Layers of cheese, tender noodles, and savory broth bring comfort to every spoonful in this Italian-inspired favorite.
# What You'll Need:
→ Meats
01 - 1 pound lean ground beef or Italian sausage
→ Vegetables & Aromatics
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 1 bell pepper, diced
05 - 1 carrot, grated
06 - 1 can (28 ounces) crushed tomatoes
07 - 1 can (15 ounces) tomato sauce
08 - 4 cups low-sodium chicken broth or vegetable broth
→ Pasta
09 - 8 lasagna noodles, broken into bite-sized pieces
→ Dairy & Cheese
10 - 1 cup ricotta cheese
11 - 1 and 1/2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
→ Seasonings
13 - 1 and 1/2 teaspoons dried basil
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon dried thyme
16 - 1/2 teaspoon crushed red pepper flakes (optional)
17 - 1 teaspoon salt, or to taste
18 - 1/2 teaspoon black pepper
→ Garnishes
19 - Fresh basil, chopped (optional)
# Steps to Follow:
01 - In a large skillet over medium heat, cook the ground beef or Italian sausage until evenly browned, using a spoon to break it apart as it cooks. Drain excess fat as needed.
02 - Transfer the cooked meat to the slow cooker. Add diced onion, minced garlic, bell pepper, grated carrot, crushed tomatoes, tomato sauce, broth, dried basil, oregano, thyme, crushed red pepper flakes, salt, and black pepper. Stir well to combine.
03 - Cover with the lid and cook on low for 6 hours or on high for 3 hours, allowing the flavors to meld.
04 - About 30 minutes before serving, stir in the broken lasagna noodles. Re-cover and cook on high for 20 to 30 minutes until the noodles are just tender.
05 - In a small bowl, combine ricotta cheese with a pinch of salt and black pepper. Mix until smooth.
06 - Ladle hot soup into serving bowls. Top each portion with a spoonful of ricotta mixture, shredded mozzarella, and grated Parmesan. Garnish with chopped fresh basil if desired.
07 - Present immediately while the cheese is melty and the soup is steaming.
