In a non stick skillet, brown the sausage and ground beef until no longer pink and add into the slow cooker pot.
To the slow cooker pot add the tomato paste, salt, pepper, crushed red pepper, and Italian seasoning. Stir until the tomato paste is fully incorporated. Next, add the diced onion and garlic and stir.
Pour in the crushed tomato, diced tomato and beef stock. Stir to combine.
Cook on high for 5 hours or 9 hours on low. While the soup is cooking, in a small bowl mix together the ricotta cheese, mozzarella, parmesan, fresh parsley, and fresh basil. Cover and store in the refrigerator until ready to use.
When ready add the cooked lasagna noodles and fresh spinach, let sit until the spinach has wilted.
Serve with a spoonful of the ricotta cheese topping and enjoy.
Notes
For a non spicy version, use sweet Italian sausage and omit the crushed red pepper.
I don't recommend cooking the noodles in with the soup as it will get thick and the noodles won't be the right texture.
Store any leftovers in an airtight container for up to 3 days in the refrigerator.
The spinach can be left out if desired.
If you want to switch things up a bit, consider using a different pasta noodle of your choice. Remember to cook them separately, then add them at the end along with the fresh spinach.