Ingredients
Scale
- 1 pound ground beef or turkey
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef or chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Fresh basil for garnish
Instructions
- In a skillet, brown the ground meat until cooked through. Drain excess fat.
- Add chopped onion and minced garlic, cook until softened.
- Transfer to slow cooker, add crushed tomatoes, broth, basil, and oregano. Stir well.
- Add broken lasagna noodles. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Before serving, stir in ricotta cheese and top with shredded mozzarella and Parmesan. Garnish with fresh basil.
Notes
- To make this vegetarian, substitute meat with sautéed vegetables like zucchini or mushrooms.
- Adjust seasoning to taste with salt and pepper.
- For a creamier soup, add a splash of heavy cream before serving.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl
- Calories: 400 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg