Heat a large skillet over medium heat. Add the ground beef and cook until browned. Break it into small pieces with a spoon. Drain extra grease before adding it to the crockpot.

In the same skillet, cook the chopped onion for about three minutes. Add the minced garlic and cook one more minute. This step brings out their flavor.

Transfer the cooked beef, onion and garlic into the crockpot. Add crushed tomatoes, diced tomatoes, beef broth and tomato paste. Stir everything together well.

Add Italian seasoning, dried basil, oregano, salt and black pepper. Mix the soup well so the spices spread evenly throughout the broth.

Cover the crockpot with the lid and cook on low heat for about four hours. This allows the flavors to develop slowly.

About thirty minutes before serving, add the broken lasagna noodles to the crockpot. Stir gently so the noodles are fully covered by the soup.

Continue cooking until the noodles become soft and tender. Stir occasionally so the noodles do not stick together.

In a small bowl, mix ricotta cheese with half of the mozzarella cheese. This creamy mixture will be added to the soup before serving.

Ladle the hot soup into bowls. Add a spoonful of the ricotta mixture on top. Sprinkle with mozzarella and parmesan cheese.

Finish the soup with fresh parsley if desired. Serve it warm and enjoy the rich lasagna flavor in every bite.