In a large skillet over medium heat, add ground beef and chopped onion. Cook until the meat is fully browned and the onion is soft, approximately 5-7 minutes.

Stir in minced garlic, dried oregano, dried basil, salt, and black pepper for about 1 minute until fragrant. Drain any excess fat to keep the soup light and delicious.

Transfer the cooked beef mixture into your slow cooker. Pour in beef broth and crushed tomatoes, mixing well to combine the flavors.

Break lasagna noodles into pieces and add them to the slow cooker, pushing them down into the liquid as much as possible. Cover and set to cook on low for 4-6 hours or high for 2-3 hours.

Once the noodles are tender, stir in ricotta cheese until it's well integrated throughout the soup.

Ladle the hearty soup into bowls and sprinkle shredded mozzarella and grated Parmesan cheese on top. Garnish with fresh basil if desired.