Step 1

Add the olive oil to a large skillet over medium high heat the drop in the onions. Season with salt and pepper then cook 3-4 minutes until softened.

Step 2

Add ground beef, season with salt, pepper and garlic powder and saute 5-7 minutes or until browned, breaking up the meat as it cooks.

Step 3

Transfer the meat mixture to the slow cooker then stir in the tomato puree, crushed tomatoes, chicken stock and Italian seasoning. Cook on HIGH 3-4 hours or LOW 6-8 hours.

Step 4

Break lasagna sheets into about 1″ size pieces then add to the lasagna. Cook on high (covered) 20 minutes or until the pasta is al dente.

Step 5

Blend in one cup of the shredded mozzarella cheese and the chopped parsley. Taste and add salt if needed.

Step 6

To a small bowl, blend ricotta cheese, then remaining mozzarella and sliced basil. Ladle soup into bowls then top with a generous dollop of the ricotta mixture.

Step 7

To a large pot, drizzle in the olive oil over medium heat. Add onions, season with salt and pepper and cook 3-4 minutes until softened

Step 8

Next add the tomato paste and cook one minute. Crumble in the ground beef, season with salt, pepper and garlic powder breaking up the meat with a spoon. Cook 5-7 minutes or until it’s browned.

Step 9

Break lasagna into about 1" pieces. Fold in the tomato puree, crushed tomatoes, chicken stock, dry Italian seasoning and lasagna pieces.

Step 10

Bring to a boil then reduce the heat and simmer 15 minutes or until the noodles are al dente stirring occasionally so they don’t stick to the bottom. Stir one cup of mozzarella cheese and the parsley. Taste and add salt if needed.