Yield: 6
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Ingredients
- 1 lb ground beef
- ½ onion, finely diced
- 1 red bell pepper, finely diced
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (28 oz) crushed tomatoes
- 1 tsp minced garlic
- 1 tbsp Italian seasoning
- 4 cups beef broth
- 12 oz lasagna noodles
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
Instructions
- Begin by browning the ground beef in a large skillet over medium-high heat. Once browned, drain any excess grease.
- Transfer the browned ground beef to a 6-quart crockpot.
- Add the finely diced onion and red bell pepper to the crockpot, followed by both the crushed and diced tomatoes.
- Incorporate the minced garlic and Italian seasoning, ensuring even distribution.
- Carefully pour in the beef broth, blending it well with the other ingredients.
- Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- After the cooking period, remove the lid and break the lasagna noodles into bite-sized pieces, adding them directly into the crockpot. Ensure all smaller pieces fall into the mixture.
- Replace the cover and continue cooking on high for an additional 30-45 minutes, or until the noodles are thoroughly cooked.
- To serve, ladle the soup into bowls. Top each serving with a tablespoon of ricotta cheese, followed by a generous handful of both mozzarella and shredded Parmesan cheese.