Instant Pot Instructions: 

1. Heat a pan over medium high heat and add in the ground beef. Break it up. Add in the onions. Brown for about 5 minutes. Add in the garlic and saute for 30 seconds. Turn off the heat. Stir in 1 tsp kosher salt, Italian seasoning, oregano, thyme, paprika, tomato sauce and water. Set aside. 
2. In a medium bowl stir together ricotta, egg, Tabasco and ¼ tsp salt. 
3. Pour 1 ½ cups water in the bottom of your Instant Pot. 
4. Use a pot-in-pot dish to layer the lasagna. I used a 7 inch by 4 inch pan*. Spread a thin layer of the meat sauce in bottom of dish. Layer 2 lasagna noodles, sliced mozzarella, 1/3 of the ricotta mixture, 1/3 of meat sauce. Repeat 2 more times. Lay any remaining mozzarella on top and sprinkle parmesan on top. Cover the dish with foil. 
5. Place the dish on a sling/trivet* and lower into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook time to 25 minutes. When time is up you can use a 10 minute natural pressure release or let the pot sit up to a couple hours…the lasagna stays good and warm and ready to eat whenever you are. 
6. Remove the lid, remove the dish and foil. Scoop up lasagna and serve!

Slow Cooker Instructions:

1. Heat a pan over medium high heat and add in the ground beef. Break it up. Add in the onions. Brown for about 5 minutes. Add in the garlic and saute for 30 seconds. Turn off the heat. Stir in 1 tsp kosher salt, Italian seasoning, oregano, thyme, paprika, tomato sauce and water. Set aside. 
2. In a medium bowl stir together ricotta, egg, Tabasco and ¼ tsp salt. 
3. Spread a thin layer of the meat sauce in bottom of crockpot. Layer 2 lasagna noodles, sliced mozzarella, 1/3 of the ricotta mixture, 1/3 of meat sauce. Repeat 2 more times. Lay any remaining mozzarella on top and sprinkle parmesan on top. 
4. Cover and cook on high for 2-3 hours or on low for 4-6 hours. 
5. Remove the lid. Scoop up lasagna and serve!