Ingredients
Scale
- 1 pound ground beef (lean)
- 1 small onion (finely diced)
- 1 teaspoon salt (kosher)
- 1/2 teaspoon black pepper (freshly ground)
- 4 cloves garlic (minced)
- 6 cups beef broth (low-sodium)
- 1 jar marinara sauce (24 ounces)
- 28 ounces canned crushed tomatoes
- 1 tablespoon Italian seasoning
- 1 Parmesan cheese rind (optional)
- 8 ounces dried lasagna noodles (8 to 10 sheets, broken into bite-size pieces)
- 1 cup ricotta cheese
- 1/2 cup shredded Mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried oregano
- Fresh basil leaves for garnish
Instructions
- In a large skillet, cook the lean ground beef until it’s no longer pink. Break it into crumbles as it cooks and drain any excess fat.
- Add diced onion to the cooked beef and cook for 2-3 minutes until the onion turns translucent. Stir in minced garlic and cook for an additional minute. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Transfer the cooked beef, onion, and garlic mixture to the crockpot.
- Add the remaining salt and pepper, low-sodium beef broth, marinara sauce, crushed tomatoes, Italian seasoning, and Parmesan cheese rind (if using). Stir to combine.
- Add broken lasagna noodles to the crockpot. Stir to ensure even distribution in the soup.
- Cover the crockpot and set it to cook on high heat for 3-4 hours or on low heat for 6-8 hours. This allows the flavors to meld and the soup to simmer and thicken.
- While the soup cooks, prepare the cheese mixture. In a separate bowl, combine ricotta cheese, shredded Mozzarella cheese, grated Parmesan cheese, and dried oregano.
- Once the noodles are tender and the soup is ready, ladle it into serving bowls. Spoon a generous dollop of the cheese mixture on top of each serving.
- Garnish each bowl of Lasagna Soup with fresh basil leaves.
- Enjoy the delightful flavors of this Slow Cooker Lasagna Soup with its comforting layers and cheesy goodness!