I think this would be a great recipe for the Crock-Pot!
Servings: 8 to 10 servings
Prep Time: 5 min
Cook Time: 40 min
1 lb ground chuck 1 onion, chopped 1 green bell pepper, chopped 3 cloves garlic, minced 1 teaspoon thyme 1 tablespoon firmly packed brown sugar 1 (32 ounce) box chicken broth 2 (14.5 ounce) can petite diced tomatoes 1 (15 ounce) can tomato sauce 2 teaspoon Italian seasoning 1/2 teaspoon salt 2 cup broken lasagna noodles 1 (5 ounce) package grated parmesan cheese 2 cup shredded mozzarella cheese garlic crostini, recipe follows
Garlic Crostini: 1 thin French baguette 1/2 cup extra-virgin olive oil 2 cloves smashed garlic Salt and freshly ground black pepper
In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.
Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.
For the garlic crostini:
Preheat oven to 350 degrees F.
Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves.