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!