Saute the aromatics. In a large, heavy-bottomed skillet, heat the olive oil over medium heat. Add the onions and saute until translucent, about 2 to 3 minutes. Add the garlic and saute for 15 seconds or until aromatic.
Brown the meat. Add the sausage and beef to the pan and cook until browned throughout, breaking the meat up with a wooden spoon as you go. Drain the grease from the pan.
Load the crock pot. Add the sauteed aromatics and browned meat to a crockpot. Add the carrots, diced tomatoes, crushed tomatoes, tomato sauce, chicken stock, Italian seasoning, salt, and pepper to the crock pot and stir to combine.
Cook. Place the lid on the crockpot and cook on high for 3 hours.
Cook the noodles. Remove the lid, add the noodles to the crock pot, and stir well. Cover and cook on high for an additional 30 minutes or until the noodles are al dente.
Serve. Serve warm in bowls. Top each bowl with a dollop of ricotta, a sprinkle of parmesan, a sprinkle of mozzarella, and a bit of chopped fresh parsley.
Notes
For added flavor, cook the aromatics and brown the beef before adding to the crockpot.
Use a large skillet to ensure the ground beef has space to cook. Brown in batches if needed.
Use standard lasagna noodles and not oven-ready noodles. If you use oven-ready noodles, those will need less cooking time.
Incorporate additional veggies like spinach, kale, broccoli florets, or zucchini slices. I usually add these at the same time as the noodles.
Use different meats like chicken, turkey, or vegetarian alternatives like Impossible Meat.
Substitute chicken stock with veggie stock.
For a variation, replace lasagna noodles with penne or rigatoni.