1(14.5-ounce)can fire-roasted diced tomatoes(plain diced tomatoes are fine too)
6cupschicken broth
1tablespoonitalian seasoning
2bay leaves
6lasagna noodles(broken into 2" pieces)
1cupshredded mozzarella
1cupricotta cheese(cottage cheese may be used)
½cupparmesan cheese
salt and pepper to taste
optional garnish: fresh chopped parsley or basil for garnish
Instructions
Crumble and brown the ground beef, Italian sausage, and onions in a medium skillet over medium high heat. Drain the fat and place in the slow cooker.
Add cooked meat, onions, garlic, broth, marinara sauce, diced tomatoes, tomato paste, italian seasoning, and bay leaves to a slow cooker. Cover and cook on low for 3 to 4 hours. Remove the bay leaves.
Add the noodles to the slow cooker. Cover and continue cooking until the noodles are tender, about 15 to 20 minutes.
Mix the three cheeses in a small bowl. Ladle soup into the bowls and place a few spoonfuls of the cheese mixture on top. Garnish with fresh basil or parsley. Adjust salt and pepper to taste.
Notes
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VARIATIONS: Use penne, corkscrew, egg noodles, or ditalini pasta; all Italian sausage may be used. All ground beef may be used, but you will lose flavor.
TIPS: The lasagna noodles will not break into perfect shapes. It's totally okay to have broken and misshapen pieces. Once cooked, the noodles will continue to absorb liquid, so additional broth may be needed.
SERVING SUGGESTIONS: Serve with breadsticks, crackers, or a crusty bread. Pairs well with a caesar salad.