Ingredients
Scale
- 1 lb lean ground beef
- 1 lb Italian sausage (mild or spicy)
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 28 oz crushed tomatoes (canned)
- 4 cups low-sodium chicken broth
- 8 oz lasagna noodles, broken into pieces
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, brown the ground beef and Italian sausage until fully cooked. Drain excess grease.
- In the same skillet, sauté the chopped onion and minced garlic until translucent.
- In your crock pot, combine the browned meats, sautéed onion and garlic, crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper.
- Add broken lasagna noodles and gently stir to combine.
- Cover and cook on low for 4 hours or high for 2 hours until noodles are tender.
- Stir in ricotta cheese until melted throughout. Top with shredded mozzarella before serving.
Notes
- Do not overcook the noodles to avoid mushiness.
- Adjust Italian seasoning to taste.
- For a creamier texture, add more ricotta.
- Prep Time: 15 mins
- Cook Time: 4 hours (low) or 2 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg