7 cups Low-Sodium Chicken Broth or Vegetable Broth
9 Lasagna Noodles, broken into bite-size pieces
2 cups Fresh Spinach Leaves (optional)
10 oz Ricotta Cheese or Cottage Cheese
1 cup Shredded Mozzarella Cheese
1/2 cup Freshly Grated Parmesan Cheese
Fresh Basil, for serving
Instructions:
1. Brown Meat (Sear/Sauté High Mode): Turn on Sear/Sauté High mode. Add Olive Oil directly into your Claypot. Add Ground Beef and Italian Sausage. Cook, breaking apart, until browned. Remove and set aside.
2. Sauté Aromatics: Add Onion and Garlic. Sauté 3–4 minutes until soft and fragrant.
3. Build Base: Add Tomato Paste, Marinara Sauce, Red Pepper Flakes, Parsley, Oregano, Basil, and Broth. Stir until combined and bring to a simmer.
4. Switch to Slow Cook High: Stir in Lasagna Noodles, making sure they’re fully submerged. Cover and cook on Slow Cook High for 30–40 minutes, stirring once or twice, until noodles are al dente.
5. Make Cheese Mixture: In a bowl, mix Ricotta, Mozzarella, and Parmesan. Set aside.
6. Finish & Serve: Turn off your Claypot Oven. Stir in Spinach, if using, and fresh Basil. Ladle into bowls and top with a generous dollop of Cheese Mixture.
Claypot Tips:
For leftovers: Store the cheese topping separately and stir it in when reheating for max creaminess.
For extra depth: Add a splash of balsamic or a pinch of sugar to balance acidity.
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