Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef or chicken broth
- 1 teaspoon Italian seasoning
- 8 oz. lasagna noodles, broken
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- In a skillet, cook ground beef with chopped onion and garlic until browned. Drain excess fat.
- Add the cooked meat mixture to the slow cooker along with crushed tomatoes, broth, and Italian seasoning. Stir to combine.
- Cover and cook on low for 6-8 hours.
- During the last 30 minutes, stir in broken lasagna noodles and cook until tender.
- Before serving, top with shredded mozzarella and Parmesan cheeses. Garnish with fresh basil.
Notes
- Adjust the amount of noodles for desired thickness.
- Use gluten-free noodles to make it gluten-free.
- Can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg