To the slow cooker, add the onion, garlic, beef mince, canned tomatoes, tomato paste, Italian herbs, beef stock and salt and pepper. Mix everything together well.
Place the lid on and cook for about 5 hours on high.
About 1 hour before serving, remove the lid, add the dried lasagna sheets to the slow cooker and ensure they are all covered under liquid. Cook for a further hour or until the lasagna sheets are soft and cooked.
Before serving, add the ricotta and parmesan to the slow cooker. Stir well to combine.
Serve into bowls, season well and top with chopped parsley.