Ingredients
Scale
- 1 pound ground beef or turkey
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef or vegetable broth
- 8 ounces uncooked lasagna noodles, broken
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Brown the ground beef or turkey in a skillet over medium heat until cooked through. Drain excess fat.
- Add chopped onion and minced garlic to the ground meat; cook until onions are translucent.
- Transfer the meat mixture into the slow cooker. Add crushed tomatoes, broth, broken lasagna noodles, Italian seasoning, and red pepper flakes.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in ricotta cheese and half of the mozzarella cheese. Cover and cook for an additional 15 minutes.
- Serve hot, topped with remaining mozzarella, Parmesan, and freshly chopped basil.
Notes
- You can substitute ground chicken or plant-based meat for variety.
- For a creamier soup, add extra ricotta or a splash of heavy cream.
- Make ahead and reheat for quick weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow cooker
- Cuisine: Italian-American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 410 Kcal
- Sugar: 8g
- Sodium: 1100mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg