Ingredients
Method
- In a large skillet over medium-high heat, brown ground beef and diced onion for 6-8 minutes, breaking meat into small crumbles. Add minced garlic and tomato paste; sauté for 1 minute. Drain excess fat.
- Transfer beef mixture into a 6-quart slow cooker. Add crushed tomatoes, tomato sauce, beef bone broth, Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes. Stir thoroughly.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours until the broth is deeply rich and aromatic.
- Stir broken lasagna noodles into the slow cooker, making sure they are fully submerged. Switch heat to HIGH, cover, and cook for 25-30 minutes until noodles are tender and al dente.
- In a small bowl, mix ricotta, half of the mozzarella, grated parmesan, and basil. Ladle hot soup into wide bowls, dollop with cheesy ricotta, and sprinkle with remaining mozzarella.