Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 4 cups beef or vegetable broth
- 1 cup lasagna pasta, broken into pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Heat a skillet over medium heat and cook ground beef or sausage until browned. Drain excess fat.
- Transfer cooked meat to the crockpot, add chopped onions and minced garlic.
- Pour in crushed tomatoes and broth, then stir in Italian seasoning, red pepper flakes, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Add lasagna pasta during the last 20 minutes of cooking and cook until tender.
- Stir in shredded mozzarella cheese and let it melt.
- Serve hot, garnished with grated Parmesan and fresh basil leaves.
Notes
- For a vegetarian version, replace meat with plant-based crumbles or hearty vegetables.
- Adjust the seasoning and spice level to taste.
- Can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 60 mg