1. Brown the Meats

• Heat a large skillet over medium-high heat.

• Add ground beef, turkey Italian sausage, and diced onion.

• Cook until browned, breaking up the meat as it cooks.

• Drain any excess grease.

• Stir in garlic powder, onion powder, Italian seasoning, salt, and black pepper.

2. Assemble in the Crockpot

• Transfer the cooked meat mixture to your slow cooker.

• Add marinara sauce and chicken broth.

• Stir to mix evenly.

3. Slow Cook

• Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, allowing flavors to deepen.

4. Add Noodles & Cream

• Stir in heavy whipping cream and broken lasagna noodles.

• Cover again and cook another 30–45 minutes, stirring occasionally, until noodles are tender.

5. Finish with Cheese

• In the final 5 minutes, add ricotta cheese and mozzarella cheese.

• Let sit for a few minutes to melt into a creamy, cheesy sauce.

6. Serve

• Stir gently, garnish with parsley or extra cheese if desired, and serve warm with garlic bread or salad.