Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 24 oz jarred marinara sauce
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups beef broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 8 oz lasagna noodles, broken into 1-inch pieces

Instructions:

  1. Brown the ground beef in a skillet over medium-high heat until the meat is mahogany-colored and no longer pink.
  2. Add the diced onion and garlic to the skillet, sautéing for 3–5 minutes until the onion is translucent and the garlic smells fragrant. Drain excess grease.
  3. Transfer the beef mixture to the slow cooker. Stir in the jarred marinara sauce, diced tomatoes, beef broth, oregano, basil, salt, pepper, and red pepper flakes.
  4. Cover and set the slow cooker to LOW for 6 hours (or HIGH for 3 hours).
  5. About 30 minutes before serving, stir the broken lasagna noodles directly into the soup. Cover and cook until the noodles are tender.
  6. Just before serving, stir in the mozzarella and Parmesan until melted and stretchy.
  7. Garnish with chopped fresh parsley and serve with a dollop of ricotta cheese.