Prep Time::10 mins
Cook Time:: 2 hrs 40 mins
Total Time:: 2 hrs 50 mins
Servings::10
Ingredients
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1 1/2 pounds 93/7 lean ground beef
1 1/2 cups finely chopped yellow onion
6 cloves garlic, finely chopped
1 1/2 teaspoons table salt, divided
3/4 teaspoon freshly ground black pepper, divided
6 cups beef broth
1 (24-ounce) jar marinara sauce (such as Rao's)
1 (15-ounce) can diced tomatoes, drained
1 (6-ounce) can basil, garlic, and oregano tomato paste
1/4 teaspoon crushed red pepper, plus more for garnish
8 ounces uncooked lasagna noodles, broken into 1 3/4-inch pieces (About 8 to 9 sheets)
2 cups fresh baby spinach, chopped
1 (15-ounce) container whole milk ricotta cheese
freshly grated Parmesan cheese, to taste
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Combine ground beef, onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large nonstick skillet over medium-high. Cook, stirring occasionally, until beef is no longer pink and onions are softened, about 8 minutes. Transfer to a 6-quart slow cooker.
Dotdash Meredith Food Studios
Stir in broth, marinara sauce, diced tomatoes, tomato paste, crushed red pepper, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper until combined.
Dotdash Meredith Food Studios
Cover and cook on LOW until soup is just slightly thickened, 3 1/2 to 4 hours, or on HIGH for 2 hours.
Dotdash Meredith Food Studios
Stir lasagna noodles into crockpot until sheets are submerged in liquid. Cover and cook on HIGH until pasta is al dente, about 30 minutes.
Dotdash Meredith Food Studios
Stirring in spinach the last 5 minutes of cooking.
Dotdash Meredith Food Studios
Serve with a dollop of ricotta and Parmesan cheese. Garnish with crushed red pepper.
Dotdash Meredith Food Studios