Ingredients
1 tablespoon olive oil
1 pound ground beef
1 medium yellow onion, chopped
3 garlic cloves, minced
28 ounces crushed tomatoes
2 tablespoons tomato paste
1 tablespoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
4 cups low-sodium beef broth
8–10 uncooked lasagna noodles, broken into pieces
1 cup ricotta cheese
1½ cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Fresh basil (optional)
Salt and pepper, to taste
Instructions
1. Heat olive oil in a skillet over medium heat. Sauté onion until soft, then add garlic and ground beef. Cook until browned, then season.
2. Transfer the meat to the slow cooker. Add crushed tomatoes, tomato paste, red pepper flakes, and beef broth. Stir to combine.
3. Cover and cook on low for 6–8 hours or high for 3–4 hours.
4. 30 minutes before serving, stir in broken lasagna noodles. Let them cook until tender.
5. Stir in mozzarella and parmesan during the last 10 minutes. Serve hot with a dollop of ricotta and fresh basil.
Notes
For a lighter version, substitute turkey or chicken.
For a vegetarian option, add mushrooms, spinach, and zucchini.
To freeze, omit noodles and cheese until ready to reheat and serve.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Slow Cooker & Instant Pot Bowls
- Method: Slow Cooker
- Cuisine: Italian-American