 minutes and then move valve to venting and release any remaining pressure. 
6. Remove the lasagna dish and remove the foil. Let sit for a few minutes before slicing and eating. 

Slow Cooker Instructions:

1. Brown the ground beef and the Italian sausage together and drain off excess grease.
2. Spread a few spoonfuls of pasta sauce into the bottom of slow cooker. Mix the ricotta cheese and the egg together until smooth.
3. Begin layering the ingredients as follows: 3 lasagna noodles (break to fit), ½ of the pasta sauce, ½ of the meat, ½ of the pepperoni, ½ of the ricotta, ½ of the parmesan and ½ of the mozzarella. Repeat one more time. 
4. Cover and cook on LOW for about 4-6 hours or HIGH for 2-3 hours. 
5. Unplug the slow cooker and let it sit 10 minutes before serving.