Ingredients
Scale
- 1 pound ground beef
- 1/2 onion (diced)
- 1 red bell pepper (diced)
- 1 can petite diced tomatoes (14.5 oz)
- 1 can crushed tomatoes (28 oz)
- 4 cups beef broth
- 12 oz lasagna noodles
- 1/2 cup ricotta cheese
- 1 cup mozzarella cheese (shredded)
- 1 cup parmesan cheese (shredded)
Instructions
- Brown ground beef in a large skillet over medium-high heat until fully cooked; drain excess grease.
- Transfer beef to a 6-quart crockpot, then add diced onion and red bell pepper.
- Pour in crushed tomatoes, diced tomatoes, minced garlic, Italian seasoning, and beef broth.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- After cooking time, break lasagna noodles into bite-sized pieces over the soup and stir in.
- Cover again and cook on high for an additional 30-45 minutes until noodles are tender.
- Serve topped with ricotta, mozzarella, and parmesan cheeses.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 370
- Sugar: 7g
- Sodium: 930mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg