Ingredients
Scale
- 1.5 lbs Lean Ground Beef (90/10) or Ground Turkey
- 2 jars (24 oz each) Marinara Sauce
- 4 cups Beef Broth (Low Sodium)
- 1 box (12 oz) Lasagna Noodles, broken into bite-sized pieces
- 1 cup Low-Fat Ricotta Cheese
- 1 cup Shredded Mozzarella Cheese
- 1/4 cup Grated Parmesan Cheese
- 2 tbsp Italian Seasoning
- 1 tbsp Garlic Powder
- Salt and Pepper to taste
- Fresh Parsley (optional for garnish)
Instructions
- If you are using a slow cooker, spray the inner pot with non-stick cooking spray. Break the dry lasagna noodles into small, irregular pieces about 1 to 2 inches in size. Measure out your spices and have your broth and sauce ready to pour. If you prefer your meat very finely crumbled, you can quickly brown it in a skillet first, but for a true “dump” meal, many high-quality slow cookers can handle the lean meat directly if you stir it well halfway through.
- Add the ground meat, marinara sauce, beef broth, Italian seasoning, and garlic powder to the slow cooker. Stir the mixture to break up the meat. Set the slow cooker to “High” for 3 to 4 hours or “Low” for 6 hours. About 30 minutes before you are ready to eat, stir in the broken lasagna noodles. Cover and continue cooking until the noodles are tender. This prevents the noodles from becoming too mushy during the long cooking process.
- Once the noodles are soft, turn the heat to “Warm.” Ladle the hot soup into large bowls. Top each serving with a generous dollop of ricotta cheese, a sprinkle of shredded mozzarella, and a dusting of parmesan. The heat from the soup will melt the cheese into a gooey, delicious topping. Garnish with fresh parsley and serve immediately while the cheese is stretchy.
- Cook Time: 4 hours 5 minutes