In a large skillet over medium-high heat, cook the ground beef or Italian sausage, breaking it up with a spoon, until browned. Drain off any excess grease. If you prefer, you can skip this step and add the raw ground meat directly to the slow cooker, but browning adds an extra layer of flavor.

Add the chopped onion to the skillet with the browned meat (or add it directly to the slow cooker if skipping the browning step). Cook until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Transfer the browned meat and onion mixture (or just the raw meat and onion if skipping browning) to your slow cooker. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, dried basil, salt, and pepper. Stir everything together to combine.

Stir in the can of diced tomatoes, including the liquid from the can. This adds another texture and burst of tomato flavor.

Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the flavors have melded beautifully.

About 30 minutes before serving, stir in the broken lasagna noodles. Ensure they are fully submerged in the liquid. Cook, covered, until the noodles are tender, usually about 20-30 minutes.

If desired, stir in the ricotta cheese during the last 5-10 minutes of cooking to create a creamy, delicious swirl throughout the soup. Alternatively, you can dollop individual servings of ricotta on top when serving.

Ladle the hot Dump-and-Go Crock Pot Lasagna Soup into bowls. Top with shredded mozzarella cheese and a sprinkle of fresh parsley or basil, if you like.