Step 1

In a large non-stick skillet over medium-high heat, cook the ground chuck until browned, about 5 minutes. The beef should crumble during the cooking process.

Step 2

Pour the beef into a slow cooker.

Step 3

Add the mushrooms, onion, bell pepper, and garlic to the slow cooker, stirring to combine.

Step 4

Add the stock, tomatoes, tomato paste, oregano, salt, and black pepper to the slow cooker, stirring to combine.

Step 5

Cover and cook on low for 6 hours.

Step 6

After 6 hours, stir the lasagna noodles into the soup, covering all the noodles in the liquid.

Step 7

Cover and cook on low until the noodles are al dente, about 30 minutes.

Step 8

Stir in the half-and-half.

Step 9

Serve, topped with mozzarella and basil, if desired.