In large skillet over medium heat, fully cook the ground beef. Drain the excess grease.

Add the cooked beef to the slow cooker insert, then add the diced onion, minced garlic, broth, marinara, diced tomatoes, dried basil, dried parsley, onion powder, oregano, dried rosemary and red pepper flakes. Mix until well combined.

Place the lid on the slow cooker and cook on Low for 6-8 hours or High for 3-4 hours.

When you have 30 minutes left in the cooking time, stir in the broken lasagna noodles. Cover and continue to cook for 30-45 minutes, until the noodles are done to your liking.

At the end of cooking time, stir in the balsamic vinegar and grated parmesan and season with salt and pepper to taste.

Serve immediately topped with mozzarella, ricotta cheese and a sprinkle of chopped fresh parsley. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.