This dish combines all the beloved flavors of traditional lasagna, wrapped in a warm and hearty soup. Picture rich layers of savory tomato sauce, tender pasta, and creamy ricotta, all simmered to perfection in your slow cooker.
Ingredients
Scale:
1 pound ground beef, preferably lean
1 medium onion, diced finely
3 cloves garlic, minced
28 ounces crushed tomatoes
4 cups beef broth
2 teaspoons Italian herbs and spices (oregano, basil, thyme)
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper, freshly ground
8 ounces lasagna noodles, broken into pieces
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 egg, large
1 tablespoon fresh parsley, chopped (optional)
1 cup shredded mozzarella cheese
Fresh basil leaves, for garnish
Instructions
In a skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain excess fat and transfer to the slow cooker.
Add the diced onion and minced garlic to the skillet. Sauté until the onions are translucent, approximately 3-4 minutes. Transfer this mixture to the slow cooker with the beef.
Pour in the crushed tomatoes and beef broth. Stir in the Italian herbs, salt, and pepper. Mix well to combine.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
About 30 minutes before serving, stir in the broken lasagna noodles. Cover and continue cooking until the pasta is tender.
In a small bowl, combine the ricotta cheese, Parmesan cheese, egg, and parsley (if using). Mix well.
When ready to serve, ladle the soup into bowls. Spoon dollops of the ricotta mixture on top, sprinkle with shredded mozzarella cheese, and garnish with fresh basil leaves.
