Soften the onion and garlic

• Heat the olive oil in a Dutch oven over medium heat.
• Add the onion and cook until soft and translucent.
• Stir in the garlic and cook until fragrant.

Brown the beef

• Add the beef mince and break it up with a spoon.
• Cook until browned all over, then season with salt and pepper.

Build the tomato base

• Pour in the tomato passata and chopped tomatoes.
• Add the vegetable stock, dried oregano and dried basil.
• Stir well and bring to a gentle simmer.

Cook the lasagna sheets

• Add the broken lasagna sheets to the simmering soup.
• Cook until the pasta is tender, stirring occasionally so it doesn't stick.

Make the creamy topping

• Melt the butter in a saucepan over medium heat.
• Whisk in the flour and cook briefly to form a roux.
• Gradually whisk in the milk until smooth and thickened, then stir in the parmesan.

Finish and serve

• Ladle the soup into bowls.
• Spoon over the creamy parmesan sauce and scatter with torn mozzarella.
• Season with black pepper and serve hot.