If you are craving lasagna and short on time this is a quick replacement you can throw in the crock pot. You can also adjust the meat and cheeses to suit your preferences.

Ingredients:

8 ounces ground Italian sausage

8 ounces ground sirloin

28 ounces crushed tomatoes

4 cups unsalted beef broth

1 teaspoon garlic powder

2 teaspoons salt

8 ounces tomato sauce

1/4 cup fresh parsley

1 teaspoon dried oregano

4 cloves garlic

1 onion diced

1 bay leaf

8 lasagna noodles broken into chunks or 8 ounces of pasta

1 tablespoon fresh basil or basil paste

shredded Italian cheese for topping (Mozzarella, Provolone, Parmesan)

Ricotta optional

Directions:

1. Brown the Italian sausage and ground sirloin. Drain.
2. Spray a slow cooker with olive oil spray.
3. Add the beef broth, tomato sauce, crushed tomato, garlic powder, and oregano. Mix together.
4. Add the chopped onion, garlic, parsley, and basil. Mix together.
5. Add in the ground meat.
6. Stir gently.
7. Add a bay leaf. (Remove the bay leaf prior to serving)
8. Cook on low 6-8 hours. Stirring occasionally.
9. Add the lasagna noodles the last 30 minutes of cooking.
10. Dish out the soup in oven safe bowls.
11. Spread out bowls on a baking sheet.
12. Top each bowl with shredded cheese.
13. Broil on high for 5 minutes.
14. Optional add a dollop of ricotta cheese to each bowl before topping with the shredded cheese.
15. Be careful when serving as the bowls will be hot after being in the oven.
16. Enjoy!