Step 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.

Step 2

In a medium bowl stir together ricotta, egg, Tabasco and ¼ tsp salt.

Step 3

Pour 1 ½ cups in the bottom of your Instant Pot.

Step 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.

Step 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.

Step 6

Remove the lid, remove the dish and foil. Scoop up lasagna and serve!

Step 7

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.

Step 8

In a medium bowl stir together ricotta, egg, Tabasco and ¼ tsp salt.

Step 9

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.

Step 10

Cover and cook on high for 2-3 hours or on low for 4-6 hours.

Step 11

Remove the lid. Scoop up lasagna and serve!