Description
Experience all the comforting, hearty flavors of a classic baked lasagna without the fuss of layering or long oven times. This robust slow-cooker soup combines savory browned ground beef, aromatic garlic, and tender pasta ribbons in a rich, tomato-based broth. Finished with creamy dollops of ricotta and gooey mozzarella, it is the perfect one-pot meal for busy weeknights when you crave a home-cooked Italian-American favorite without the extra effort.
Ingredients
1 lb Ground Beef (90/10 lean)
1 medium Onion, diced
3 cloves Garlic, minced
24 oz Marinara Sauce
4 cups Beef Broth (low-sodium)
8 oz Lasagna Noodles, broken into 2-inch pieces
1 cup Ricotta Cheese
1 cup Mozzarella Cheese, shredded
Instructions
Heat a large skillet over medium-high heat and brown the ground beef with the diced onions.
Drain any excess grease from the skillet and stir in the minced garlic for one minute until fragrant.
Transfer the beef mixture into the slow cooker.
Pour the marinara sauce and beef broth into the slow cooker and stir well to combine.
Cover and cook on low for 4 hours.
Add the broken lasagna noodles during the last 30 minutes of cooking, ensuring they are fully submerged in the broth.
Serve hot, topping each bowl with a dollop of ricotta and a sprinkle of shredded mozzarella.
Notes
Ensure noodles are completely submerged to cook evenly. You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the pasta has absorbed too much liquid.
- Prep Time: 15
- Cook Time: 240
- Category: Meals
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg