Mince 2 cloves garlic.
Chop ½ onion.
Heat a large sauté pan over med-high heat.
Add ground beef & 1/2 tsp salt and cook, breaking up meat, until browned. Place into slow cooker.
In the same pan, heat 1T olive oil over medium heat. Add ½ chopped onion & 2 minced garlic cloves. Cook, stirring, 2-4 minutes.
To the slow cooker, add onion/garlic, 30oz crushed tomatoes, 30oz beef broth and 2T Italian seasoning.
Cook on low ~7 hrs or high 3 hrs.
Break 8oz lasagna noodles into small pieces (don’t need to be even). Add to slow cooker w/ 6oz frozen spinach & cook ~30 mins or until noodles are tender.
Top each serving w/ ricotta, optional.
