Crockpot Lasagna Soup

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  90/10 Ground Beef(454g)
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  Yellow Onion(240g)
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  Bell Pepper
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  Garlic(30g)
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  Italian seasoning(10g)
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  ½ teaspoon kosher salt
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  ½ teaspoon ground black pepper
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  Red pepper flakes(1g)
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  Pasta Sauce, Marinara, Canned
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  Low Sodium Chicken Broth(960g)
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  Pasta, Lasagna Noodles, White, Dry(227g)
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  Spinach(720g)
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  Cheese, Ricotta, Whole Milk(240g)
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  Mozzarella Cheese(120g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  ⅛ teaspoon kosher salt
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  Basil, Fresh(60g)

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, onion, bell pepper, garlic, Italian seasoning, and red pepper flakes. Cook 5 minutes, breaking apart the beef with a spoon, until the beef is browned on the outside and the onion begins to soften.
2. 2Transfer the beef mixture to a 6-quart or larger slow cooker. Add the marinara sauce and chicken broth. Stir to combine, cover, and cook on LOW for 7–8 hours (or HIGH for 4–5 hours) until the broth is flavorful and the beef is fully cooked through.
3. 3Stir the lasagna noodles into the slow cooker. Cover and cook on LOW until the noodles are tender but not mushy, 25–35 minutes, stirring once halfway through.
4. 4While the noodles cook, combine the ricotta, part-skim mozzarella, grated Parmesan, and fresh basil in a small bowl. Mix until smooth and set aside.
5. 5Uncover the slow cooker and stir in the fresh spinach until it wilts completely, about 2 minutes.
6. 6Ladle the soup evenly into 4 serving bowls while hot. Top each bowl with a generous dollop of the ricotta mixture and a sprinkle of fresh basil.