1 tablespoon (15 ml) olive oil
1 pound (450 g) ground beef
4 cloves garlic, minced
1/2 pound (225 g) sliced white mushrooms
1 zucchini, diced
3 stalks celery
1 teaspoon (1 g) dried oregano
1 teaspoon (5 g) granulated sugar
28-ounce can (800 g) crushed tomatoes
14-ounce can (400 g) diced tomatoes
4 cups (480 ml) chicken broth
8 ounces (225 g) lasagna noodles, broken into large pieces
2 cups (200 g) low-moisture mozzarella
1 1/4 cups (315 g) ricotta cheese
1/2 cup shredded Parmesan cheese
3 tablespoons (3 g) fresh basil leaves, shredded
Rub olive oil around the interior of the slow cooker. Set ground beef on bottom and layer garlic, mushrooms, zucchini and celery on top. Sprinkle in sugar and oregano. Dump in crushed and diced tomatoes and chicken broth.
Cook on low for 7 1/2 hours, stirring after 4 hours, if possible.
Stir in noodles, mixing thoroughly. Cook 30 more minutes.
To serve, divide soup between six deep bowls. Add 1/3 cup mozzarella to each and stir in. Top with a 2-tablespoon dollop of ricotta and sprinkle with basil and Parmesan.