Begin by browning the ground beef in a large skillet over medium-high heat. Once browned, ensure to drain off any excess grease.

Transfer the browned ground beef to a 6-quart crockpot.

Add the finely diced onion and red bell pepper to the crockpot. Follow this by pouring in both the crushed and diced tomatoes.

Incorporate the minced garlic and Italian Seasoning, evenly distributing them throughout the mixture.

Carefully pour in the beef broth, ensuring it blends well with the other ingredients.

Cover the crockpot and set it to cook on a low heat setting for 6-8 hours, or alternatively, on a high heat setting for 3-4 hours.

After the cooking period, remove the lid of the crockpot. Break the lasagna noodles into bite-sized pieces, adding them directly into the crockpot. Ensure all smaller pieces also fall into the mixture.

Replace the cover and continue cooking on a high heat setting for an additional 30-45 minutes, or until the noodles are thoroughly cooked.

To serve, ladle the soup into bowls. Top each serving with a tablespoon of ricotta cheese, followed by a generous handful of both mozzarella and shredded parmesan cheese.