Dice up your onion and mince your garlic. In a large pot heat 1 tbsp of olive oil on medium high heat. Add the onion and cook for 3–5 minutes until translucent. Add the garlic and cook for a minute until fragrant.
Add your ground beef (or sausage, or both) and break it up. Cook for about 5 minutes until completely browned and cooked through.
Add tomato paste, Italian seasoning, salt, pepper, and red chili flakes. Mix well, then pour in your marinara sauce and broth. Break your lasagna sheets into pieces and add them into the pot. Mix well, bring to a boil, cover, and simmer for 15–20 minutes until the noodles are cooked through and soft.
While the soup is cooking, mix together your ricotta (if using), mozzarella, Parmesan, and parsley or basil for the topping. Salt and pepper to taste—measure with your heart.
Once the soup is done cooking, stir in your heavy cream. Add in mozzarella if desired. (Optional: stir in fresh spinach, parsley, or basil for some greens.) Top with your ricotta mixture, extra Parmesan, fresh herbs, and enjoy!!!
Cook it hands-free.
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