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Combine the 93% beef, tomato paste, crushed tomatoes, and bone broth in a slow cooker.
Add the seasoning blend (onion powder, garlic powder, salt, Italian herbs, black pepper) and stir to combine.
Cook on high for 3-4 hours or low for 4+ hours.
Add the oven-ready lasagna noodles, water, and cook for 20-30 minutes until the pasta is cooked through.
Stir in the fat free milk, blended cottage cheese, parmigiano reggiano, and low fat mozzarella.
Serve in bowls and top with 30g of low fat ricotta and chopped basil per serving.
For an extra flavor boost, drizzle 1 tsp of extra virgin olive oil over the top.