Note: This is a slow cooker recipe, but you can prepare it on the stovetop with a few modifications. Simply cook the beef, sauce, and lasagna noodles separately, then combine to serve.

Add ground beef, tomato paste, crushed tomatoes, bone broth, garlic powder, onion powder, Italian seasoning, salt, and pepper to a slow cooker. Stir to break up the meat and mix ingredients until well incorporated. Cover and cook on high for 3-4 hours or low for 5-6 hours or until the beef is fully cooked.

If using "oven-ready" lasagna noodles (it will be labeled on the package): Skip to Step 5 and add the noodles directly into the slow cooker.

If using regular lasagna noodles: When the timer is nearly up, bring a large pot of salted water to a boil. Add the lasagna noodle chunks to the pot and cook them for just half the time listed on the package instructions until they are about 50% cooked. Drain.

Stir in either the oven-ready noodles or the partially cooked noodles into the slow cooker. Add enough of the water to cover the noodles. Cover and cook on high for an additional 20-30 minutes until the noodles are soft.

Stir in blended cottage cheese, Parmesan, and mozzarella until the cheese melts. Serve with a dollop of ricotta.

Meal Prep Tip: Refrigerate extras for a few days, or freeze individual portions for longer storage.

In a small bowl, mix together the yogurt, lemon juice, vinegar, olive oil, dill, and some salt and pepper.

Add cucumbers and onions to a large bowl and pour the dressing on top. Toss to coat evenly, add more salt/pepper if needed, and serve.

Meal prep note: Store prepped vegetables and dressing separately in the fridge. Combine right before serving.