Sauté the vegetables

• Melt the butter in a large saucepan over medium heat.
• Add the onion and red bell pepper and sauté until softened.

Brown the beef

• Add the beef mince and cook, breaking it up as it browns.

Add garlic, tomato purée and seasonings

• Add the garlic and tomato purée and cook briefly.
• Add the oregano, Italian seasoning, garlic and onion powder, paprika, chili flakes, salt and black pepper, then stir well.

Build the soup

• Pour in the passata and add the sugar.
• Pour in the vegetable stock, stir and bring to a gentle simmer.

Simmer with the lasagna sheets

• Break the lasagna sheets into bite-sized pieces and add them to the soup.
• Simmer, stirring occasionally, until the pasta is tender.

Add the cream

• Lower the heat and stir in the double cream.
• Warm gently without bringing it to a vigorous boil.

Finish with herbs and cheese

• Taste and adjust the seasoning.
• Stir in the fresh basil and parsley.
• Add the mozzarella and Parmesan and let the mozzarella melt into the soup.

Serve

• Ladle into bowls and top with the ricotta mixture.