Ingredients
Scale
- 1 pound ground beef or turkey
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 large can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- In a skillet, brown the ground beef or turkey over medium heat until fully cooked. Drain excess fat.
- Add chopped onion and minced garlic to the skillet and sauté until translucent.
- Transfer the cooked meat mixture to the slow cooker. Add crushed tomatoes, broth, basil, oregano, red pepper flakes, and broken lasagna noodles.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until noodles are tender.
- Before serving, stir in ricotta cheese, and top with shredded mozzarella and grated Parmesan.
- Garnish with fresh basil or parsley. Serve hot with crusty bread if desired.
Notes
- You can substitute ground turkey or chicken for beef for a leaner version.
- Adjust spice levels by adding more or less red pepper flakes.
- For a vegetarian version, replace meat with cooked lentils or vegetables of choice.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 340 Kcal
- Sugar: 8g
- Sodium: 1250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg