Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cups beef broth, low sodium
  • 24 oz marinara sauce
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz gluten free lasagna noodles, broken into 1-inch pieces
  • 1/2 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • fresh parsley for garnish

Instructions:

  1. Heat olive oil in a skillet over medium-high heat.
  2. Add ground beef and diced onion; cook until the beef is browned and the onions are translucent.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Transfer the meat mixture into the crock pot.
  5. Pour the beef broth and marinara sauce over the browned meat.
  6. Stir in the tomato paste, oregano, basil, salt, and pepper until the liquid is a uniform, deep red.
  7. Cover and cook on Low for 6 hours or High for 3 hours.
  8. Approximately 30–45 minutes before serving, stir in the broken gluten-free lasagna noodles.
  9. Cover and continue cooking until the noodles are tender but not falling apart.
  10. Ladle the soup into bowls. Top each serving with a dollop of ricotta, a sprinkle of mozzarella, and a dusting of Parmesan.
  11. Let sit for 2 minutes until the cheese is molten and bubbling.