Description
A hearty and easy slow-cooker soup that captures the flavors of lasagna with minimal effort.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- 1 tablespoon Italian seasoning
- 8 lasagna noodles, broken into pieces
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
Instructions
- In a skillet, brown the ground beef over medium heat until fully cooked; drain excess fat.
- Add the diced onion and minced garlic to the skillet and cook until softened.
- Transfer the beef mixture to the crockpot.
- Stir in the crushed tomatoes, beef broth, and Italian seasoning.
- Add the broken lasagna noodles and stir to combine.
- Cover and cook on low for 6-8 hours or until noodles are tender.
- In the last 30 minutes, stir in the ricotta and mozzarella cheese.
- Serve hot, garnished with fresh basil.
Notes
This recipe is perfect for busy days; make sure to use a liner for easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 22g
- Carbohydrates: 35g
- Protein: 28g