Step 1:

In a skillet, brown meat over medium heat & drain extra fat, if needed.

Step 2:

Add onion with 1 tsp salt and cook for 3-4 minutes.

Step 3:

Increase heat and add red wine with 1 TBSP Little Eataly Seasoning.

Step 4:

Allow to cook for 2-3 minutes or until red wine evaporates slightly.

Step 5:

Transfer meat mixture to slow cooker.

Step 6:

Add crushed tomatoes, 1 tsp kosher salt, chicken stock and 1 TBSP Little Eataly Seasoning.

Step 7:

Cook on HIGH for 4 hours or on LOW for 6-8 hours.

Step 8:

About 1 hour before it is ready, add broken lasagna noodles.

Step 9:

About 10 minutes before serving, add mozzarella cheese and submerge to melt.

Step 10:

Meanwhile, toss topping ingredients together.

Step 11:

Ladle into soup into bowls with about 1 TBSP of Ricotta Topping. Mix it throughout for a creamy, delicious addition.

Step 12:

Serve with crusty bread on the side.