Scale

Soup Base:

1 pound ground beef or Italian sausage

1 medium yellow onion, diced

3 cloves garlic, minced

1 (28-ounce) can crushed tomatoes

2 tablespoons tomato paste

4 cups beef or chicken broth

2 teaspoons Italian seasoning

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

1 teaspoon sugar (optional, to reduce acidity)

8 lasagna noodles, broken into 2-inch pieces

Cheese Topping:

1 cup shredded mozzarella cheese

1 cup ricotta cheese

¼ cup grated parmesan cheese

Fresh basil or parsley for garnish (optional)

In a skillet, cook ground meat over medium heat until browned. Drain excess fat.
Add diced onion and garlic to the pan; sauté for 2–3 minutes until fragrant.
Transfer meat mixture to crock pot.
Add crushed tomatoes, tomato paste, broth, Italian seasoning, salt, pepper, and sugar. Stir to combine.
Cover and cook:
- Or HIGH for 3–4 hours
About 30 minutes before the cooking time ends, stir in broken lasagna noodles. Cook until tender.
Just before serving, stir in mozzarella and ricotta. Let the cheeses melt for 5–10 minutes.
Serve hot, topped with parmesan and fresh herbs if desired. Pair with garlic bread or salad.

Vegetarian Option: Swap meat with lentils, mushrooms, or plant-based crumbles. Use vegetable broth instead of beef or chicken.
Gluten-Free Option: Use certified gluten-free lasagna noodles. Be sure to check broth and cheese labels for hidden gluten.

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