Ingredients
Method
Preparation
- In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add chopped onion and minced garlic, stirring until the onion becomes translucent.
Layering
- In your slow cooker, combine the sautéed mixture with crushed tomatoes, beef broth, tomato sauce, Italian seasoning, salt, and pepper. Stir to mix thoroughly.
Cooking
- Break the lasagna noodles into pieces and add them to the slow cooker. Stir gently to distribute evenly throughout the mixture.
- Cover the slow cooker and cook on low for 4–6 hours or on high for 2–3 hours. Stir occasionally to ensure the noodles do not stick to the sides.
Final Touch
- About 30 minutes before serving, stir in ricotta and mozzarella cheese until melted and creamy.
- Ladle the soup into bowls, topping each with Parmesan cheese and fresh basil for a pop of color and flavor.
Notes
Consider using Halal ground turkey or chicken for a leaner version, or even lentils for a hearty vegetarian option. Be careful not to overcook the noodles; they should be tender but not mushy. Stir the mixture occasionally to prevent the noodles from clumping together.
