Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups beef or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for heat)
- 8 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Set your crockpot to cook the ground beef and chopped onions over medium heat until browned. Add the minced garlic and cook for an additional minute until fragrant. Drain excess fat if necessary.
- Transfer the cooked meat and onions to your slow cooker. Add crushed tomatoes, broth, oregano, basil, red pepper flakes, salt, and pepper. Stir well to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, open the lid and stir in the broken lasagna noodles. Cover again and cook until the noodles are tender, approximately 30 minutes.
- Once the noodles are soft, stir in shredded mozzarella and Parmesan cheeses until melted and bubbly. Garnish with freshly chopped basil or parsley. Serve hot and enjoy!
Notes
- Use high-quality crushed tomatoes for the best flavor.
- If you prefer a spicier version, increase red pepper flakes or add hot sauce.
- For a lower carb option, substitute zucchini noodles for traditional lasagna noodles.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days or frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Category: Soup
- Method: Slow cooker
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 1100mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg