In a large soup pot or Dutch oven, cook the ground beef or sausage over medium heat until browned. Drain excess fat if needed.

Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another minute.

Pour in the marOnce boiling, reduce heat and stir in the broken lasagna noodles. Simmer uncovered for about 12–15 minutes or until noodles are tender, stirring occasionally.

inara sauce, crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Stir to combine and bring to a boil.

In a small bowl, mix together ricotta, mozzarella, and parmesan cheeses.

Ladle the soup into bowls and top each with a generous scoop of the cheese mixture. Garnish with chopped basil or parsley if desired. Serve hot.