Ingredients:

  • 1 pound (454g) ground beef (or Italian sausage)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 (28 ounce / 794g) can crushed tomatoes
  • 1 (15 ounce / 425g) can tomato sauce
  • 4 cups (946ml) beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon granulated sugar (optional, balances acidity)
  • 8 ounces (227g) lasagna noodles, broken into 1-2 inch pieces (not the oven-ready kind!)
  • 1 cup (227g) ricotta cheese
  • ½ cup (56g) grated Parmesan cheese
  • 2 cups (227g) shredded mozzarella cheese
  • Fresh basil leaves, chopped
  • Extra Parmesan cheese, grated (for serving)

Instructions:

  1. Brown ground beef (or sausage) in a large skillet over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
  2. Add chopped onion and minced garlic to the skillet with the meat. Cook until softened, about 3-5 minutes. Stir in oregano, basil, thyme, and red pepper flakes (if using). Season with salt and pepper.
  3. Transfer the browned meat mixture to the slow cooker. Add crushed tomatoes, tomato sauce, beef broth, tomato paste, and sugar (if using). Stir to combine.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours.
  5. During the last 30 minutes of cooking, stir in the broken lasagna noodles. Cook until the noodles are tender.
  6. Stir in the ricotta cheese and ½ cup of the mozzarella cheese.
  7. Ladle soup into bowls. Top with remaining mozzarella cheese, grated Parmesan cheese, and fresh basil leaves.