Brown the beef

• Heat the olive oil in a Dutch oven over medium-high heat.
• Add the ground beef and cook until browned, breaking it up with a spoon.
• Season with salt and black pepper.

Build the base

• Add the onion and cook until softened.
• Stir in the garlic and tomato paste and cook until fragrant.
• Add the Italian seasoning.

Simmer the soup

• Pour in the tomato passata and beef stock.
• Bring to a boil, then lower the heat and simmer.

Cook the lasagna sheets

• Add the broken lasagna sheets to the pot.
• Cook until tender, stirring so they don't stick, keeping the soup thick rather than too soupy.

Make the cheese topping

• Mix the ricotta with half of the parmesan in a bowl.
• Season with salt and black pepper.

Serve

• Ladle the soup into bowls.
• Top with dollops of the ricotta mixture, shredded mozzarella and the remaining parmesan.
• Finish with fresh basil.