Ingredients
Scale
- 1 lb ground beef or Italian sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 8 oz lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- In a skillet, cook the ground beef or Italian sausage over medium heat until browned. Add chopped onions and minced garlic, sauté until fragrant.
- Transfer the cooked meat mixture into your crockpot. Add crushed tomatoes, broth, dried herbs, and red pepper flakes. Stir to combine.
- Set the slow cooker on low and cook for 6-8 hours or on high for 3-4 hours.
- About 20 minutes before serving, stir in the broken lasagna noodles. Cover and cook on high until noodles are tender.
- Sprinkle shredded mozzarella and Parmesan cheeses on top. Cover and let sit for a few minutes until the cheese melts. Serve hot garnished with fresh basil or parsley.
Notes
- Adjust seasoning with salt, pepper, or additional herbs to taste.
- Use quality lasagna noodles for optimal texture.
- For a spicier version, add more red pepper flakes.
- For dairy-free, skip or substitute the cheese with vegan options.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soups & Stews
- Method: Slow Cooker
- Cuisine: Italian-inspired
- Diet: Dairy-Free Option Available
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg