Step 1

Heat oil in a large pan over medium-high heat. Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste.

Step 2

Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl.

Step 3

Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours.

Step 4

In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.

Step 5

Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt.

Step 6

Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.

Step 7

Divide soup into bowls (you may have some left over), scoop a tablespoon of the ricotta mixture on top and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish.