In a skillet, brown the ground beef and sausage with the chopped onions until cooked. Drain excess fat.

Transfer the meat mixture to the crockpot. Add salt, black pepper, minced garlic, Italian seasoning, garlic powder, onion powder, red pepper flakes, bay leaf, marinara sauce, diced tomatoes, tomato paste, and beef broth. Stir to combine.

Cover and cook on low for about 6 hours or high for around 3 hours. About 30 minutes before serving, add the broken lasagna noodles.

In a separate bowl, mix the warmed heavy cream, ricotta cheese, and black pepper.

When the noodles are soft, remove the bay leaf from the soup. Stir in the cheese mixture and top with shredded Parmesan and mozzarella cheese. Let it sit for a few minutes until the cheese melts.